Serves 2
A filling and high protein lunch. This sandwich is ideal for those back at work and eating on the go.
Chickpeas crush really easily with the back of a fork making them a great filling that has more texture than a smooth hummus.
Sumac is a spice that is made from dried berries. It tastes like citrus fruits and is quite tart. It can substitute lemon juice and enhances this sandwich filling.
The tahini acts similar to mayonnaise as it binds the ingredients together and adds moisture. I prefer not to use mayonnaise as it is more processed and tahini is a good source of calcium which is a bonus too!
Ingredients
1 tin of chickpeas, drained (400g)
2 tbsp tahini
1 tin of sweetcorn, drained (approx. 200g)
2 tsp sumac
1 tbsp dried mixed herbs
generous pinch of salt
2 sourdough baps
step1
Preheat the grill to 180°C.
Crush the chickpeas in a bowl with the back of a fork.
step2
Add the rest of the ingredients to the chickpeas and stir together making sure everything is equally coated. If the tahini is quite thick, and is hard to mix, add a dash of water.
step3
Place the baps in the grill and crisp up for 3-4 minutes.
Equally fill each bap with the chickpeas and serve alone or with a side salad.
Notes
- If you don’t have sumac, you could use lemon or lime juice but be aware that this will add extra liquid to the filling so may become slightly too wet.
- If you like a little spice, add some chilli flakes, finely chopped fresh chilli or paprika to the filling.
Allergens: sesame, gluten (depending on choice of bread)
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