Vegan Mediterranean sandwich

    Vegan Mediterranean sandwich

    17saves
    10min


    1 person made this

    About this recipe: This Mediterranean flavoured sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious! The idea of a chickpea sandwich came as I was looking to make a healthy and nutritious sandwich spread. I am often left feeling heavy and sluggish if I eat a mayo-based filling. This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2 to 3 days in an airtight container in the fridge.

    TheFlexitarian London, England, UK

    Ingredients
    Makes: 2 to 3 sandwiches

    • 1 (400g) tin chickpeas, drained
    • 1 garlic clove, crushed
    • 1 tablespoon olive oil
    • 1/2 lemon, juiced
    • 12 pitted Kalamata olives, chopped
    • 1 red roasted pepper (from a jar), chopped
    • 2 tablespoons finely chopped fresh basil
    • salt and pepper to taste
    • 4 to 6 slices of your favourite bread
    • salad leaves

    Method
    Prep:10min  ›  Ready in:10min 

    1. Place drained chickpeas in a blender with garlic, olive oil and lemon juice. Whizz to a paste.
    2. Transfer chickpea paste to a bowl. Blend in chopped olives, red pepper and basil leaves. Season to taste.
    3. Spread on your favourite bread and top with some salad leaves.

    See it on my blog

    More on The Flexitarian

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate