Prep Time 12 min
Cook Time 0 min
3/4 cup cooked chickpeas
1/2 cup sweet corn
Small handful fresh dill, finely chopped
2 slices sourdough wholegrain bread
1/2 tbsp tahini
Juice half a lemon
1 tsp tamari soy sauce
2-3 tbsp of water
Mixed salad leaves
1 medium tomato, sliced
1/4 Avocado, sliced
In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed. You can leave a few chickpeas whole if you'd like. Or you can even blitz them in a blender/processor for an even smoother “tuna” texture.
Add the soy sauce, tahini, lemon juice, a few tbsp of water and mix/mash even more. Once this has mixed in well, add in the sweet corn and mix further.
Serve with bread, salad leaves, fresh dill, sliced tomato and avocados.
High fibre high protein sandwich - excellent for on-the-go quick lunch meals that will keep you full for longer!