Chickpea Sweetcorn Sandwich
Published 22 February 2020
1 serves12 min prep0 min cook
Ingredients
- 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
Method
- 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.
Notes
High fibre high protein sandwich - excellent for on-the-go quick lunch meals that will keep you full for longer!
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