Chickpea Mushroom Sandwich
By Jasmin
A delicious, soft, chunky warm mashed sprouted chickpeas and mushroom high protein sandwich, ready in 10 min, with a beautiful thick creamy homemade vegan mayo. Perfect for last minute meals and grab-and-go lunch. Stores well in an airtight container for ups to 3 days, so do include it in your meal prep !
*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
Yield: 3 sandwiches. Nutritional value 1 serving: 1 sandwich.
- 369 Kcal
- Protein: 14.2 G
- Carbs: 46 G
- Fat: 12.5 g
Have you ordered my cookbooks yet ?
Chickpeas Mushroom Sandwich.
Yield: 3 Sandwiches.1 Serving: 1 sandwich, 240 G, 369 Kcal.[Protein: 14.2 G, carbs: 46 G, fat: 12.5 G].
Ingredients
- Chickpea sprouted cooked 1 cup 164 g.
- Mushroom 250 G.
- Garlic crushed 1/2 tsp
- Ginger crushed 1/2 tsp.
- Margarine 1/2 tsp
- Salt and pepper to taste.
- Squeeze of a lemon juice.
For assembling the sandwich:
- Bread slices toasted 6 slices.
- Tomato large thinly sliced 6 slices.
- Lettuce 3 large leaf.
- Vegan mayo 2 Tbsp. ( Or more if needed ).
- Capers 2 Tbsp.
Instructions
- In a heated pan sauté the mushrooms, crushed garlic, ginger in margarine.
- Salt and pepper to taste.
- Throw in the chickpeas. Mix to combine.
- Roughly mash everything with a fork or a masher.
- Turn the heat off and allow to cool down.
- Mash the capers and mix them with the soyonnaise.
Assembling the sandwiches:
- Spread soyonnaise on each toasted bread slices.
- Layer 2 tomato slices and lettuce.
- Then spread the mushroom/ chickpea mixture.
- Finish with another toasted bread slice. Enjoy !
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