Chickpea+ tempeh sandwich

Name: Chickpea+ tempeh sandwich
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 480g cooked chickpeas, from a can or jar, drained and rinsed; 4 spring onions, finely chopped; 3 tbsp runny tahini; 2 tsp Dijon mustard; 2 tbsp chopped Sundried tomatoes; 1 tbsp of oil from the jar of sundried tomatoes; 1 tbsp fresh red chilli (optional); 3 tbsp chopped fresh parsley; Juice of one lemon (about 3 tbsp); 1/2 tsp salt, more to taste; Lots of freshly ground black pepper; 80g of soaked cashews or sunflower seeds (boiling water for 10 mins); 3 tbsp nooch; Juice of one lemon; 1/2 tsp salt; Ground black pepper; 2 garlic cloves; Around 40ml water for blending to a thick but pourable consistency; 6 slices of wholemeal sourdough bread, toasted and oiled lightly with some good quality extra virgin olive oil (I use; Firm smoked tofu, thinly sliced (I used; 1 ripe avocado, sliced; Sliced tomatoes; Fresh lettuce

3 steps

Prep:30minCook:1h

Add tempeh slices for extra protein

Updated at: Sun, 18 Feb 2024 09:41:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories791.4 kcal (40%)

Total Fat33.7 g (48%)

Carbs94.4 g (36%)

Sugars10.4 g (12%)

Protein31 g (62%)

Sodium1583.1 mg (79%)

Fiber18.7 g (67%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Soak cashews in water, then blend up all the ingredients for the cashew cream.

Step 2

In a large mixing bowl, combine all the ingredients for the chickpea smash and mash with a potato masher or fork until they are well mixed. Season to taste

Step 3

Toast your sourdough, then drizzle a little olive oil and a small pinch of sea salt.

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