Curried Chickpea Salad Sandwich
I have to admit renovating a house to make it your home, cosy and comfortable is just not an easy process. Especially when you have a full time working husband (though he is doing his best to get everything done) and 2 toddlers, there is just no time to cook elaborate meals and eating out all meals is not an option.
Today we attended a 40000 sq ft exhibition related to home decor, appliances and electronics and it was so exhausting. But because of my daily habit of soaking a bean and cooking it before stepping out, I had chickpeas soaked and cooked ready and this was the quick meal I fixed after a very long tiring morning. If i would have more time I would have definitely made these as wraps than sandwich, but we all were famished and sandwiches were the way to go
- A loaf of organic whole wheat bread
- Green chutney. ( Recipe below)
- Few spinach leaves (for assembly)
Ingredients for the filling
- 2 cups of soaked and pressure cooked chickpeas, divided
- 1 medium sized onion, finely chopped
- 1 cup finely chopped veggies of your choice
- Few cloves of garlic
- 1/2 lemon
- 1/4 bunch of finely chopped coriander leaves
- 1 tsp garam masala/ rasam powder/ goda masala. ( I have used goda)
- Sea salt and pepper to taste
- In a grinder, add half a cup of cooked chickpeas, add the garlic, lemon juice and seasonings. Grind it into a fine paste.
- In a big bowl, add the rest of the chick peas, mash them with your hands or a fork till every bean just breaks down.
- Add the veggies, onion, coriander, masala, the ground paste and seasoning. Mix well.
- To assemble the sandwich, toast the bread slices, apply chutney on the bread slices, assemble the spinach leaves, then add a generous helping of the chickpea filling, top it with the second slice of chutney applied bread slice.
Method for Green Chutney
- Grind together coriander leaves, few mint leaves, roasted channa dal, cumin seeds, green chilli, sea salt and lemon juice with water to make a chutney.
