High Protein Chickpea Sandwich
Cold, fresh, high protein and packed with veggies: this sandwich has been my go to lunch lately. I’ve been kinda obsessed with it cause it’s simple, nutritious and just really delicious ♡
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It’s so hot right now and honestly, in this kind of weather, I barely feel like eating anything. That’s when meals like this really help cause they’re quick, satisfying and perfect for meal prepping!
This sandwich starts with a carrot beet salad which is fresh and lightly pickled. The chickpea mash is mustardy, a little creamy and super easy to customise. I like to keep mine super simple witha honey mustard dressing and onions and pickles but you can always add anything you want (chopped bell peppers are amazing for an extra crunch!). I use whole wheat protein bread which adds more protein without any effort but feel free to go with whatever bread you have. Everything can be prepped in advance, both the salad and mash stay really well in the fridge for 2–3 days so whenener you’re hungry, all you have to do is toast some bread and paneer and assemble. That’s it, you have yourself an easy, delicious lunch that actually feels so so good to eat!
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High Protein Chickpea Sandwich
servings
2 sandwiches
prep time
10 min
cook time
5 min
Ingredients
Carrot Beet Salad
- 1 carrot, thinly sliced
- 1/2 roasted beetroot, thinly sliced
- salt to taste
- 1 tsp extra virgin olive oil
- 1-2 tbsp apple cider vinegar
Chickpea Mash
- 1 cup boiled chickpeas, mashed
- 2 gherkins, chopped
- 1 red onion, chopped
- 2 tbsp mustard sauce
- 1 tsp honey
- 2 tbsp hung curd
- salt and pepper to taste
More
- 2 slices whole wheat protein bread (or bread of choice)
- 1 tbsp ketchup
- 2 tomato slices
- 2 lettuce leaves
Instructions:
- Make the instant pickled carrot beet salad: Thinly slice carrots using a vegetable slicer and thinly slice half a roasted beet. I prefer roasted beet over raw because the flavour is mellower and the texture is softer. Add both to a bowl with salt, a little vinegar and some olive oil and mix. Set aside for the flavour to develop. You can also add in more veggies like red onions, cucumber, anything crunchy works!
- Make the chickpea mash: Mash boiled chickpeas using a fork. Tip: Boiling them with a pinch of baking soda makes them softer and easier to mash. Add chopped pickles, chopped onions and for the sauce, I like to use lots of mustard, some honey, hung curd, salt and pepper. Mix everything and set aside.
- Toast the paneer: Slice a thick piece of paneer and toast it on a hot pan till golden on both sides. Alternatively, use tofu.
- Assemble the sandwich: Lightly toast two slices of whole wheat protein bread. Add lettuce on one slice, followed by the chickpea mash. Place the toasted paneer on top and then the carrot beet slaw. On the other slice, spread a little ketchup and add tomato slices. Close the sandwich, wrap it and cut in half. So fresh and delicious!
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