IMG_8413That pleasant and almost delicious savoury taste that embodies umami is exactly what elevates this humble protein packed lunch into the fantastic Umami Chickpea Open-Face Sandwiches.  And might I add, incredibly quick and easy to whip up! The fundamental steps are: go purchase a gorgeous loaf of bread, sourdough and seed speckled works wonderfully, no doubt. And second, either soak some chickpeas in water overnight, or have a can of organic chickpeas handy. 

Most of the work is done by the food processor – all I had to do was add the ingredients and press the button! My kind of cooking 🙂 For a textural contrast to the creamy chickpea mixture, I garnished the sandwiches with a crunchy and spicy addition – some mortar and pestle pounded sriracha peanuts (which I received in last month’s Gourmet Box). 

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One recipe yeilded 6-8 medium-sized open face sandwiches, perfect for a light lunch and even more perfect for a do-ahead meal! Just whizz everything in the morning and leave cling wrapped in the refrigerator till ready to serve lunch. I am going to make this a staple! Such a gorgeous way to eat protein, vegetables, bread – all without being boring and time consuming! You could even make this and store for a few days in the fridge, use as a lunch quick fix when you sleep in and theres no time to make anything but a sandwich for work!

And everyone who saw this first associated the idea of chickpea on a sandwich to hummus – but this is so NOT a version of hummus, in an altogether pleasing and flavourful manner. [Don’t get me wrong, I do adore hummus, but instead of stereotyping the poor chickpea to churning out hummus, this recipe provides a beautiful alternate to your household hummus.]

I made these for a casual sunday lunch with the girls, along with mango salsa served with baked nacho chips, Ottolenghi’s sweet potato and fig salad (although I forgot to add the fig in the end!), beet burger patties and SS’s new favourite spinach and avocado salad with a citrus honey mustard vinaigrette, followed up by miniature versions of my beautiful salted caramel and chocolate ganache almond shortcrust tart. I can’t wait to do it again! But before further ado, heres the recipe that will make your life easier, and tastier! 

Umami Chickpea Open-Face Sandwiches
Serves 6
A fabulous and fast protein packed lunch sandwich, which can be pre-prepped
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 can chickpeas, drained and rinsed (400gm can)
  2. 1/4 cup mayonnaise
  3. 1 tablespoon whole grain mustard
  4. 1 1/2 tablespoons white wine vinegar
  5. 2 teaspoons celery seeds (ajwain)
  6. 1/4 cup chopped celery, from about one rib
  7. 2 tablespoons sliced green onion, from about about one green onion
  8. 1 tbs yuzu (optional)
  9. 2 tbs crushed sriracha peanuts, to garnish
  10. Freshly ground black pepper and salt
  11. 6 to 8 slices whole grain or artisan-style bread
  12. 6 to 8 lettuce leaves, washed and dried well
Instructions
  1. Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop.
  2. Add remaining ingredients and pulse two or three times more to incorporate.
  3. Lay out the bread and place the lettuce leaves on each slice. Spoon on the chickpea mixture and top with the sriracha peanuts. Enjoy!
Notes
  1. Keeping a bottle of sriracha around this sandwich never hurt nobody. Ever.
  2. Try opting for wasabi nuts in case sriracha isn't easily available, as wasabi will also add a little zing to the sandwich.
Adapted from The Kitchn
Adapted from The Kitchn
Joie De Vivre http://www.veggiejoiedevivre.com/

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