2 to 3tablespoons(2tablespoons)plain hummuscan substitute with mayo or Greek yogurt
Juice from 1 lemon
¼cup(4g)chopped cilantro leaves
1seedless cucumber chopped fine
½red onionchopped fine
½teaspooncumin powder
2tablespoons(12g)chopped spring onions
½teaspoonblack pepper
Salt to taste
Microgreens or greens like arugula, spinach, lettuce of your choice optional
Instructions
Add the chickpeas, avocado, hummus, lemon juice, and cilantro to a large bowl.
Use a masher to smash the chickpeas, making sure to leave some chunks here and there. You don’t want the mixture to be too smooth and creamy.
Now add the chopped cucumbers, onions, cumin, black pepper, salt, spring onions and mix.
Toast the bread and apply a generous layer of the chickpea filling on one slice.
Top the chickpea filling with some microgreens and cover it with another slice of bread.
Repeat the same with the rest of the bread slices and filling. Serve room temperature and enjoy!
Notes
Smashed chickpeas will keep in the fridge for up to 5 days, and assembled sandwiches will keep for 2 to 3 days. Store them in an airtight container or wrap each sandwich individually in plastic wrap.