Summer is awesome but definitely wasn’t designed for cooking. Who wants to spend hours prepping a meal while being drenched in sweat?
So, today we are making a ridiculously simple Chickpea Sandwich that can be stored in your fridge for a week. Since Rashmi and I are both vegetarians we are using eggless mayonnaise but feel free to use whichever one you would like. Also, fresh dill is always a glittering topping. While the recipe has mustard listed in the recipe, you can always change the measurements if you want a more immense splash of tanginess.
10-Minute Chickpea Sandwiches
- 1 cup chickpeas (overnight soaked, boiled)
- ¼ cup yellow bell pepper (diced)
- ¼ cup onions (diced)
- 3 tsp mayonnaise
- ½ tsp mustard
- ½ tsp garlic (finely chopped)
- ¼ tsp green chilies (finely chopped)
- Salt to taste
- ¼ tsp black pepper
- 1 tsp dill
- Bread (to your choice)
- In a medium mixing bowl add chickpeas and mash with a potato masher until the chunky texture reaches. Chickpeas should be drained nicely.
- Add onion, bell pepper, mayonnaise, salt, black pepper, mustard sauce, and dill. Stir well until it is combined nicely.
- Spread this mixture on the toasted bread. Cut the bread in half.
Inspo from Tasty
