Mediterranean Sandwich [vegan]

Name: Mediterranean Sandwich [vegan]
Prep time: 10 min
Ingredients: 400g can of chickpeas [14oz]; 1 garlic clove; 1 Tbsp olive oil; 12 pitted Kalamata olives; 1 red roasted pepper (from a jar); 2 Tbsp fresh basil leaves (finely chopped); 1/2 lemon juice; salt & pepper; slices of your favourite bread; salad leaves

Published on May 8, 2014 | In Mediterranean | By theflexitarian |

6 Comments

- Prep Time
- 10 Minutes
- Difficulty Level

This vegan Mediterranean Sandwich is my to-go lunch whenever I need something quick. It is bursting with flavours and goodness. You can swap the bread for a wrap.

The idea of a chickpea sandwich came as I was looking to make a healthy and nutritious spread. I am often left feeling heavy and sluggish if I eat a mayo-based filling.

This Mediterranean Sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious!

This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2-3 days in an airtight container in the fridge.

You can find more meat free sandwich and wrap recipe ideas here.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Soya-Free, Vegan

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Ingredients

400g can of chickpeas [14oz]
1 garlic clove
1 Tbsp olive oil
12 pitted Kalamata olives
1 red roasted pepper (from a jar)
2 Tbsp fresh basil leaves (finely chopped)
1/2 lemon juice
salt & pepper
slices of your favourite bread
salad leaves

Instructions

Place drained chickpeas in a blender with garlic cloves, olive oil and lemon juice. Whizz to a paste.
Transfer chickpea paste to a bowl. Blend in chopped olives, pepper and basil leaves.
Season to taste.
Spread on your favourite bread with some salad leaves.