Organic Champions Lunch – Heavenly Vegan Chickpea Sandwich

Ingredients:

For the chickpeas:

1 can Biona Organic chickpeas (rinsed, drained and patted dry)

1 Tbsp Biona Organic Olive oil

1 tsp each cumin and garlic powder

1/2 tsp each sea salt + black pepper

1/2 tsp smoked (or regular) paprika

1/4 tsp each ground coriander + cinnamon

Garlic Dill Sauce:

50g Biona Organic tahini

1 Tbsp lemon juice

3/4 - 1 tsp dried dill*

3 cloves garlic (minced)

2-3 Tbsp Plenish almond milk

Sea salt to taste

For the Garlic Dill Sauce:

50g Biona Organic tahini

1 Tbsp lemon juice

3/4 - 1 tsp dried dill*

3 cloves garlic (minced)

2-3 Tbsp Plenish almond milk

Sea salt to taste

For serving:

Biona rye bread

Sliced tomato (optional)

Sliced red onion (optional)

Romaine lettuce or fresh parsley, chopped (optional)

 

Method:

1. Preheat oven to 200c and line a large baking sheet (or more if making larger batch) with foil or parchment paper.

2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (We added a bit more sea salt, cumin and garlic powder for extra flavour).

3. While the chickpeas are roasting, prepare your sauce by adding tahini, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savouriness, lemon juice for freshness, and dill for a more intense herby flavour.

4. To serve, warm the rye bread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.

5. Best when fresh, but leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.

Windmill products used in this recipe