Very good to all! Today I bring you a somewhat special vegetable sandwich, since it comes filled with chickpea mincemeat, onion and tomato with spinach, a delicious, healthy combination, rich in vegetable protein and also very cheap and accessible.

It is a very easy format to prepare to store in large quantities and have a good reserve of sandwiches for days in a hurry.  This chickpea mince lasts perfectly for several days in the fridge if you keep it in an airtight container and in the fridge. So when you’re in a hurry and don’t have time to cook, all you have to do is toast the bread and eat it right away or save it to go.


Whole grain country bread
200 gr of cooked Chickpeas
1 tomato and 1/2
1/4 onion
Olive oil
Cumin powder
Fresh spinach
Optional: Black salt

Step by step

  1. Place the 200 gr of cooked chickpeas in a container, add a splash of olive oil and mash with a fork until you get a paste.
  2. Next, we add 1/3 small tsp of paprika, a tip of a teaspoon of cumin, 4 pinches of black salt (this is optional, you can just omit it).
  3. Crush again with force, especially to undo and mix the grains of black salt well.
    We crush the chickpeas and spice them.

    Crush the chickpeas and spice them.

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  4. Peel 1/4 of the onion, chop it very finely and add it. Crush the entire mixture again with a fork.
  5. To finish, chop the tomato into small cubes and add it as well. We mix.
    We chop the onion, tomato and add it.

    Chop the onion, tomato and add it.

  6. Next, toast the bread on both sides and place a layer of chopped spinach.
  7. Top with a few tomato slices.
  8. We add a generous layer of the chickpea mince, finish with more chopped spinach and the other slice of toasted bread.
  9. You can eat it cold, hot or seasonal!
    We assemble the vegetable sandwich.

    We assemble the vegetable sandwich

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