Chickpea Sandwich
Spicy chickpea and grilled mushroom sandwich with a creamy coleslaw
LUNCH/DINNER
Total
25min
Prep
10min
Cook
15min
Servings:sandwiches
- 4Bread Rolls
- 200 grCooked Chickpeas
- 250 grPleurotus Mushrooms
- 0.25Red Cabbage
- 1Carrot
- 5 tbspVegan Mayonnaise (e.g. Hellmann's)
- 1 tbspSriracha
- 0.25Lemon
- Curry Powder to taste
- Turmeric to taste
- Black Pepper to taste
- Salt to taste
- Garlic Powder to taste
- Water to taste
Chickpea Sandwich
Spicy chickpea and grilled mushroom sandwich with a creamy coleslaw
LUNCH/DINNER
Total
25min
Prep
10min
Cook
15min
Servings:sandwiches
INGREDIENTS
- 4Bread Rolls
- 200 grCooked Chickpeas
- 250 grPleurotus Mushrooms
- 0.25Red Cabbage
- 1Carrot
- 5 tbspVegan Mayonnaise (e.g. Hellmann's)
- 1 tbspSriracha
- 0.25Lemon
- Curry Powder to taste
- Turmeric to taste
- Black Pepper to taste
- Salt to taste
- Garlic Powder to taste
- Water to taste
INSTRUCTIONS
- 1Heat a frying pan with a drizzle of olive oil.
- 2When the pan is hot, add the chickpeas with sriracha, curry powder, turmeric, black pepper and salt.
- 3Add a little water and cook for 2 minutes. Mash everything with a fork or spoon to create a paste with some chunks. Remove from heat and set aside.
- 4Reuse the pan with another drizzle of olive oil.
- 5Add the pleurotus mushrooms, season with salt, pepper and lemon. Let them brown on both sides. Remove from heat and set aside.
- 6Thinly shred the red cabbage into a bowl.
- 7Grate the carrot and add to the bowl with the cabbage. Add the mayonnaise and garlic powder, adjusting until you reach a consistency you like.
- 8Assemble the sandwiches. Open the bread roll and start with the chickpea paste, then the mushrooms, and finish with the creamy coleslaw.
NOTES
- I usually serve this sandwich with homemade fries from the Air Fryer.