Chickpea Sandwiches
Spicy chickpea and grilled mushroom sandwich with a creamy red cabbage and carrot slaw
INGREDIENTS
- 4 Water rolls
- 200 g Cooked chickpeas
- 250 g Pleurotus mushrooms
- 100 g Red cabbage
- 100 g Carrot
- 5 tbsp Vegan mayonnaise (e.g., Hellmann's)
- 1 tbsp Sriracha
- 0.25 Lemon
- Curry powder, to taste
- Turmeric, to taste
- Black pepper, to taste
- Salt, to taste
- Garlic powder, to taste
- Water, to taste
INSTRUCTIONS
- 1 Heat a frying pan with a drizzle of olive oil.
- 2 When the pan is hot, add the chickpeas with sriracha, curry powder, turmeric, black pepper and salt.
- 3 Add a splash of water and cook for 2 minutes. Mash everything with a fork or spoon until you have a paste with some chunks. Remove from the heat and set aside.
- 4 Return the pan to the heat and add another drizzle of olive oil.
- 5 Add the pleurotus mushrooms, season with salt, pepper and lemon. Fry until golden on both sides. Remove from the heat and set aside.
- 6 Slice the red cabbage into thin strips. Place in a bowl.
- 7 Grate the carrot and add to the bowl with the cabbage. Stir in the mayonnaise and garlic powder, adding enough to reach a consistency you like.
- 8 Assemble the sandwich. Slice the roll in half and spread the chickpea paste, then add the mushrooms and finish with the mayonnaise, cabbage and carrot mixture.
