Chickpea Snack Sandwich
Recipe Type:
Vegan
Prep Time:
10 mins
Cook Time:
N/A
Total Time:
10 mins
| Recipe Yield | 7.06 oz |
| Number of Servings | 2 |
| Serving Size | 3.53 oz |
Ingredients
14.12 oz
canned chickpeas
2 tsp
Lemon juice
2 tbsp
tahini
2 cloves
garlic
1 tsp
Cumin
0.5 tsp
Salt
0.25 tsp
Black pepper
4 pieces
bread slices
4 leaves
lettuce
4 slices
Tomato
Directions
Step 1
Drain and rinse the canned chickpeas.
Step 2
In a bowl, mash the chickpeas using a fork or a potato masher.
Step 3
Add lemon juice, tahini, minced garlic, cumin, salt, and black pepper to the mashed chickpeas. Mix well to combine.
Step 4
Toast the bread slices if desired.
Step 5
Spread the chickpea mixture onto two slices of bread.
Step 6
Top with lettuce and tomato slices.
Step 7
Cover with the remaining bread slices to form sandwiches.
Step 8
Serve and enjoy!
Nutrition Facts
Fat:
4 g
(36
kcal)
Protein:
7 g
(28
kcal)
Carbohydrates:
21 g
(84
kcal)
| Calories | 5.295 kcal | 0.26% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.1059 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.1412 g | 0.1% |
| Carbohydrates | 0.7413 g | 0.15% |
| Sodium | 8.825 mg | 1.77% |
| Fibers | 0.2118 g | 0.56% |
| Sugars | 0.0353 g | 0% |
| Protein | 0.2471 g | 0.29% |
| Vitamin C | 0.1412 mg | 0.16% |
| Calcium | 0.1412 mg | 0.03% |
| Iron | 0.353 mg | 0.07% |
| Potassium | 7.766 mg | 1.55% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0353 mg | 0.24% |
| Zinc | 0.0353 mg | 0.01% |
| Selenium | 0.0706 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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