Fall

Mediterranean Sandwich [vegan]

May 27, 2014
Author Notes

This Mediterranean flavoured sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious!
This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2-3 days in an airtight container in the fridge. —The Flexitarian

  • Makes 2-3
Ingredients
  • 14 ounces can of chickpea
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 12 pitted Kalamata olives
  • 1 red roasted pepper (from a jar)
  • 2 tablespoons fresh basil leaves (finely chopped)
  • 1/2 lemon juice
  • salt & pepper
  • salad leaves
  • slices of your favourite bread
In This Recipe
Directions
  1. Place drained chickpeas in a blender with garlic cloves, olive oil and lemon juice. Whizz to a paste.
  2. Transfer chickpea paste to a bowl. Blend in chopped olives, pepper and basil leaves.
  3. Season to taste.
  4. Spread on your favourite bread with some salad leaves.
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