New Update
| Main ingredients | Sour bread slices, Chickpeas, Butter, Red radish, Cucumber, Onion, Crushed black peppercorns, Tobasco sauce, Avocado, Fresh coriander leaves, Green chillies, Tahini, Cream cheese, Yogurt, Mixed micro greens |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 6-8 hours |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 8 sourdough bread slices
- 1 cup boiled chickpeas
- Butter for applying
- 2-3 red radish, sliced
- 1 small cucumber, sliced thinly
- 1 medium onion, sliced
- Salt to taste
- Crushed black peppercorns to taste
- A few drops of tobasco sauce
- ½ avocado
- 1 medium white onion, chopped
- 2 tablespoons chopped fresh coriander leaves
- 2 green chillies, chopped
- 2 tablespoons tahini
- 3 tablespoons cream cheese
- 2-3 tablespoons yogurt
- Mixed micro greens as required
Method
- Heat a non-stick tawa. Apply butter on sourdough bread slices and place them on the tawa with the buttered side facing downwards. Apply butter on the upper surface and toast on medium heat for 2-3 minutes.
- Flip and toast the other side for 2-3 minutes.
- Take radish in a bowl, add green cucumber, onion, salt, crushed peppercorns and tobasco sauce and mix well.
- Take chickpeas in another bowl. Scoop out the flesh from avocado and add to the chickpeas and mash well with a masher. Add salt, white onions, coriander leaves, green chillies, tahini, cream cheese and yogurt and mix well.
- Place 4 toasted bread slices on the worktop and spread the prepared chickpea spread evenly.
- Arrange the prepared salad on each slice. Place mixed micro greens on top and cover with remaining bread slices.
- Place the sandwiches on serving plates and serve.
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