New Update
| Main ingredients | Avocado, Chickpeas, Sourdough bread slices, Mayonnaise, Green chillies, Red chilli flakes, Fresh parsley, Onion, Tomato, Lemon juice, Extra virgin olive oil, Carrot, English cucumber, Cherry tomatoes |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 6-8 hours |
| 4Cook time | 0 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ avocado
- 1 cup boiled chickpeas
- 8 toasted sourdough bread slices
- 2-3 tablespoons mayonnaise
- Salt to taste
- Black pepper powder to taste
- 2 green chillies, chopped
- ½ teaspoon red chilli flakes
- 2 tablespoons chopped fresh parsley
- 1 small onion, chopped
- 1 small tomato, chopped
- 1 tablespoon lemon juice
- 2-3 tablespoons extra virgin olive oil + to drizzle
- ¼ cup grated carrot
- English cucumber slices as required
- Quartered cherry tomatoes as required
- Micro greens as required
Method
- Put the chickpeas into a food processor jar. Seed the avocado, remove pulp and put in the food processor jar. Add mayonnaise and process to a coarse paste.
- Transfer this paste into a bowl. Add salt, black pepper powder, green chillies, red chilli flakes, parsley, onion, tomato, lemon juice and extra virgin olive oil and mix well. Add carrot and mix well.
- Spread the chickpea mixture evenly on the toasted bread slices.
- Place cucumber slices, cherry tomatoes and micro greens on top.
- Arrange the sandwiches on a serving platter, drizzle extra virgin olive oil and sprinkle black pepper powder on top and serve.
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