Empty My Fridge
Best sandwich I’ve had in such a long time
Ingredients
- Chickpeas drained1 can
- Scallion · sliced thinly2
- Lemon½
- Mayonnaise2–3 tbsp
- Sriracha sauce2 tsp
- Parsley · chopped
- Salt
- Bread2 slices
- Sun dried tomato1 tbsp
- Tomato2 slices
- Avocado · sliced½
Instructions
- Mash the drained chickpeas with a potato masher or fork, leaving some texture but no whole chickpeas.
- Put the mashed chickpeas in a large bowl and add the sliced green onions, chopped parsley, mayonnaise, sriracha, a pinch of salt and the lemon juice.
- Stir until well combined and the mixture resembles tuna salad.
- Toast the bread in a toaster or in a frying pan with a drizzle of olive oil.
- Spread the sun-dried tomato pesto on one slice of bread, then add the chickpea mixture, tomato slices and avocado slices.
- Sprinkle with a little salt, top with the second slice of bread and serve.
Summarized from Cooking With Ayeh's video. Watch it for the details.
More recipes with
LemonTomatoScallionBreadAvocadoChickpeaCanned chickpeaSun dried tomato
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.