Empty My Fridge
This sandwich always hits the spot
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 in a bowl with a potato masher or fork, leaving some texture but no whole chickpeas.
- Add the sliced green onions, chopped parsley, mayonnaise, sriracha, a pinch of sea salt and the lemon juice. Stir until well combined and the mixture resembles tuna salad.
- Toast the bread in a toaster or a pan with a drizzle of olive oil.
- Spread the sun dried tomato pesto on one side of a slice of toast. Top with the chickpea mixture, sliced tomato and avocado slices, then sprinkle with a little salt and add the second slice of bread.
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.