A spicy chickpea and carrot sandwich filler whizzed up in seconds for a really satisfying lunchtime sandwich.
Don't you just love tucking into a well endowed sandwich?
A sandwich on soft brown bread just layered up with lots of fillings like this one. Yes, I hear you cry, well me too.
Today I decided to make my own filling and as I have lots of tins of chickpeas in my store cupboard it seemed like a good place to start, but it needed some spice too. I wasn't planning on making hummus.
Although don't get me wrong I love hummus, but I wanted a more substantial filling for my sandwich, something I could really bite into.
Layer up that sandwich!
Once I had made my chickpea and carrot sandwich filler, I got to work stacking that sandwich up.
I started with a soft brown bread and spread one slice generously with dairy free pesto. I topped the pesto with baby spinach leaves, a generous layer of my chickpea filler, some grated carrot, slices of tomato and topped it with the other slice of bread which had a good layer or mango chutney spread all over it.
Mmmmmmmmm!
That is all I can say.
I am too busy devouring that sandwich!
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Reader's Favourite
One of my reader's Joost just made this sandwich filler and shared it on Facebook. He has kindly allowed me to share his photo and comment. He said:
"Made it for lunch (or mid-afternoon snack, I suppose).I went with just the filling and vegan pesto and it was gorgeous. Keeper!"
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Blending the sandwich filler
Optimum Nutri Force Extractor
I made my sandwich filler in my new nutri force blender. It's the latest blender from Froothie and just a baby compared to my big beast blender the Optimum 9400.
It's a travel blender but also great for small kitchens or making fresh smoothies at work.
It comes with a 1 litre and a 450ml jug, an extractor blade and a grinder blade. You can choose the size of jug to blend in and which type of blade you need. It also comes with a flip top lid and two travel lids so you can blend and go.
I took this little chap on holiday in the October holidays when we were staying in a cottage in the Scottish Borders. It was a fine size to pop in a bag and take with us and handy for morning smoothies.
Since then I've made smoothies, milkshakes and hummus as well as grinding flax seeds to make flax eggs for a spot of dairy free baking.
I had a horrible moment when I thought it wasn't working, but it turned out I just hadn't screwed the jug in properly. Silly fool!
Can a small blender like this do much?
Heck yes!
It makes fruit smoothies, green smoothies, grinds nuts and grains, crushes ice, makes nut butter (from just nuts, no need to add anything else, makes nut milks, makes ice cream from frozen fruit (try frozen banana with a little cocoa powder), fresh fruit juice, co*cktails and dips and spreads.
If you're interested in a small blender like this for yourself or as a Christmas gift (I'm giving one to my dad, don't worry he never reads my blog, I know shocking isn't it?), it's on sale now from £179 to £89.
To make my sandwich filler, I just chucked all the ingredients into my blender jug, popped the lid on screwed it in place and pulsed for a few seconds. I didn't pulse it for two long as I wanted to keep some texture and not end up with a smooth hummus.
I mixed my grated carrot in after I blended the chickpeas and spices, but next time I think I'll add the grated carrot it and pulse it with the rest.
That sandwich was delicious!
My quantities make enough for two generously filled sandwiches, but do feel free to make more as the flavour improves after it's had a bit of time to settle. You can keep it in the fridge for a couple of days.
The sandwich filling is high in protein, has 17% of your recommended daily amount of iron, 9 % of potassium and 6% of calcium. Who said you could only get calcium from dairy? Pah!
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Yield: enough for 2 generously filled sandwichesAuthor: Jacqueline Meldrum
Spiced Chickpea and Carrot Sandwich Filler
A spicy chickpea and carrot sandwich filler that's perfect for a lunchtime meal, stacked high with salad. It's nutritious, almost fat free and vegan.
prep time: 5 MINScook time: total time: 5 mins
ingredients
- 400g tin chickpeas
4 tbsp aquafaba (chickpea water)
½ small clove garlic, crushed
small handful fresh coriander
½ tsp ground cumin
½ tsp cayenne pepper
1 small to medium carrot, grated
- a good grinding of salt and pepper
instructions
- Drain the chickpeas into a bowl so you can save the aquafaba (chickpea water). You add some in this recipe.
- Add all the ingredients to a blender and pulse for a few seconds until starting to come together in a thick paste but still with texture.
- Taste for seasoning, then layer up your sandwich. I spread pesto on the bottom slice of bread, a layer of spinach leaves, chickpea filler, grated carrot, sliced tomato and a top slice of bread spread with mango chutney.
- Enjoy!
notes
If you don't have a blender or food processor you could use a potato masher to mash the filling.
fat (grams)
2.3
sat. fat (grams)
0.2
calories
230
sugar (grams)
1.3
carbs (grams)
44.1
protein (grams)
9.4
Created using The Recipes Generator
If you're looking for more sandwich inspiration check out my Ultimate Sandwich Guide with 50 vegetarian and vegan sandwich ideas. You will never be bored with your lunch again.
Disclosure: Froothie sent me this blender to review, I was not expected to write a positive review and any opinions expressed are my own.
