Chickpea Sandwich
Chickpeas are a fantastic source of protein and fiber, which can help in controlling appetite and supporting weight loss.
1 Piece
For 2 people
Difficulty
Easiest
Taste
Spicy
Health Benefits
Weight Management: High in protein and fiber, aiding in satiety and weight loss.
Energy Boosting: Provides sustained energy, ideal for active lifestyles.
Digestive Health: Fiber-rich, supporting digestive function.
Anti-inflammatory: Contains ingredients known for reducing inflammation.
Heart Healthy: Low in unhealthy fats, supporting cardiovascular health.
Immunity Boosting: Rich in vitamins and minerals that help strengthen the immune system.
385 kcal
in 165g
Protein:
18g
Fats:
9g
Carbs:
60g
Cholesterol:
0mg
Sodium, Na:
420mg
Potassium, K:
690mg
Embrace the power of plant-based nutrition with our High Protein Veg Sandwich, perfect for anyone looking to enjoy a healthy and satisfying meal. This chickpea-based sandwich combines the richness of protein-packed ingredients with the zest of fresh vegetables and spices, making it a great choice for weight loss and overall wellness.
Ingredients
2
1 teaspoon Oil
1 teaspoon Jeera cumin
half cup Green mung bean sprouts
1 cup Boiled chana
half teaspoon Turmeric Powder
quarter teaspoon Hing
1 piece Carrot
1 piece Onion
1 piece Green chilli
1 teaspoon Ginger, grated
1 piece Lemon
half teaspoon Black pepper, freshly ground
half teaspoon Cumin powder
2 tsp Salted amla
quarter cup Fresh coriander leaves
4 pieces Bread Slices
Tips
Customize the level of spices according to your taste.
Toasting the sandwich not only adds crunch but also enhances the flavors melded together.
Directions
Heat a kadai (wok) and add the groundnut oil. Once hot, add the jeera and let it sizzle.
Add the green mung bean sprouts, boiled chickpeas, turmeric powder, and a splash of water. Cover and steam cook until the sprouts are tender.
Stir in the hing, then turn off the flame.
To the mixture, add the grated carrot, chopped onion, green chili, capsicum, ginger, lemon juice, black pepper, cumin powder, salted amla, and coriander leaves. Mix well and lightly mash with a potato masher.
Spread green chutney on the sourdough bread slices.
Place a generous amount of the prepared filling on one slice and cover with another slice.
Toast the sandwich on a tawa (griddle) until crispy and golden.
Notes
This recipe is not suitable for those allergic to nuts (due to groundnut oil) or legumes, and those with IBS or gastro issues might need to avoid high-fiber ingredients like chickpeas and mung beans.
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The information provided is calculated based on the average height and the weight provided by you. Actual nutritional needs and results can vary depending on your specific height, weight, age, gender, and activity level. Always consult with a certified professionals or healthcare provider for dietary and exercise advice.