A Mediterranean sandwich that is as nutritious as it is fresh and delicious.
How It's Made
2 slices whole grain of gluten-free bread
1 green heirloom tomato
1/3 cup swiss chard
2 cups chick peas
1/3 cup tahini paste
1 garlic clove(s)
1/3 cup fresh basil
1/4 cup Sundried Tomatoes
1/2 lemon lemon juice
1 teaspoon extra-virgin olive oil
Soak the dry chickpeas overnight. Strain and rinse well.
Transfer chickpeas to a pot with a lid. Add enough water to cover the chickpeas about an inch above the chickpea line. Add 1/2 teaspoon of baking soda to help soften the chickpeas. Cover with the lid and bring to boil. Reduce the heat and let simmer for about 20-40 minutes until the chickpeas are tender. If you want to make hummus, cook them for longer so they become really soft.
Make the hummus by blending the cooked chickpeas, tahini, garlic, basil, lemon juice and sun-dried tomatoes together in a food processor until smooth, creamy and thick. If it doesn't become creamy, add water as needed and a bit of oilve oil.
Spread hummus onto the bread slice, then layer with the tomato, swiss chard and avocado. Add a touch olive oil and sea salt, then close with another slice of bread. Enjoy!
Emily von Euw
Emily von Euw is the creator of the award-winning vegan food blog This Rawsome Vegan Life, and author of the best-selling cookbook, Rawsome Vegan Baking. When she is not busy creating, photographing and sharing wholesome vegan recipes on her blog or writing cookbooks