This is the perfect summer sandwich that will keep you going on busy days! The punchy chickpea spread is exciting, so tasty and a nice change from hummus.
Organic roast veg are perfect sandwich fillers and are just the best when grilled, use the bbq if you like. If you don’t have a grill pan use a frying pan to get a few char marks, or stick them under the oven grill!
There are lots of different varieties of organic lettuce growing nicely in our tunnels right now (June) . Load them into the sandwich to add some fabulous farm freshness! We love Irish red and green lettuce or oak leaf.
Ingredients: makes enough for 2 sandwiches
- For the chickpea spread:
- 1 tin chickpea drained, 200g
- 1 pickled gherkin
- 1 spring onion, chopped
- 1 clove garlic, finely chopped
- 1 small bunch herbs, dill, chives or parsley, chopped
- 1 tsp dijon mustard
- 3 tbsp mayo – reg or vegan
- 1/2 tbsp lemon juice
- salt and pepper to taste
- For the grilled veg:
- 1 red pepper, chopped into 4 pieces
- 1/2 courgette – 6 rings
- oil to coat
- For the sandwich:
- 4 slices of organic sourdough
- a couple of leaves of Irish green lettuce
- chilli oil or râyu to finish optional
Step 1: To make the spread, add all the ingredients to a blender, blend to a chunky consistency. Taste and season to your liking.
Step 2: Put a griddle pan on the hob and get it searing hot. Lightly oil the courgette and peppers and put them onto the hot grill. Cook for a few minutes until they get the charred marks then turn over and cook on the other side, until soft. Add a small sprinkle of salt as they cook. (serve warm or at room temperature)
Step 3: Build the sandwich, toast the bread if you wish. Add the chickpea spread to both sides, layer on a couple of butterhead leaves, the roast veg and spoon over the chilli oil if using.