That pleasant and almost delicious savoury taste that embodies umami is exactly what elevates this humble protein packed lunch into the fantastic Umami Chickpea Open-Face Sandwiches. And might I add, incredibly quick and easy to whip up! The fundamental steps are: go purchase a gorgeous loaf of bread, sourdough and seed speckled works wonderfully, no doubt. And second, either soak some chickpeas in water overnight, or have a can of organic chickpeas handy.
Most of the work is done by the food processor – all I had to do was add the ingredients and press the button! My kind of cooking 🙂 For a textural contrast to the creamy chickpea mixture, I garnished the sandwiches with a crunchy and spicy addition – some mortar and pestle pounded sriracha peanuts (which I received in last month’s Gourmet Box).
One recipe yeilded 6-8 medium-sized open face sandwiches, perfect for a light lunch and even more perfect for a do-ahead meal! Just whizz everything in the morning and leave cling wrapped in the refrigerator till ready to serve lunch. I am going to make this a staple! Such a gorgeous way to eat protein, vegetables, bread – all without being boring and time consuming! You could even make this and store for a few days in the fridge, use as a lunch quick fix when you sleep in and theres no time to make anything but a sandwich for work!
And everyone who saw this first associated the idea of chickpea on a sandwich to hummus – but this is so NOT a version of hummus, in an altogether pleasing and flavourful manner. [Don’t get me wrong, I do adore hummus, but instead of stereotyping the poor chickpea to churning out hummus, this recipe provides a beautiful alternate to your household hummus.]
I made these for a casual sunday lunch with the girls, along with mango salsa served with baked nacho chips, Ottolenghi’s sweet potato and fig salad (although I forgot to add the fig in the end!), beet burger patties and SS’s new favourite spinach and avocado salad with a citrus honey mustard vinaigrette, followed up by miniature versions of my beautiful salted caramel and chocolate ganache almond shortcrust tart. I can’t wait to do it again! But before further ado, heres the recipe that will make your life easier, and tastier!
- 1 can chickpeas, drained and rinsed (400gm can)
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- 1 1/2 tablespoons white wine vinegar
- 2 teaspoons celery seeds (ajwain)
- 1/4 cup chopped celery, from about one rib
- 2 tablespoons sliced green onion, from about about one green onion
- 1 tbs yuzu (optional)
- 2 tbs crushed sriracha peanuts, to garnish
- Freshly ground black pepper and salt
- 6 to 8 slices whole grain or artisan-style bread
- 6 to 8 lettuce leaves, washed and dried well
- Place chickpeas in the bowl of a food processor and pulse two or three times to roughly chop.
- Add remaining ingredients and pulse two or three times more to incorporate.
- Lay out the bread and place the lettuce leaves on each slice. Spoon on the chickpea mixture and top with the sriracha peanuts. Enjoy!
- Keeping a bottle of sriracha around this sandwich never hurt nobody. Ever.
- Try opting for wasabi nuts in case sriracha isn't easily available, as wasabi will also add a little zing to the sandwich.
