This green goddess chickpea sandwich filling is packed with plant protein, polyphenols and fibre. You can customise the recipe with whatever you have on hand and it stores really well in the fridge for meal prep. If sandwiches aren’t your thing, it’s also a delicious way to add some extra fibre and protein into salads.
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Serves
1
Avocado
Kefir
Lemon
Garlic Clove
Fresh Parsley
Fresh Dill
Red Wine Vinegar
Drained Cooked Chickpeas
Spring Onion
TO SERVE (OPTIONAL):
Sourdough
Tomato
Avocado
Serves
1
Avocado
Kefir
Lemon
Garlic Clove
Fresh Parsley
Fresh Dill
Red Wine Vinegar
Drained Cooked Chickpeas
Spring Onion
TO SERVE (OPTIONAL):
Sourdough
Tomato
Avocado
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Step 1.
To a blender, add your avocado, kefir, juice of the lemon, garlic, ¾ of the parsley, ¾ of the dill, vinegar and a pinch of salt. Blitz until smooth.
Step 2.
Pour the dressing over the chickpeas and mash together. Taste to check the seasoning. Pile it into a sandwich or on top of a salad. Thinly chop the remaining herbs and spring onions and use them as a garnish.
Step 3.
We made ours into a sandwich with sourdough toast, tomatoes, avocado and sprouts. (If we had it, sauerkraut or kimchi would’ve been delicious too for extra probiotic benefits.)
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