Chickpea Naanwiches


  • 4 pieces of naan
  • 1 cup cooked chickpeas
  • Handful of chopped cilantro
  • zest and juice of one half of a lemon
  • pinch of red pepper flakes
  • 1/4 cup crumbled feta
  • 1 tablespoon extra virgin olive oil
  • fresh ground pepper
  • 1/4 small red onion, very thinly sliced
  • 1/2 tablespoon red wine vinegar
  • 1 carrot, thinly peeled with a peeler
  • 1 cup sprouts or greens of choice

Rinse and drain the chickpeas. In a food processor, give the beans and cilantro a 2-3 quick pulses just to rough them up, you don’t want a paste. Transfer to a mixing bowl and add the tahini, lemon juice and zest, pinch of red pepper flakes, feta, olive oil and lots of fresh ground pepper. Stir to blend. Add a tiny splash of water if it looks too dry.

Combine the onion and vinegar in a bowl with a pinch of salt and toss with your fingers to coat just to soften them a bit. Make each sandwich with a hearty swipe of the chickpea mash, a generous layer of onions, carrots, and greens.

From Sprouted Kitchen. Serves 4


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