Grab a basket, some friends, a drink or two and head out for a picnic in the beautiful spring weather. All that’s missing is some food, and these two veggie packed sandwiches make the perfect on-the-go meal for an alfresco lunch.
Chickpea Smash Sandwich
Ingredients
1 tin of chickpeas, drained and rinsed
2 tbsp vegan mayo/yoghurt
1 tsp dijon mustard
1 handful dill, finely chopped
2 spring onion, finely chopped
1 lemon, juiced
Salt and pepper, to taste
Assembly
4 slices of sourdough bread
1 avocado, sliced
Fresh salad ingredients (for example, sprouts, cucumber, tomato, carrot, beetroot)
Method
1.
To make the chickpea smash, place the chickpeas in a large bowl.
2.
Using a potato masher, roughly break up the chickpeas - leaving some whole to
add texture.
3.
Add in the mayo/yoghurt, mustard, dill, spring onion, lemon juice and mix well to
combine.
4.
Season to taste and set aside.
5.
Prepare all the salad ingredients
6.
Spread the bread with avocado and chickpea smash, add the salad ingredients
and sandwich the top piece of bread on top.
7.
Wrap and enjoy!
Roast Vegetable & Pesto Ciabatta
Ingredients
2 red capsicum, deseeded
2 zucchini, cut into thin strips
1 tbsp olive oil
2 ciabatta roll, halved
1 cup of rocket
50g almond feta
2 tbsp dairy-free pesto
Salt and pepper, to taste
Assembly
1.
Drizzle the capscium and zucchini in olive oil, toss and roast in a preheated 200 degree
(celcius) oven for roughly 10-15 minutes on each side until cooked and caramelised. You
can prepare this days in advance.
2.
To make the ciabatta rolls, spread the pesto and almond feta on the base of the ciabatta
3.
Add the roasted zucchini and capscium, and top with rocket. Season with salt and
pepper
4.
Add the top lid of the ciabatta roll, wrap and enjoy!
Notes
This ciabatta roll would also be delicious toasted under a sandwich press.
If you have meat-eaters in company, feel free to add some hot salami or roasted chicken
for an extra protein hit.