Chickpea Rye Sandwiches with Avocado and Cooked Sprouts

Ingredients

• 1 can chickpeas (drained, rinsed)
• 1 garlic clove (minced)
• 1 small shallot (finely diced)
• 1 tbsp tahini
• 1 tsp cumin
• ½ tsp smoked paprika
• Sea salt and cracked black pepper
• 2 tsp olive oil (+ extra for frying)
• 2 tbsp oat flour (blended oats)
• Squeeze of fresh lemon
• 4 slices seeded rye bread (toasted)
• 1 ripe avocado (sliced)
• 1 large tomato (sliced thick)
• Handful of fresh spinach leaves
• 1 cup alfalfa or broccoli whole sprouts, to cook before assembly
• Optional: a drizzle of olive oil or vegan aioli

Method

1. Cook the whole sprouts thoroughly by steaming or simmering until cooked throughout. Drain with clean utensils. For a cold topping, cool promptly in a shallow container in the refrigerator.
2. Mash the drained canned chickpeas. Mix with garlic, shallot, tahini, cumin, smoked paprika, salt, pepper, 2 tsp olive oil, oat flour and lemon juice. Shape into patties sized to fit the rye bread.
3. Heat the extra frying oil in a skillet over medium heat. Cook the patties on both sides until golden and cooked through; adjust the heat so the centers cook without scorching the surface.
4. Toast the rye bread. On two slices, arrange spinach, avocado and tomato. Season lightly, then add a hot patty and the prepared sprouts. Add optional olive oil or vegan aioli, cover with the remaining bread and serve.

Keep cooked sprouts or beans refrigerated until cold assembly. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F (32°C).