Healthy Chickpea Burger Rye Sandwich with Avocado and Sprouts

A no-BS, nutrient-packed sandwich stacked with creamy avocado, juicy tomatoes, crunchy sprouts, fresh spinach, and a golden spiced chickpea patty—smashed between toasted seeded rye. Built for athletes, wellness freaks, and anyone sick of boring “health food.” Full flavour, serious texture, and clean fuel. This sandwich doesn’t whisper healthy—it shouts it.

Ingredients:

For the Chickpea Burger:

• 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

For the Sandwich:

• 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 sprouts
• Optional: drizzle of olive oil or vegan aioli

METHOD:

1. Make the Burger Patty:
Mash chickpeas in a bowl using a fork—leave some texture. Add garlic, shallots, tahini, cumin, paprika, lemon juice, salt, pepper, and oat flour. Mix well until it forms a sticky, chunky dough. Form into thick patties. Rustic shape. No fuss.

2. Sear It Hard:
Heat a non-stick pan over medium-high. Splash olive oil. When hot, drop the patties in—listen for that sizzle. Sear 3-4 minutes each side until golden and crisp. Colour equals flavour.

3. Build the Sandwich Like a Pro:
Toast your rye slices until just golden. On the bottom slice, layer fresh spinach, avocado slices (don’t be shy), and season. Stack thick tomato slices—season those too. Place your hot chickpea burger on top. Load up with fresh sprouts. Optional: light drizzle of olive oil or aioli for extra moisture. Cap with rye slice.

4. Slice & Serve:
Press the sandwich gently. Slice it clean down the middle. Let the layers speak for themselves.

THE RULE:
Don’t overthink. Stack it, slice it, devour it. This is a serious sandwich for serious clean eaters.