10 simple spring dinners | Super-charged peanut noodles, mango & sesame quinoa, creamy green butter bean pasta & more |
Super easy to make and packed with protein, this is the ultimate plant-based sandwich filling. The crushed chickpeas give a 'tuna' texture and the combination of nori, nutritional yeast and lemon add to the wonderful savoury flavour. |
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1 x 14 oz can garbanzo beans, drained & rinsed 1 red onion, finely chopped 2 sticks of celery, finely chopped 2 tablespoons capers, finely chopped 2 sheets nori, torn 2 tablespoons nutritional yeast 1 lemon, zested & juiced Handful of dill, finely chopped 3.5 fl oz plant-based yoghurt Splash plant-based milk, optional |
| STEP 1 Place the garbanzo beans in a large bowl and mash with the back of a fork until they've broken down to a breadcrumb-like texture. STEP 2 Add the rest of the ingredients to the bowl and mix, ensuring that everything is well combined. Add a splash of milk to loosen if the yoghurt is very thick. Season to taste. STEP 3 When ready to assemble the sandwiches, spoon 1/4 of the garbanzo bean mixture on top of each piece of bread. Top each with ½ of a sliced tomato, some rocket and a crack of pepper; then sandwich together with another slice of bread. As well as making a delicious high-protein sandwich filling, these garbanzo beans work brilliantly as a topping for jacket potatoes. |
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