High Protein Chickpea Sandwich Recipe

 Chickpea sandwich is basically a salad made with chickpeas (chana) and seasoned with spices; the spices will help with good digestion along with giving an amazing flavour and taste. Chickpeas along with green moong sprouts helps to make this sandwich protein rich and the moringa leaves will help to make it more nutrient dense. Instead of moringa you can use any greens of your choice. The perks of living in Kerala is that Moringa is accessible all through the year round. I love to include moringa in my recipes as they help to balance out the nutrition fact. For those of you who dont have access to fresh moringa can use moringa powder. I have already shared how to make moringa powder at home.

Coming back to this sandwich, the versatility of chickpea sandwich is that, it is super easy to make, it is vegetarian (vegan ),  it has some sprouts along with moringa, and chickpeas can be paired with almost anything and yet will taste amazing. The filling can be made ahead and can be kept in the fridge and it will stay good for 3-4 days. 

My daughter who is now living in Australia, always ask me for quick sandwich recipes which she can carry to work. Living alone and cooking from scratch is not that easy. But being independent when it comes to food is a must for a sustainable healthy lifestyle. Teaching her how to cook was not easy from across seas but it did help her fine tune her health especially when she was doing her masters in USA. Learning to cook means you can sustain on your own. I am actually happy that both my children has that trait in them - to learn!

Chana sandwich is always my preference for a quick and filling meal and right now, my son is home for the summer break and I served this sandwich to him as a meal for dinner. These days I use sourdough bread for all sandwich recipes. 

Ingredients:

Sourdough bread slices

1 tsp groundnut oil (woodpressed oil)

1 tsp jeera (cumin seeds)

1/4 tsp hing

1 onion, chopped

1 green chilli, chopped

1/2 inch ginger, chopped

1/2 tsp turmeric powder

1/2 tsp jeera powder

1/2 tsp garam masala

1/2 tsp kashmiri chilli powder

1/2 cup moringa leaves

1/2 cup green moong sprouts

1 cup boiled chickpeas

pink himalayan salt as needed

1 tsp amchur powder (dry mango powder)

2-3 splashes of water

1/2 tsp black pepper powder

1/2 lemon

Note: Can use A2 desi ghee instead.