Chickpea and egg club sandwich by “sarah.r.koma”

Ingredients

2 servings

• 1 can of d’aucy chickpeas (130g)
• 4 slices of whole wheat bread
• 2 hard-boiled eggs
• 1 tomato
• 20 cucumber slices
• 2 tablespoons of lemon juice
• 2 teaspoons of olive oil
• salt and pepper

Steps

1. 1

   Toast the bread.

2. 2

   In a bowl, pour the d'aucy chickpeas, lemon juice, 1 teaspoon of olive oil, salt, and pepper, then blend.

3. 3

   Cut the tomatoes and cucumbers into thin slices. Cut the hard-boiled eggs into slices.

4. 4

   Assemble the sandwiches: Spread the seasoned chickpea purée on a slice of toasted bread, then arrange the cucumber slices nicely. Place the egg slices on top, then cover with tomato slices. Drizzle with a little olive oil and add salt. Finally, top with a slice of toasted bread before serving with a green salad.

5. 5

   Plating tip: for a nice presentation, skewer into mini triangles (sandwich cut into 4) or triangles (sandwich cut in half). Ensure each layer is thick for extra indulgence.