Mashed Chickpeas/Rustic Hummus Sandwich | Oroweat

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Ingredients for Sandwich Assembly
8 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 cucumber, cut into ribbons/strips
1/2 cup finely crumbled feta cheese
2 cups curly leaf lettuce
2 spring onions, silvered/curled
2 tomatoes, sliced
2 avocadoes, sliced
INGREDIENTS for Mashed Chickpeas/Rustic Hummus
2 tbsp regular olive oil
1 large clove of garlic, peeled and minced
1 tbsp finely grated lemon zest
1 tbsp lemon juice
Red Chili Flakes to taste
1 cup (250 mL) canned chickpeas, drained and rinsed
Sea Salt Flakes or Kosher Salt, to taste
Extra Extra-Virgin Olive Oil

Warm the olive oil in a heavy-based saucepan, lower heat and stir in garlic followed by the lemon zest. Ensure that the garlicky zest doesn’t stick to the pan. Add chili flakes, saving some to sprinkle over at the end and stir for another 30 seconds to a minute, until fragrant.
Increase the heat to medium and add the chickpeas along with the lemon juice and stir gently. Turn down the heat, cover and allow to cook gently for 5-10 minutes until warmed all the way through. Remove from heat, remove lid and allow to rest for a few minutes before smashing the chickpeas roughly with an potato masher or fork. Leave for a few more minutes to allow flavours to infuse and cools to room temperature with lid.
Spread over 4 slices of toast.
Drizzle with quick squeeze of lemon juice, as well as salt to taste and drizzle of extra-virgin olive oil.
Top with cucumber ribbons, crumbled feta cheese, slivered spring onions, sliced tomato, avocado and curly leaf lettuce.

TIPS: Add a sprinkle of dried oregano and/or tahini for additional flavor.
Add a thin layer of favourite flavoured hummus.

Ingredients

Ingredients for Sandwich Assembly
8 slices Oroweat® Organic 22 Grains & Seeds, toasted
1 cucumber, cut into ribbons/strips
1/2 cup finely crumbled feta cheese
2 cups curly leaf lettuce
2 spring onions, silvered/curled
2 tomatoes, sliced
2 avocadoes, sliced
INGREDIENTS for Mashed Chickpeas/Rustic Hummus
2 tbsp regular olive oil
1 large clove of garlic, peeled and minced
1 tbsp finely grated lemon zest
1 tbsp lemon juice
Red Chili Flakes to taste
1 cup (250 mL) canned chickpeas, drained and rinsed
Sea Salt Flakes or Kosher Salt, to taste
Extra Extra-Virgin Olive Oil

Preparation

Warm the olive oil in a heavy-based saucepan, lower heat and stir in garlic followed by the lemon zest. Ensure that the garlicky zest doesn’t stick to the pan. Add chili flakes, saving some to sprinkle over at the end and stir for another 30 seconds to a minute, until fragrant.
Increase the heat to medium and add the chickpeas along with the lemon juice and stir gently. Turn down the heat, cover and allow to cook gently for 5-10 minutes until warmed all the way through. Remove from heat, remove lid and allow to rest for a few minutes before smashing the chickpeas roughly with an potato masher or fork. Leave for a few more minutes to allow flavours to infuse and cools to room temperature with lid.
Spread over 4 slices of toast.
Drizzle with quick squeeze of lemon juice, as well as salt to taste and drizzle of extra-virgin olive oil.
Top with cucumber ribbons, crumbled feta cheese, slivered spring onions, sliced tomato, avocado and curly leaf lettuce.

TIPS: Add a sprinkle of dried oregano and/or tahini for additional flavor.
Add a thin layer of favourite flavoured hummus.

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