I am always looking for simple lunches that are healthy and quick to make and DELICIOUS. This masala chickpea hits all the points and you can also meal prep it. The filling is a delicious chickpea filling with spices and veggies and the addition of paneer and yogurt making it creamy! I sandwich it on toasted bread with spinach, chutney, fresh veggies and cheese which gives more flvaor, textures and making it wholesome meal. This sandwich is great to get some protein in your diet, especially as a vegetarian. Pair this sandwich with my roasted tomato soup to make it a perfect meal!

Happy Cooking!

Servings: 4 sandwiches

Prep Time: 10-15 mins

Cooking Time: 20 mins

Total Time: 30 mins

Ingredients: 

Chickpea filling:

• 1 can (15 oz) Chickpea, washed and drained

• 1.5 tbsp butter

• 1 small red Onion finely chopped

• 3-4 Garlic thinly sliced

• 2 Green chili/jalapenos (as per taste) chopped

• 1/2 inch Ginger in thin slices

• 2 scallions chopped

• 1 tsp Cumin powder

• 1/2 tsp Red chili powder

• 1/4 tsp turmeric powder

• 1 tsp salt as per taste

• 1/4 tsp Pepper

• 1/4 tsp Sugar 

• 1.5 tbsp Tomato paste

• 2.5 oz Crumbled paneer

• Juice of 1/2 lemon, about 1.5 tbsp

• 1 tbsp sriracha

• 2 tbsp Yogurt; I used non fat greek yogurt

• 2-3 tbsp chopped parsley and Corriander leaves

To assemble:

• 8 slices of your favorite bread. I used sprouted bread for this

• 3-4 tbsp coriander chutney

• 3-4 tbsp maggi sauce/ketchup/red chili sauce

• 1-1.5 oz baby spinach leaves

• 1 tomato in thin slices

• 1 onion in thin slices

• 1/2 cucumber in thin slices

• 1/3 cup shredded mozzrealla/amul cheese
  

Directions: 

1. Wash and drain chiakpeas and keep aside.

2. In a pan on medium heat add 1.5 tbsp butter.

3. Add chopped onions and cook for 2-4 mins till its translucent.

4. Add chopped ginger, garlic and chilis and cook for 5 mins till they start browning.

5. Add chopped scallions and drained chickpeas and toss it in.

6. Add tomato paste and spices- salt, pepper, sugar, chili powder, cumin powder, turmeric powder and cook it for 3-4 mins.

7. While cooking, mash about 1/4th of the chickpeas to help bind the filling.

8. Add crumbled paneer and cook for 2-3 mins till it comes together.

9. Add lemon juice and sriracha and cook for 1-2 mins.

10. Turn off the heat and add the chopped herbs and yogurt and mix till the mixture comes together. Keep aside.

11. Assemble:

    • Lightly toast slices of bread.

    • Spread corinader chutney on half and maggi sauce on the other half.

    • Layer on the maggi sauce spread slice spinach followed by the chickpea filling, tomatoes, cucumber, onions, cheese and sandwich with a coriander chutney spread slice.

    • Slice, serve with ketchup and enjoy!

Notes/Tips:

• You can also use dried chickpeas instead of canned. Soak and boil as you would normally use them.

• Yogurt helps making it creamy so don’t skip it.

• You can meal prep the filling and keep in the fridge for 3-4 days.

• I used dates killer sprouted bread for this for added protein.

• You can make these as open sandwiches to reduce calories.