Chickpea sandwich

I’m gonna be honest with you. I’m not a big fan of vegetarian food. I love meat, and in most cases I really can’t eat a meal without meat. Today I challenge myself to
make a vegetarian dish I can sit down and enjoy, without the feeling that there is something missing.

I have found that the most important thing when cooking vegetarian food is to add flavor, LOTS of flavor. You have to make your veggies shine. Challenge accepted!

Serving size: 2 pers
Estimated time to prepare: 25 min
Difficulty: 1


400g canned chickpeas
1 egg
1/2 red onion
Fresh coriander
3-4 tbs breadcrumbs
1 tsp cumin
1 tbs olive oil
1/2 lemon


Serve with:

Iceberg lettuce (or your favorite)
1 tomato
1/4 cucumber
Feta cheese
Chili sauce
Bun of your choice



Rinse and dry the chickpeas. Use a blender or mixer to whizz the chickpeas together with the egg, onion, coriander and the zest and juice of the lemon. Add olive oil, cumin, breadcrumbs and a pinch of salt until you can’t resist eating the mix straight out of the bowl.



Heat olive oil in a frying pan, medium heat. Treat the mixture as scrambled eggs and get some color on it. Cook until the mixture is letting go of your spatula.

Serve with a sliced bun, and some nice salad!


I swear, I did not miss any meat! 😉