Extremely delicious vegan and gluten-free sandwich, finished with a delicious homemade cheesy dip. Perfect for a light lunch or dinner, or just in between. A small salad makes the dish a protein-rich and healthy meal.
Heat medium sized frying pan and heat some frying oil or coconut oil in it.
30 ml Frying oil
Sauté the chickpeas together with the onion for 1-2 minutes. Add tomato paste, chili sauce, cumin, thyme, coconut blossom sugar and mix well until everything is nice and hot and starts to get fragrant.
265 g Chickpeas drained*, 1 red onion, 2 tbspn Tomato paste, 2 tbspn Chili sauce or alternatively chili flakes, 1 tbspn Cumin, ½ tbspn Thyme, 1 tbspn Coconut blossom sugar, Sea salt and pepper to taste
Using a fork or potato masher, mash ¾ of the chickpeas and leave the rest whole.
Season with salt and pepper and remove from heat.
Place toast in toaster, remove and spread with vegan margarine (one or both slices).
4 Slices Spelt wholemeal toast, 2-4 tbspn vegan margarine, 1 Serving of cheesy nacho dip
Divide chickpeas evenly between 2 slices, garnish with cheesy nacho dip and other desired toppings, and cover with another slice of toast. Enjoy! Tastes best fresh. Chickpea filling keeps (without toast) 2-3 days in the refrigerator.