Recipe Details

Ingredients:

Spread:

• 1 jar of canned chickpeas
• 2 celery stems
• 2 tablespoons Atlantic Kombu
• 1 onion
• 1 tablespoon mustard
• 1 tablespoon vegetable yogurt
• 1 tablespoon lemon juice
• 5 g(0.2oz) dill
• 1 teaspoon of garlic seasoning
• 1 teaspoon of black salt

Toppings:

• 8 tablespoons sweet relish
• 3 handfuls of arugula (or salad mix)
• some cherry tomatoes

Bread:

• 16 slices wholewheat bread

Preparation:

Wash and clean celery and onion. Take the food processor and add the celery and onion into it. Blend about 1 minute.

Wash and drain chickpeas. Add into the food processor chickpeas, dill, mustard, yogurt, and all the spices. Pulse about 10-15 times, but not more than 20 seconds.

Take a bowl and put the spread inside. Add the Kombu algae on top of the spread. Then mix well with a spoon.

To make one sandwich, take 2 slices of wholewheat bread. Heat the pan on the stove with a little oil and then place the bread slices on the pan. Fry on both sides for 2-3 minutes. If you have a toaster you can toast the bread in there.

Then place one slice of toast on a plate, place two spoons of spread on the bread. Spread it over the toast and then add the arugula, sweet relish, and tomato. Place another slice of bread on top.

Cut the sandwich with a knife in half and enjoy it.