Curry Chickpea and Vegetable Spread Sandwich

This spread is great on gluten-free bread or collard green wraps.

Ingredients

Serves 4

1⁄2 (15-ounce) can chickpeas, drained and rinsed

1⁄4 cup peeled and grated carrots

1⁄2 teaspoon curry powder

3⁄4 teaspoon chili powder

1⁄2 teaspoon ground cumin

1 teaspoon ground coriander

4 teaspoons lemon juice

1⁄16 teaspoon salt

1 tablespoon extra-virgin olive oil

8 slices gluten-free bread

4 slices tomato

12 large basil leaves, torn

1 cup spinach

1. Combine chickpeas with carrots, curry, chili powder, cumin, coriander, lemon juice, salt, and extra-virgin olive oil in a food processor and mix until a paste forms.
2. Spread mixture on 4 slices bread and top other slices with tomato, basil, and spinach. Press pieces of bread together and serve.

Per Serving

Calories: 317

Fat: 6g

Protein: 14g

Sodium: 819mg

Fiber: 8g

Carbohydrates: 54g

Sugar: 5g