Chickpea Sandwich with Carrot Recipe

• 🍴1 cup carrot
• 🍴1 1/2 teaspoon cumin seeds
• 🍴1 cup grated low-fat mozzarella cheese
• 🍴4 green chillies
• 🍴salt as required
• 🍴black pepper as required
• 🍴1 cup chick peas
• 🍴1 handful coriander leaves
• 🍴1 cup paneer
• 🍴8 slices toasted whole wheat bread
• 🍴2 teaspoon virgin olive oil

• 🍴Wash the chickpeas and blend them

To make this delicious open sandwich recipe, wash the veggies and green chilies, coriander leaves. In the meantime, pressure cook the chickpeas soaked overnight. Drain the excess water and keep them aside. Then using a blender, coarsely crush the chickpeas and save some for garnishing as well.

• 🍴Cook the salad mixture
  

Now, grate the carrots and cheese, keep them aside. Then take a pan over medium flame and add some oil to it. Once the oil is hot enough, add cumin seeds and let them splutter. Then, transfer grated carrot, chopped green chilies, and crushed chickpea blend in the pan and saute for 2 minutes.

• 🍴Add in the paneer and cheese
  

Next, add the grated paneer, salt, and chopped coriander leaves and saute for one more minute. Finally, add the remaining chickpeas and cook for another minute. Turn off the flame when done and mix in grated mozzarella cheese.

• 🍴Enjoy the sandwich!
  

Now, take place the toasted bread slices over a serving plate. Scoop out a portion of the prepared filling, garnish with boiled chickpeas and chopped coriander leaves. You can also prepare it like a usual salad by topping it with another nicely toasted bread slice. However, if serving it as an open sandwich it will surely look more tempting. Pair the sandwiches with a sauce of your choice. Enjoy!