Vegan Fitness Sandwich Stack To Go

Submitted by IBIS Backwarenvertriebs GmbH from Aachen

Difficulty:
Easy

Preparation time: 20 minutes

Serving size: 1

Ingredients

For the crispy sandwich:

  • 4 slices of IBIS Korn Genuss
  • 2 teaspoons spicy olive oil

For the chickpea creme:

  • 130g chick peas from the jar
  • 1 small clove of garlic
  • 1 tablespoon tahini (sesame)
  • 1 tablespoon lemon juice
  • 1 tablespoon of spicy olive oil
  • 1 tablespoon ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch of salt

For the covering:

  • 1 small avocado
  • 1 teaspoon lemon juice
  • 1 bottle tomato
  • Salt
  • freshly ground black pepper
  • 9 rocket leaves
  • 2 tablespoons beetroot sprouts

Instruction

  1. Preheat the oven to 180°C top and bottom heat. Brush the 4 slices of IBIS Korn Genuss thinly with olive oil, spread on a baking tray and roast for 3 minutes until crispy. Then allow to cool.
  2. For the chickpea creme, pour the chickpeas into a sieve, rinse and drain. Then put them into a tall blender jug. Peel the garlic clove and press it in. Add the tahini, lemon juice, olive oil, cumin, cayenne pepper, salt and 2 tablespoons of water. Mix everything with a blender until creamy. Add a little more water to soften the cream.
  3. Cut the avocado in half, remove the core and skin and cut the flesh into slices. Moisten immediately with lemon juice. Wash the tomatoes, cut out the stem and cut the flesh into thin slices. Rinse rocket and sprouts and dab dry.
  4. Spread 3 slices of IBIS Korn Genuss with chickpea cream. Place avocado slices and tomato slices on top. Season with salt and pepper. Spread the lettuce leaves and the sprouts on top. Stack the slices on top of each other and place the slice of bread at the top. Press lightly and beat half of it in greaseproof paper. Fix with kitchen string for transport or enjoy immediately.