Keep it green sandwich
- Chelsie Collins
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makes 1
Easy
Prep: 10 mins
no cook
A star rating of 4.5 out of 5.2 ratingsRate
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Curly kale, avocado and a smattering of chickpeas make this a filling vegan option to perk up your lunchbox
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Carrot & pecan muffins
A star rating of 2.9 out of 5.8 ratings
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Avocado with tamari & ginger dressing
A star rating of 3 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
- 25g curly kale
- ½ tbsp sesame oil
- ½ tbsp tamari
- 1 small avocado
- juice 1 small lime
- 40g drained chickpeas
- 2 slices rye bread
- ½ tsp paprika
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Nutrition: per serving
- kcal443
- fat27g
- saturates5g
- carbs32g
- sugars2g
- fibre10g
- protein11g
- salt1.8g
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Method
-
step 1
Massage the curly kale in the sesame oil and tamari for a few mins until softened, then set aside. Smash the avocado with a fork in a bowl with the lime juice, chickpeas and some seasoning. Spread across 1 slice of rye, lay the kale on top and sprinkle with the paprika. Top with another slice of rye and halve.
Recipe from Good Food magazine, September 2016
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A star rating of 4.5 out of 5.2 ratings
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