Chickpea chaatwich
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Makes 3 sandwiches
Chickpeas, onions, pickles and tomatoes are tossed in shop-bought green coriander and mint chutney and chaat masala to create a tasty sandwich filling. I grew up eating chevdo sandwiches and this is a fun take on my lunchbox favourite.
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 small red onion, very finely chopped
- 1 small, ripe tomato, seeds removed and finely chopped
- 3 large pickled gherkins, very finely chopped
- 1 tbsp chopped fresh coriander
- 2 tsp chaat masala
- 4 tbsp shop-bought green coriander and mint chutney (see Tip)
- 3 tbsp salted butter, softened
- 6 large bread slices, such as soft white bloomer
- 60g/2¼oz Bombay mix
- 2 tbsp shop-bought tamarind chutney
Method
Very roughly mash the chickpeas in a large bowl, allowing some to remain whole.
Add the onion, tomato, pickles, coriander, chaat masala and half of the green chutney. Stir to mix and set aside.
Mix the butter and remaining green chutney in a bowl. Butter one side of the bread slices with the chutney butter.
Add most of the Bombay mix to the chickpea mixture and briefly stir. Reserve some Bombay mix for the topping.
To build a sandwich, top the buttered side of one bread slice with a third of the chickpea chaat. Drizzle a third of the tamarind chutney over the top and sprinkle over a third of the reserved Bombay mix. Top with another slice of bread. Repeat to make the other two sandwiches.
Cut the sandwiches in half and enjoy immediately.
Recipe tips
Tamarind chutney and coriander and mint chutney are both available in the South Asian section of most large supermarkets or from Indian grocery shops. If you can’t find coriander and mint chutney, mint raita sauce works well too.
