Struggling to find high-protein vegetarian recipes? I’ve got you covered! This quick and easy open sourdough sandwich with a creamy paneer-chickpea spread delivers 22g of protein per serving, making it a perfect choice for breakfast, lunch, or a satisfying snack. It’s my absolute favorite, and even my partner—who’s not a fan of rocket—gave it a thumbs up. Whether you're looking for a protein-packed meal or a vegetarian lunch idea, this sandwich is ready in minutes and hits the spot every time!
Serving | Prep Time | Cook Time |
1 | 10 | 10 |
List of Ingredients for Paneer-Chickpea Sandwich
For the Paneer-Chickpea Spread:
100g cooked & drained chickpeas
50g paneer
1 small garlic clove
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp lemon or lime juice
For the Toasted Sourdough:
2 slices white sourdough bread
1 tbsp olive oil (for toasting)
For the Rocket Salad:
1 cup rocket leaves
½ tbsp olive oil
¼ tsp lemon juice
Pinch of salt
Pinch of black pepper
For Garnish:
1 tsp za'atar
1 tbsp crumbled Danish feta
Pumpkin seeds
Pickled or fresh red onion (fresh red onion? Just season with a bit of salt and lemon/vinegar!)
Step 1: Make the Paneer-Chickpea Spread
Blend It: In a blender or food processor, combine the chickpeas, paneer, garlic, olive oil, salt, pepper, and lemon/lime juice. Blend until smooth.
Adjust Consistency: If the spread is too thick, add a little splash of water or more olive oil. Taste and adjust the seasoning as needed. Set aside.
Step 2: Toast the Sourdough Slices
Toast It: Heat a pan over medium heat. Add olive oil and place the sourdough slices in the pan.
Golden & Crisp: Toast each side for 1-2 minutes until golden and crispy. Remove from he
Step 3: Prepare the Rocket Salad
Mix It: Toss rocket leaves with olive oil, lemon juice, salt, and pepper. Set aside while you prepare the rest.
Step 4: Assemble the Sandwich
Spread It: On each slice of toasted sourdough, generously spread the paneer-chickpea mixture.
Top It: Add the rocket salad, followed by your choice of pickled or fresh red onion.
Sprinkle It: Finish with a sprinkle of za’atar, pumpkin seeds, and crumbled Danish feta.
Tips:
Meal Prep: Prepare extra of the chickpea-paneer spread and store it in the fridge for up to 3 days. It’s great for wraps or as a dip with veggies like carrots or celery instead of store-bought hummus.
Topping Options: You can skip the pickled onions and use fresh red onions instead. They’ll add a nice crunch and fresh bite to your sandwich.
Make It Your Own: Switch out the rocket salad for spinach or arugula if you prefer. This recipe is super adaptable!
In just 15-20 minutes, you can enjoy a healthy and satisfying sandwich that’s perfect for breakfast or lunch. So why not give it a try?
Did you make this recipe? Share your creation on Instagram and tag @_BowlOfBliss_ on Instagram and #BowlOfBliss
Comments