Ingredient
½ cup chickpeas½ cup mixed herbs like basil, mint, parsley and coriander
1 garlic clove, crushed
1 tsp cumin powder
4 pieces Burgen Multigrain Bread
180g of canned red salmon (in Springwater or Brine)
¼ red onion, sliced
½ tomato, sliced
1 dill pickle, sliced
4 lettuce leaves, mixed
Method
Place the first four ingredients into a food processor and blitz until smooth.Place the four pieces of bread on a board and scrape with evenly with the chickpea paste. Now top with half the salmon on each then the remainder of the ingredients. Put the lid on the sandwich and cut in half on the diagonal.
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