Black Chickpeas Vegetable Sandwich – Healthy & Protein-Rich Tiffin Recipe

Looking for an easy and wholesome tiffin that is both delicious and filling? This Black Chickpeas Vegetable Sandwich is a wonderful option for breakfast, tiffin or even a quick evening snack.

The chopping work does take a little time, but believe me, the result is absolutely superb! I have used cabbage, capsicum, carrot, onion and tomato to make the vegetable stuffing. You can also add any other vegetables of your choice depending on what you have available.

For the main ingredient, I have used pre-cooked black chickpeas (karuppu kondakadalai). The cooked chickpeas are ground coarsely in a mixer jar and then mixed with the chopped vegetables. A little grated cheddar cheese is added to bring everything together and give the stuffing a delicious taste.

The prepared mixture is spread between bread slices and toasted on a tawa with a little butter until the sandwich becomes beautifully golden and crisp. Serve it hot with green chutney for a delicious and satisfying tiffin.

Why include black chickpeas in your diet?

Black chickpeas are a nutritious legume and a good source of plant-based protein and dietary fibre. Including legumes such as black chickpeas as part of a balanced diet can help make meals more filling and satisfying.

They also provide several essential nutrients, including iron, folate, magnesium and other minerals. The combination of black chickpeas and vegetables makes this sandwich a wholesome way to include more protein, fibre and vegetables in your meal.

Since black chickpeas are naturally filling, they can be a good choice when you want a substantial breakfast or tiffin without making the recipe complicated.

Here is the video link for Black chickpeas vegetable sandwich

Black Chickpeas Vegetable Sandwich Recipe Details

Ingredients

3/4 cup boiled black chickpeas
Bread slices – as required
1 small onion – finely chopped
1 small tomato – finely chopped
1/2 cup cabbage – finely chopped
1/2 cup carrot – grated
1/2 cup capsicum – finely chopped
1 green chilli – thinly sliced
1/2 tsp black pepper powder
Salt – as required
1/4 cup grated cheddar cheese
Butter – as required

How to Make Black Chickpeas Vegetable Sandwich

Coarsely grind the boiled black chickpeas in a mixer jar. Do not make it into a smooth paste.
Finely chop the cabbage, capsicum, onion and tomato. Grate the carrot and cut the green chilli into thin rounds.
In a bowl, add the coarsely ground black chickpeas, chopped onion, tomato and green chilli. Mix gently.
Add the chopped cabbage, grated carrot and capsicum.
Add required salt and 1/2 tsp black pepper powder. Mix gently.
Finally, add 1/4 cup grated cheddar cheese and mix well. The sandwich stuffing is now ready.
Spread butter on a bread slice and place 1–2 tablespoons of the prepared stuffing over it.
Spread the stuffing evenly with a spoon and cover with another bread slice.
Heat a tawa and spread a little butter. Place the sandwich on the tawa and toast over medium heat. Gently flip and toast both sides until the bread becomes golden and crisp.
Cut the sandwich into pieces and serve hot with green chutney.

Tips

- Make sure the black chickpeas are cooked well before grinding.

- Grind the chickpeas coarsely for a better texture.

- You can add other vegetables such as sweet corn, beans or grated beetroot according to your preference.

- Keep the flame on medium while toasting so that the bread becomes crisp without burning.

- For the best taste and texture, serve the sandwich hot and fresh.

This Black Chickpeas Vegetable Sandwich is a simple way to turn everyday ingredients into a delicious and nutritious tiffin. The combination of crispy toasted bread, creamy cheesy vegetable stuffing and hearty black chickpeas makes every bite satisfying!

Comments

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Street Style Sundal Masala Recipe - Perfect Evening Snack - Vandikadai Sundal Masala

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy. Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji Cauliflower Fry Nullikai urundai - Urid dal balls Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada - Javarisi Vadai Ulundha Vada Tapioca Bonda Urad dal Bonda...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

White Pumpkin (Ash gourd) Kootu | Vellai Poosanikai Kootu

White pumpkin(ash gourd) in Tamil it is called as thadiyangai or vellai poosani. White pumpkin is popular in South Indian foods and widely used in kootu, sambar and patchadi. This white pumpkin kootu is a traditional dish in Tirunelveli. White pumpkin kootu is cooked with coconut paste and chana dal. This kootu is a best choice to pair with sambar and pulikuzhambu . Just like my other kootu varieties, I recommend to cook in a deep vessel with frequent stirs. This method gives you the perfect results rather than pressure cooking. Here are my other kootu recipes Here is a short video for White Pumpkin Kootu Raw papaya kootu Yellow pumpkin kootu Chayote kootu Paruppu keerai kootu Manathakkali keerai kootu

Traditional Karuppu Kavuni Dosa - Nutritious & Crispy Tiffin Recipe

Karuppu Kavuni Rice Dosa is a unique and healthy South Indian tiffin recipe made using traditional black rice. This dosa stands out with its naturally beautiful purple color and rich flavor. When I first tried this recipe, I was amazed by how vibrant and appealing the dosa looked on the tawa. This recipe works well whether you grind the batter using a mixer or a wet grinder. For best taste and texture, thin dosas turn out better than thick (kal dosa) with this batter. Karuppu kavuni rice, also known as black rice, is highly nutritious. It is rich in antioxidants, especially anthocyanins, which give the rice its deep purple color. It is also a good source of fiber, iron, and protein, making it beneficial for digestion, heart health, and overall wellness. Compared to regular dosa rice, traditional varieties like karuppu kavuni and mappillai samba require longer soaking time, so make sure to soak for at least 7–8 hours. Since the rice and dal are soaked for a longer duration, fermentation...

Yellow Split Peas Dal Adai - Pattani Paruppu Adai - Tiffin Recipes

Yellow split peas adai (Pattani paruppu adai) - easy to make adai recipe with step-by-step pictures and full video. Yellow split peas look similar to chana dal, but it tastes different. This is a simple tiffin recipe made with yellow split peas, rice, urid dal, chillies, onions and curry leaves. The addition of the yellow split peas makes this adai so unique and gives the crispness. You might all now think, what is the difference between chana dal and yellow split peas dal? Both the dals are popular in Tirunelveli cuisine. Yellow split peas dal has a soft texture with mild flavour. Yellow split peas dal is widely used in masala vadai, kara vadai, adai and also the ground split peas flour is added in omapodi, karasev and bajji flour. For this adai we have to add equal amounts of dal and rice. Soak them for three hours and then grind the batter with red chillies and green chilles. And add some onions, curry leaves and coriander leaves. When it comes to adai, everyone has their own u...

VIRUNDHOMBAL

Search This Blog