Satisfying Vegan Food

Turmeric Zucchini Chutney and Chickpea Sandwiches

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Turmeric Zucchini Chutney and Chickpea Sandwiches
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
875
calories
Calories

Healthy, because

Even smarter

Nutritional values

These vegetarian sandwiches are a great source of plant protein thanks to the chickpeas. 

Make sure to use whole wheat buns for added fiber.

1 piece contains
(Percentage of daily recommendation)
Calorie875 kcal(42 %)
Protein28.6 g(29 %)
Fat29.16 g(25 %)
Carbohydrates132.13 g(88 %)
Sugar added16.75 g(67 %)
Roughage11.36 g(38 %)
Vitamin A174.64 mg(21,830 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.88 mg(88 %)
Vitamin B₂0.57 mg(52 %)
Niacin12.22 mg(102 %)
Vitamin B₆0.46 mg(33 %)
Folate334.64 μg(112 %)
Pantothenic acid0.91 mg(15 %)
Biotin1.85 μg(4 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C27.04 mg(28 %)
Potassium789.82 mg(20 %)
Calcium299.96 mg(30 %)
Magnesium105.78 mg(35 %)
Iron9.48 mg(63 %)
Iodine15.75 μg(8 %)
Zinc3.09 mg(39 %)
Saturated fatty acids4.32 g
Cholesterol43.75 mg

Ingredients

for
4
Ingredients
1 teaspoon red peppercorns (lightly crushed)
½ teaspoon Turmeric powder
½ teaspoon mustard powder
0.333 cup caster sugar (superfine sugar)
0.333 cup distilled vinegar
2 large zucchini (very finely sliced)
0.333 cup olive oil
1 onion (finely chopped)
2 cloves garlic (minced)
1 teaspoon dried Basil
½ teaspoon dried oregano
3 cups canned chickpeas (drained)
2 cups fresh breadcrumbs
1 large egg (beaten)
2 tablespoons Corn starch (plus extra for dusting)
4 sesame Burger buns (split)
½ head leaf Lettuce
salt
freshly ground peppers
How healthy are the main ingredients?
zucchiniolive oiloniongarlicBasiloregano
Product recommendation

Use a mandolin with a julienne setting to prepare the zucchini easily and quickly. You can make your own superfine sugar by grinding granulated sugar in a food processor or clean coffee grinder.

Preparation steps

1.

Combine the peppercorns, turmeric, mustard powder, sugar, vinegar, and 5 tablespoons of water in a large saucepan.

2.

Cook on low heat, stirring frequently until the sugar has dissolved. Add the zucchini, stir once, and bring to the boil. Reduce the heat and cook at a gentle simmer for 15-20 minutes until softened. Remove from the heat and leave to cool to one side.

3.

Heat a couple of tablespoons of olive oil in a large saute pan set over medium heat until hot. Add the onion, garlic, and dried herbs. Saute for 5-6 minutes until softened before adding the chickpeas. Cook for a further 2-3 minutes and then tip into a bowl. Add the breadcrumbs, egg, cornstarch, and plenty of seasoning, mashing well until combined. Shape into four patties and chill for 30 minutes.

4.

Dust the patties in a little extra cornstarch, shaking off the excess. Heat a couple more tablespoons of olive oil in a large saute pan set over moderate heat until hot. Pan-fry the patties for 2-3 minutes on both sides, until golden on the outsides.

5.

Top the bottom halves of the buns with some lettuce, and sit the patties on top. Spoon over the zucchini relish and position the tops of the buns in place before serving.