Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Yield: 10
Ingredients: 10.0x Turkish rolls, halved; 300.0g Red cabbage, shredded; 250.0g Chinese cabbage, shredded; 500.0g Carrots, grated; 200.0g HELLMANN'S Real Aioli Gluten Free 10kg; 50.0g KNORR Italian Glaze with Balsamic 500g; 500.0g Chickpeas, rinsed and drained; 20.0g Coriander sprigs

Fresh is best, and we're using a medley of vegetables for crunch in this on-trend vegan sandwich that won't go soggy with a spread of HELLMANN'S Real Aioli.

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What you need

Turkish rolls, halved 10.0 x
Red cabbage, shredded 300.0 g
Chinese cabbage, shredded 250.0 g
Carrots, grated 500.0 g
HELLMANN'S Real Aioli Gluten Free 10kg 200.0 g
KNORR Italian Glaze with Balsamic 500g 50.0 g
KNORR Italian Glaze with Balsamic 500g
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Chickpeas, rinsed and drained 500.0 g
Coriander sprigs 20.0 g

Casual Dining

Australian

Main Meals

Cafe/Takeaway

Sandwiches & Wraps

Middle Eastern

Vegetables

Fresh is best, and we're using a medley of vegetables for crunch in this on-trend vegan sandwich that won't go soggy with a spread of HELLMANN'S Real Aioli.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
To Cook and Assemble
- Lightly toast the Turkish rolls.
- Combine HELLMANN'S Real Aioli with KNORR Italian Glaze with Balsamic.
- Spread the rolls with the balsamic aioli.
- Top with shredded red and Chinese cabbages, grated carrots, and chickpeas.
- Scatter over coriander sprigs. Serve.
Chef's Tip
- Spread some KNORR Thai Chilli Sauce on the buns as well, together with the HELLMANN'S Real Aioli.