Carrot & chickpea open sandwich recipe

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  • Yield: 1 Serving
  • Preparation Time: 10 Minutes


  • 1 medium carrot, grated
  • 20 g reduced-salt low-fat feta cheese, crumbled
  • 75 g tinned chickpeas, drained and rinsed
  • ¼ small red onion, thinly sliced
  • 2 teaspoons chopped fresh parsley
  • 2½ tablespoons low-fat plain yoghurt
  • Lemon juice, to taste
  • 1 slice wholemeal bread
  • 1 small handful baby spinach leaves
How to Make It
  1. Place the carrot, feta, chickpeas, onion, parsley, yoghurt and lemon juice in a medium bowl and toss gently to combine.
  2. To serve, place the bread on a serving plate and top with the spinach and the carrot and chickpea mixture.

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