This post is in collaboration with Warburton’s
When Warburtons approached me to help spread the word about their new protein range, a rather stubborn idea struck me and wouldn’t go away. They wanted a recipe that would showcase their new Protein Bread that was packed with.. well.. protein. When I spoke to my friends a lot of them said things like “oh yeah, something like chicken and avocado might be nice” or “you should do something with smoked salmon”. Whilst the above are both delicious and protein heavy in a sandwich, I wanted to use this challenge to prove how protein-y a vegan sandwich filling can be.
As you know, I’m not even a little bit vegan. I’ve dipped my toe in the water several times, and always enjoyed it, but always emerged still an eater of just about everything. However, I get just as annoyed as real vegans do when other people attempt to claim that getting enough protein is impossible on a plant based diet. It’s irritating and incorrect. So here we are with a crunchy chickpea protein sandwich which. Is. Vegan.
Crunchy chickpeas in a sandwich are a healthier answer to crisp sandwiches (which just so happen to be one of my only reasons for living). You may recognise these chickpeas from that time last year that I eventually succumbed to the pumpkin spice trend and made pumpkin pie spiced chickpeas. I have a feeling I’ll be playing more with chickpeas this autumn, so keep your eye out for something similar (but no more pumpkin spice, promise) this year.
If you’re wondering what drives Warburtons to call this new range protein bread, I’ve got your back. Basically, the new range (rolls, thins, loaves and wraps) has its protein levels boosted by the addition of navy beans, chickpeas and pea fibre. Curious? Try it out with my sandwich recipe..
1 can chickpeas
1/4 tsp salt
1 tsp smoked paprika
1 tsp olive oil
2 slices Warburtons Protein Loaf
1 tbsp houmous
Salt, pepper, chilli flakes to taste
Sweet chilli sauce (optional)
- Heat the oven to Gas Mark 4/350F/180C. Drain and rinse chickpeas then pat dry with kitchen paper.
- In a bowl, mix the chickpeas with the salt, paprika and oil and toss to ensure they’re all coated. Spread evenly on a lined baking tray and bake for 1-1.5 hours, checking after 1.
- Once chickpeas are crunchy, toast two slices of bread. Slather one side with houmous and scatter over a handful of crunchy chickpeas, and coat the other with avocado – season if you wish. Add a little sweet chilli sauce if using then sandwich the two slices of toast together.
If you want more info on the Warburtons Protein Range you can check it out here.