Finger sandwiches are a classic component of afternoon tea, and these ones bring plenty of herby flavor to the party. Chickpeas are lightly smashed and dressed in fresh, bright flavours of cilantro, mint, tangy yogurt, earthy turmeric, and spicy paprika, before being sandwiched with pumpkin seeds and sunflower sprouts. Don’t be fooled by their small size—these sandwiches pack a hearty boost of fiber and protein and a whopping amount of iron too.
Keep it fresh
You can make the tea sandwiches a few hours before you’ll serve them. To prevent drying out, keep them uncut until you need them. Place in glass container, lay a damp paper towel over sandwiches, and cover tightly. Keep them in the fridge until you’re ready, and slice just before serving.
This article originally appeared on alive.com as “Herby Chickpea Smash Tea Sandwiches“.
- 14 oz can chickpeas drained and rinsed
- 1 Tbsp capers
- 1/4 cup green onions
- 1/2 cup fresh cilantro
- 1/4 cup Fresh mint
- 1/4 cup Greek yogurt
- 1 tsp Dijon mustard
- 1 Tbsp tahini
- 1/4 tsp turmeric
- 1/4 tsp spicy smoked paprika
- 1/8 tsp salt optional
- 1/4 cup Pumpkin seeds divided
- 1 cup sunflower sprouts divided
- 8 slices of spelt bread or other hearty ancient grain bread
- With potato masher, in medium-sized bowl, mash chickpeas. Finely chop capers and add to bowl along with green onions, cilantro, and mint.
- In separate bowl, combine yogurt, Dijon mustard, tahini, turmeric, and paprika to make dressing. Pour over chickpea mixture and stir well. Taste for seasoning and add salt, if required.
- To assemble sandwiches, lay out 2 pieces of bread and cover each with a thin layer of chickpea mixture. Sprinkle about 1 Tbsp pumpkin seeds on 1 slice of bread and top with about 1/4 cup sunflower sprouts. Sandwich the 2 pieces of bread together, pressing down lightly. Repeat with remaining bread to make 4 sandwiches. Cut each lengthwise into 1 inch tea sandwiches.
Per serving: 102 calories; 4 g protein; 6 g total fat (1 g sat. fat); 15 g total carbohydrates (2 g sugars, 3 g fiber); 211 mg sodium
