1 multigrain roll with sesame seeds
20 g sliced CICIONI
1 handful curly endive and baby spinach
250 g cooked chickpeas and 15 ml cooking water
30 ml extra virgin olive oil
15 g salted capers, rinsed
15 ml lemon juice
Prepare the purée by blending the chickpeas with the oil, capers (set some whole ones aside to add later), lemon and cooking water.
Spread a thin layer of chickpea purée on the roll. Layer with the greens, CICIONI, more endive and a thick layer of chickpea purée.