Sandwich with puréed chickpeas, capers and Cicioni

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  • 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.