Ingredients:

  • 2 thick slices sourdough or sprouted grain bread (80g)
  • 2 tbsp whipped feta or roasted red pepper hummus (30g)
  • 1/4 cup chickpeas, coarsely mashed with lemon (60g)
  • 1/2 small avocado, thinly sliced (60g)
  • 5 thin rounds Persian cucumber (30g)
  • 1/4 cup carrots, ribboned with a peeler (25g)
  • 1/2 cup alfalfa sprouts or microgreens (15g)
  • 4 pickled red onion rings (15g)
  • 1 pinch flaky sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Lay bread slices flat and apply a generous, edge-to-edge layer of whipped feta or hummus to both slices to create a hydrophobic moisture barrier.
  2. Spread the seasoned chickpea mash onto the bottom slice, pressing firmly. Layer the sliced avocado over the chickpeas using a shingling method for even distribution.
  3. Nest the vegetables by layering the cucumber rounds, carrot ribbons, and sprouts. Top with pickled red onions and season with flaky sea salt and black pepper before closing the sandwich.