Chickpea-Spinach Sandwich and Cutlets
  • Chickpeas, canned- 1 can
  • Scallions, chopped- ¼ cup
  • Spinach, fresh, rinsed- 1 cup
  • Cumin powder- 1 tsp
  • Chili powder- ¾ tsp
  • Bread crumbs- ¼ cup
  • Ground pepper- ¼ tsp
  • Salt- to taste
  • Yogurt, fat-free, thick- 2 tbsp
  1. Rinse the canned chickpeas under running water.
  2. Place the chickpeas, scallions, cumin powder, chili powder, ground pepper and salt in a blender or food processor and coarsely ground it.
  3. Transfer the ground mixture into a bowl.
  4. Also, coarsely ground fresh spinach leaves separately.
  5. Combine the ground chickpeas with the coarsely ground spinach.
  6. Add the bread crumbs and yogurt to the mixture and combine well.
  7. Taste it and adjust the spice and salt according to your needs.
  8. Make medium sized patties out of the ground mixture.
  9. Heat a non-stick pan over medium heat, spray the pan with olive oil cooking spray.
  10. Place the patties on the pan and cook both sides until it's browned.
  11. If the patties are too moist, add more of the bread crumbs to make it less moist.
Building the sandwich
  1. Toast the sandwich breads. I used Deli swirl rye and pump breads.
  2. Smear the breads with mayonnaise. I smeared with mashed potatoes.
  3. Place the chickpea and spinach cutlet between the breads, also place few spinach leaves on the bread and close the breads.
  4. Next, open up your mouth and have a huge bite of this healthy sandwich.
Don't make the chickpea-spinach mixture too moist, add more of the bread crumbs if it's moist.
You could substitute an egg for yogurt.
Enjoy the cutlets with tomato ketchup.
Recipe by Cooking with Thas at