Crunchy chickpea sandwich


4 x wholemeal rolls or thins, halved

1 x stick celery, trimmed

½ x red pepper, deseeded

1 x spring onion, trimmed

50g sultanas

100g canned chickpeas, drained

4 x 15ml spoons reduced fat soft cheese

1 x 5ml spoon mild curry powder

Handful lettuce leaves, washed


Small mixing bowl, fork, chopping board, vegetable knife, kitchen scissors, 2 mixing spoons, table knife, 1 large plate.


  1. Place the chickpeas in the bowl and crush with the fork.
  2. Slice the celery.
  3. Snip the pepper into small pieces.
  4. Snip the spring onion into small pieces.
  5. Mix all the ingredients (except the lettuce and bread) together, thoroughly.
  6. Open a roll or thin and spoon a quarter of the mixture onto one half.
  7. Place a few lettuce leaves on top of the mixture.
  8. Close the sandwich and put it on the plate.
  9. Repeat with the other 3 rolls or thins.
  10. Serve.

Top tips:

  • Try other ingredients in the sandwich filling such as sweetcorn, grated carrot, chopped apple or pineapple.
  • Try different types of bread.
  • Serve with a salad garnish.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Mix, Stir & Combine

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