Mimi's Vegan Kitchen: Lentils & Chickpeas Sandwich

A few years back, I went on a trip to Rashid for some research. Knowing that I was travelling with boys, ones who eat quite a bit, I knew I had to make sandwiches... lots of sandwiches... and filling ones too. I had an amazing recipe for a lentils & chickpeas sandwich so I made that and it was a total hit! The boys loved it!

Since then I’ve lost the recipe but never forgot how well lentils and chickpeas go well together in a sandwich. So, I started making them with any vegetables I have on hand and well, it’s never a miss, no matter what I use with them. Top tip: prepare a big batch or chickpeas and lentils. Store them separately. Prepare a cup or a bit more of the sauce and store it in a jar in the fridge. Whenever you’re hungry, mash them together, add the sauce and add any veggies you have on hand! And while the sauerkraut is optional, I highly recommend adding it in. It’s just some extra probiotics and you’ll barely taste it.

Serves 2

Prep time: 10 minutes


  • 3/4 cup of rinsed chickpeas

  • ¾ cup of cooked yellow/red lentils

  • 1 medium sized carrots

  • 1 small red onion

  • 1 tbsp of sauerkraut or ½ cup fresh chopped purple cabbage (optional)

  • a handful of chopped lettuce

  • 2-4 slices of bread

For the Sauce

  • ½ a cup of cashews (soak for an hour)

  • 2/3 cup of filtered water

  • 1 lime/lemon

  • 1 clove of garlic

  • a pinch of cumin

  • Salt and pepper to taste


Step 1: In a bowl, mash some chickpeas and once they’re mashed, add in the lentils.

Step 2: Blend all the sauce ingredients until smooth and then add them to the chickpeas and lentils mixture and stir in until everything is coated with the sauce.

Steps 3: Wash, peel and grate the carrots. Chop the onion to small cubes. Add the carrots, onions, sauerkraut or cabbage and lettuce to the lentils and chickpeas mixture.

Step 4: Slice your bread and fill in your slices with the lentils and chickpeas mixture and voila! a delicious sandwich is on the table!