Cabbage & Chickpea Smash Sandwich

Instructions

1. Prepare the Cabbage

   3 min hands-on35 min waiting

   • Preheat oven to 200°C (400°F).
   • Slice cabbage into quarters and place on a baking tray.
   • Drizzle with olive oil and sprinkle with salt.
   • Cover with foil and roast for 20 minutes.
   • Remove foil and roast for an additional 15 minutes until tender and slightly charred.
   • Cool slightly and chop into rough chunks. Set aside.

2. Toast the Sunflower Seeds

   2 min hands-on2 min waiting

   • Toast sunflower seeds in a dry pan over medium heat, stirring frequently.
   • Set aside to cool.

3. Prepare the Romesco Sauce

   3 min hands-on

   • Combine yellow peppers, toasted sunflower seeds, lemon juice, vinegar, paprika, and olive oil in a blender.
   • Blend until smooth and adjust seasoning with salt. Set aside.

4. Prepare the Chickpea Mixture

   4 min hands-on

   • Drain chickpeas and transfer to a large bowl.
   • Pour most of the romesco sauce over chickpeas, reserving some for garnish.
   • Mash chickpeas partially, leaving some whole, and mix well.
   • Adjust seasoning with salt if needed.

5. Assemble the Sandwich

   2 min hands-on

   • Take two slices of bread.
   • Spread reserved romesco sauce on one slice.
   • Add a layer of mashed chickpea mixture.
   • Place roasted cabbage chunks on top.
   • Add roasted yellow peppers.
   • Top with the second slice of bread.

6. Serve and Enjoy

   1 min hands-on

   • Slice sandwich diagonally and serve immediately.
   • Cooking tips:
   • For a smoky depth, roast the yellow peppers before blending.
   • Lightly toast the bread for a softer texture.
   • Add fresh herbs like parsley or cilantro to the romesco sauce for a fresh flavor boost.
   • Sprinkle reserved sunflower seeds on the chickpea mixture for added crunch.