Smashed Chickpeas & Grilled Vegetable Sandwich

Dietician Amit Shah


  • 1 Zucchini – Sliced Vertically
  • 1 Red Bell Pepper – Sliced Vertically
  • ½ Tomato – Sliced
  • Olives – 8-10
  • ½ Cup Tofu/Paneer – Scrambled
  • Smashed Chickpeas – 3/4th Cup
  • 2 Slices of Protein Bread/Multigrain Bread

Smashed Chickpeas

  • 3/4th Cup Cooked Chickpeas
  • 1 Garlic Clove – Chopped fine or Minced
  • ½ Tsp Cumin Powder
  • ½ Oregano
  • 1 Tbsp Lemon Juice
  • 1/4th Red Chilli/Smoked Paprika
  • 1/4th Red Chilli/Smoked Paprika


  • Heat 1 tbsp olive in a heavy skillet – sauté the garlic until tender. Add the cooked chickpeas and all the spices.
  • Sauté for 3-5 Mins until the chickpeas are well coated with spices -Add Lemon juice and get off flame.
  • Transfer the chickpeas to a bowl and add the scrambled tofu/paneer -Smash the mixture using a masher leaving a few pieces whole.
  • Coat the Zucchini and Bell Pepper with olive oil – Either Roast it on a grill/Oven or Heat them over flame on an iron griddle until the grill marks appear.
  • To build the sandwich, Grill or toast the bread and lightly apply olive oil on one side – Layer the zucchini and Red Bell Pepper – Top it with the smashed chickpeas and garnish with olives.
  • Serve it as an Open Face Sandwich or cover it with the bread and grill.