Plant-packed Protein Sandwich

PREP 10 MIN
•
COOK NONE

Getting enough protein at lunch doesn’t require bringing an entire grill to the gym or office. We’ve made it potent and portable by sticking it between two slices of bread.

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

4 thin slices (40g ea) wholegrain bread (or gluten free)

1⁄2 cup baby spinach leaves

1 carrot (medium) grated

2 red cabbage leaves thinly sliced

Protein Filling

1 tin of chickpeas (400g tin) drained & rinsed

4 tbs nutritional yeast

2 tbs lemon juice

salt & pepper, to taste

Methodbased on 1 serving
1

Combine all protein filling ingredients together in a small bowl, mashing lightly.

2

Assemble sandwich by spreading filling onto one side of bread, top with spinach, carrot and cabbage. Place second piece of bread on top and cut in half.

Nutritional Informationper serving

Energy (kJ)

1529 kJ / 365 cals

Protein

18.2 g

Fat

6.3 g

Sat. Fat

0.8 g

Carbs

49.8 g

Sugar

5.3 g

Fiber

13.6 g

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