

Vegetarian hummus sandwich
Crunchy fresh veg and tasty, creamy hummus in ciabatta —this delicious vegetarian sandwich is quick and easy to make and perfect for lunchboxes or on the go.
Preparation
Step 1

1 tin chickpeas (drained weight 240 g) – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 tbsp linseed oil – Freshly ground pepper – 1 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
Preheat the oven to 200°C. For the hummus, drain the chickpeas and purée half of them with 2 tbsp Kikkoman Yuzu Ponzu and 2 tbsp water. Place the remaining chickpeas in a small baking dish, mix with the linseed oil, a little pepper and 1 tbsp Kikkoman Teriyaki Sauce with Garlic, then roast in the preheated oven for approx. 15 minutes.
Step 2

1 small carrot – 1 small courgette – 1 red onion – 1 small red pepper – 1 small aubergine – 2 tbsp olive oil – 3 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – Freshly ground pepper
Prepare the vegetables and cut them into slices approx. 2 mm thick or chunks about 2 cm in size. Toss with the olive oil, 3 tbsp Kikkoman Teriyaki Sauce with Garlic and a little pepper. Spread on a grill tray and grill for approx. 15 minutes, depending on how soft you like them. Alternatively, cook on the hob in a griddle pan or in the oven using the grill function.
Step 3

2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tsp honey – 40 g rocket – 2 small ciabatta rolls or sandwich thins
To make the dressing, mix 2 tbsp Kikkoman Yuzu Ponzu with the honey. Wash and pat dry the rocket. Cut the rolls open and coat both sides with the hummus. Top the bottom halves with the rocket and grilled vegetables, drizzle with the dressing and place the top halves on top. Garnish with a few crispy chickpeas as desired and serve the rest on the side with any leftover veg.
Tip:
Try adding a layer of goat’s cheese for extra flavour.
Recipe-ID: 1540
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1 tin chickpeas (drained weight 240 g) – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 tbsp linseed oil – Freshly ground pepper – 1 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
Preheat the oven to 200°C. For the hummus, drain the chickpeas and purée half of them with 2 tbsp Kikkoman Yuzu Ponzu and 2 tbsp water. Place the remaining chickpeas in a small baking dish, mix with the linseed oil, a little pepper and 1 tbsp Kikkoman Teriyaki Sauce with Garlic, then roast in the preheated oven for approx. 15 minutes.

1 small carrot – 1 small courgette – 1 red onion – 1 small red pepper – 1 small aubergine – 2 tbsp olive oil – 3 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic – Freshly ground pepper
Prepare the vegetables and cut them into slices approx. 2 mm thick or chunks about 2 cm in size. Toss with the olive oil, 3 tbsp Kikkoman Teriyaki Sauce with Garlic and a little pepper. Spread on a grill tray and grill for approx. 15 minutes, depending on how soft you like them. Alternatively, cook on the hob in a griddle pan or in the oven using the grill function.

2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tsp honey – 40 g rocket – 2 small ciabatta rolls or sandwich thins
To make the dressing, mix 2 tbsp Kikkoman Yuzu Ponzu with the honey. Wash and pat dry the rocket. Cut the rolls open and coat both sides with the hummus. Top the bottom halves with the rocket and grilled vegetables, drizzle with the dressing and place the top halves on top. Garnish with a few crispy chickpeas as desired and serve the rest on the side with any leftover veg.
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