These rolls are so satisfying – and packed with all the good stuff!
Serves: 2
INGREDIENTS
1 avocado
400 grams chickpeas, drained and rinsed
2 boiled eggs, peeled, roughly chopped
1 tablespoon each extra virgin olive oil and lemon juice
1 teaspoon ground cumin
sea salt and ground pepper
⅔ cup hummus
1 cup rocket leaves
¾ cup microgreens or sprouts
2 bread rolls, halved
METHOD
Place the avocado flesh, chickpeas, eggs, oil, lemon juice and cumin in a bowl, mash together and season well. Divide the hummus between the bases and lids of the rolls. Top the bases with rocket, avocado mash, sprouts, and roll lids.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!