Carrot & pecan muffins
Based on the flavours of carrot cake, these have a surprise ingredient - cannellini beans! They add a lovely texture and help provide 1 of your 5 a day
Keep it green sandwich
makes 1
Easy
Prep:
no cook
Curly kale, avocado and a smattering of chickpeas make this a filling vegan option to perk up your lunchbox
Skip to ingredients
- 25g curly kale
- ½ tbsp sesame oil
- ½ tbsp tamari
- 1 small avocado
- juice 1 small lime
- 40g drained chickpeas
- 2 slices rye bread
- ½ tsp paprika
Nutrition: per serving
- kcal443
- fat27g
- saturates5g
- carbs32g
- sugars2g
- fibre10g
- protein11g
- salt1.8g
Method
step 1
Massage the curly kale in the sesame oil and tamari for a few mins until softened, then set aside. Smash the avocado with a fork in a bowl with the lime juice, chickpeas and some seasoning. Spread across 1 slice of rye, lay the kale on top and sprinkle with the paprika. Top with another slice of rye and halve.
