To make the spread:
Toast cumin, coriander, and fennel seeds in a small skillet over low heat, shaking the pan frequently. As soon as they release their aroma, after a few minutes, turn them onto a plate to cool.
In a blender or food processor: Coarsely chop the garlic, 1/2 tsp salt, the cayenne, oil, and cilantro with 1/4 cup water. Add the spices and chickpeas and puree until smooth.
Toast the bread or leave it fresh. Combine the jalapeno, 1 tbs cilantro, and 1 tbs lime juice. Spread a moderate layer of chickpea spread on two slices of the bread, cover with the cucumber slices and spoon the sauce over all. Top with the remaining bread.
There will be plenty of leftover spread which makes 1 1/4 cup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 89 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 359.2mg||12 %|
|Potassium 859.8mg||23 %|
|Total Carbohydrate 81.1g||24 %|
|Dietary Fiber 15.4g||62 %|
|Sugars, other 65.7g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 479
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