200gor a (400g, 14oz), chickpea tin drained and rinsed
1red bell pepper deseeded and finely chopped
1large avocadopeeled, de-stoned and finely cubed
2spring onionsscallions, finely chopped
For the sandwich:
4slicesof breador 8 if you want to make a closed sandwich
Instructions
First make the baharat sauce:
Mix all the ingredients together except the cumin seeds.
Heat a frying pan on medium heat and add in the cumin seeds and toast them until fragrant.
Add in the baharat mix and stir for approximately 1 min and then remove from the heat and let cool. Try not to have a foodgasm at this moment as this smells soooooooo good.
Make the sandwich filling:
Now combine all the ingredients for the filling together and pour over the baharat sauce and mix till everything is coated in the sauce.
Chill for a few hours so that the flavours really meld together.
Make the sandwiches:
Layer the sandwiches starting with a slice of bread, then the filling, and the second slice of bread if using.