Ingredients

Instructions

Carrots

  1. Toss the matchstick carrots with the ginger, lemon juice, and salt (plus the maple syrup if using) in a medium bowl.
  2. Let them sit for 10 minutes to soften slightly.
  3. Press or squeeze the mixture lightly to remove excess liquid; this ensures the bread stays crisp during assembly.

Chickpea Spread

  1. Drain the chickpeas, reserving a small amount of the liquid (aquafaba).
  2. In a separate bowl, mash approximately half of the chickpeas with a fork, leaving the rest whole and chunky.
  3. Stir in the curry powder, nutritional yeast, grated garlic, salt, and pepper until well combined.
  4. Mix in the olive oil, lemon juice, and lemon zest.
  5. Add the reserved aquafaba one tablespoon at a time until the mixture is easily spreadable but still holds its shape.

Assemble the Sandwiches

  1. Toast the pepitas in a dry pan over medium heat for about 3 minutes until fragrant and lightly golden. Season with a pinch of salt while warm.
  2. Toast the bread slices until firm and golden brown.
  3. Divide the chickpea spread across four of the bottom slices of bread, pressing it into an even layer.
  4. Pile a generous amount of sprouts over the chickpeas; this acts as a structural moisture barrier for the bread.
  5. Add a thick layer of the drained ginger-lemon carrots.
  6. Top with the sliced or mashed avocado and a final pinch of salt and pepper.
  7. Sprinkle with the toasted pepitas if using, then close with the remaining bread slices. Press gently to set the layers before slicing diagonally.

Plating & Garnishing

Serve the sandwiches immediately while the bread is still warm and crunchy. Accompany with extra lemon wedges for those who prefer an even brighter, sharper finish. The vibrant colors of the orange carrots, green avocado, and yellow-hued chickpea spread make for a striking cross-section when sliced.