Sourdough Sandwich Bread with Chickpea Salad

Let the bread cool before slicing.

Slice the bread into 1/2 inch slices.

Put avocado and chickpea salad in the sandwich.

Ingredients

Bread Ingredients

• 200g sourdough starter

• 290g all-purpose flour

• 156g soy milk

• 2 tsp salt

• 2 tbsp sugar

• 4 tbsp margarine

Chickpea Salad Ingredients

• 2 tbsp olive oil

• 1/3 small onion, finely diced

• 1 15oz can chickpeas

• 1/3 cup mayo

• 1-2 carrots, finely diced

• 1 red bell pepper, finely diced

• 1/2 tsp garlic powder

• 1 crushed nori sheet

• Salt and pepper

• Avocado, sliced

Instructions

Bread Instructions

1. Combine and knead all ingredients to make a soft, smooth dough.

2. Cover and let rise for 8 hours.

3. Shape the dough into a log and place it in a lightly greased loaf pan.

4. Cover and let rise for 8 hours or overnight.

5. Preheat the oven to 350 F. Uncover the pan and bake the bread for 35-40 minutes. If the top browns too quickly, cover it with foil.

6. Let cool before slicing.

Chickpea Salad Instructions

1. Heat the oil in a small pan. Add the onion and cook until translucent. Skip this step if you prefer raw onions.

2. Mash the chickpeas in a medium bowl. Keep a little bit of texture, mashing approximately 3/4 of them.

3. Add the onions and the rest of the ingredients except the avocado and mix to combine.

Sandwich Assembly

1. Place avocado slices on one slice of bread.

2. Put a generous heap of chickpea salad on top.

3. Cover with another slice of bread and serve.