Egyptian-style Chola Sandwich

Ingredients

In this Egyptian adaptation of the Peruvian chola sandwich, we replace the traditional pork filling with spiced chickpeas. The original sandwich is typically served with salsa criolla, a Peruvian onion and lime salsa, but we substitute it with tangy pickles to align with Egyptian flavors. Additionally, we incorporate tahini sauce, a staple in Egyptian cuisine, to enhance the creaminess and nuttiness of the sandwich. We alse have the original recipe for Sanduíche de chola, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 tablespoons tahini 2 tablespoons tahini
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
• 4 pita breads 4 pita breads
• 4 lettuce leaves 4 lettuce leaves
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1/2 cup pickles, sliced 1/2 cup pickles, sliced
• Tahini sauce, for drizzling Tahini sauce, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash the cooked chickpeas using a fork or potato masher.
2. 2.
   Add tahini, minced garlic, lemon juice, cumin, coriander, paprika, salt, and pepper to the mashed chickpeas. Mix well to combine.
3. 3.
   Stir in the chopped parsley and mint.
4. 4.
   Warm the pita breads in a toaster or oven.
5. 5.
   Spread the chickpea mixture onto each pita bread.
6. 6.
   Top with lettuce, tomato slices, and pickles.
7. 7.
   Drizzle with tahini sauce.
8. 8.
   Fold the pita breads in half and serve.

Treat your ingredients with care...

• Chickpeas — If using canned chickpeas, make sure to drain and rinse them thoroughly before mashing.
• Tahini — Stir the tahini well before using to ensure a smooth consistency.
• Pita bread — Warm the pita breads just enough to make them pliable without toasting them too much.

Tips & Tricks

• For added crunch, you can lightly toast the pita breads before assembling the sandwich.
• Customize the sandwich by adding sliced cucumbers, roasted red peppers, or olives.
• If you prefer a spicier kick, sprinkle some chili flakes or drizzle hot sauce over the filling.
• Make a larger batch of the chickpea filling and use it as a spread for other sandwiches or as a dip for vegetables.
• Serve the sandwich with a side of Egyptian-style lentil soup for a complete meal.

Serving advice

Serve the Egyptian-style Chola Sandwich warm, either as a quick lunch or a light dinner. It pairs well with a side of fresh salad or crispy fries.

Presentation advice

To present the sandwich beautifully, cut it in half diagonally and arrange the halves on a plate. Garnish with a sprinkle of fresh herbs and a drizzle of tahini sauce for an appetizing touch.