Ingredients:

  • 1 pound (450g) large prawns, peeled and deveined
  • 1 can (15 oz / 425g) chickpeas, rinsed and drained
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • 2 tablespoons (30g) fresh parsley, chopped
  • 4 large whole-grain or sourdough sandwich buns
  • 1 cup (150g) mixed salad greens
  • ½ cup (120g) Greek yogurt or tahini (for serving)

Instructions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add garlic and sauté until fragrant (about 30 seconds).
  3. Stir in prawns and sauté until they turn pink (about 3-4 minutes).
  4. Add chickpeas, cumin, smoked paprika, lemon zest, and juice. Cook for another 2-3 minutes until heated through.
  5. Season with salt and pepper, then stir in fresh parsley.
  6. While the filling cooks, lightly toast sandwich buns in another skillet or toaster.
  7. Place a layer of mixed salad greens on the bottom half of each toasted bun.
  8. Spoon the prawn and chickpea filling generously over the greens.
  9. Add a dollop of Greek yogurt or tahini on top, then close with the bun top.
  10. Serve immediately with your favorite sides.