Vegetarisches Sandwich

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• 300 g Kichererbsen (verzehrfertig)
• 1 Avocado
• 1 Glas efko Zuckermais PUR 370ml
• 4 EL Joghurt
• 1 Glas efko Schlemmer Gurken Chili 370ml
• Saft einer halben Zitrone
• 1 EL Senf
• Salz und Pfeffer
• Petersilie und Dill
• Olivenöl

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Kichererbsen und Zuckermais in ein Sieb geben, kurz überspülen und abtropfen lassen. Avocado und 4 efko Gurkerl in kleine Würfel schneiden. Petersilie und Dill fein hacken. Für das Dressing Joghurt, Olivenöl, Zitronensaft, Senf, Salz und Pfeffer gut verrühren. Alle Zutaten in eine Schüssel geben und gut mischen.

Vollkornbrotscheiben toasten, mit Salat belegen, zusammenklappen und genießen.

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