Eat More Plants Eat More Plants
Eat More Plants Eat More Plants
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  • 165 kcal
  • 13.5 g
  • 11.6 g
  • 6.6 g
  • 4.4 g

High Protein Sandwich Filling

A high-protein chickpea and smoked tofu filling for wraps, sandwiches or stuffed pittas.

Lunch
High Protein Sandwich Filling

Yield

8 servings

Prep time

10 min

Cook time

No cook

Diet

Plant-based

Method

Make the Filling

  1. Add the chickpeas to a large mixing bowl and mash until mostly broken down, leaving a few chunkier bits for texture.
  2. Stir through the soy yoghurt until well combined.
  3. Grate the smoked tofu and carrot, then add them to the bowl.
  4. Finely chop the cucumber, red onion, cherry tomatoes, olives and capers. Keep everything quite small so it mixes evenly and doesn’t poke through the wraps.
  5. Add the chopped vegetables, olives and capers to the bowl.
  6. Add the Dijon mustard, lemon juice, salt and pepper, then mix everything together really well.
  7. Taste and adjust the seasoning if needed.
  8. Use straight away, or chill in the fridge until needed.

If you find that the filling is a little dry, add a bit more soy yogurt.

Phe's notes

This makes enough to fill around 8 wraps, but I’d usually expect one serving to be closer to 2 wraps, depending on how hungry you are and what else you’re having with it.

The trick here is chopping everything really small. Big bits of cucumber, onion, olive or caper will absolutely try to break free through the wrap, because apparently lunch needs drama. Grating the smoked tofu and carrot also gives the best texture and helps everything mix through properly.

It keeps well in the fridge for 2–3 days, so it’s a useful one to make ahead for quick lunches.

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