gluten-free sandwich of humus with red oil and carpaccio of vegetables and salmon.
Preparation time: 25 minutes.


    • Gluten
    • Soya
    • Milk
    • Dried fruit and nuts

    • Egg
    • Phenylketonurics (low protein level)

Ingredients for 2 persons:

  • 6 slices of gluten-free Sandwich bread Proceli
  • 100 g boiled chickpeas
  • 1 spoon of lemon juice
  • ½ spoon of cumin
  • 3 soupspoons of water
  • 1  spoon of paprika
  • 2 slices of smoked salmon
  • ½ cucumber
  • 1 carrot
  • Olive oil
  • Salt and black pepper


How to make paprika oil

Heat 50 ml of olive oil in a pan at a very low heat until the oil is hot. Remove from the heat and add the paprika. Leave to stand for 10 minutes.

How to make humus (prepare the humus while the oil is left to stand)

Place the boiled chickpeas, lemon juice, cumin, 2 soupspoons of oil, water and a pinch of salt in a hand blender cup. Blend well to yield a thick cream (if necessary, add a little more water to attain the desired texture).

How to make the carpaccio

Cut the carrot and the cucumber into very thin carpaccio-like slices. Place the carrot in a recipient suitable for microwaves. Cover and cook at full power for 20-30 seconds (or until the carrot is slightly soft).

To finish

Heat the gluten-free Sandwich bread slices in the microwave at full power for 15 seconds. Spread a slice of bread with humus and add a little oil of paprika. Cover it with another slice of bread and the place a layer of smoked salmon and some layers of carrot and cucumber on top. Season and finish with a final slice of pan. Do the same with the other sandwich and serve.

This post is also available in: Spanish