The ultimate salad sandwich | Gourmet Traveller

Ingredients

• 200 gm small dried chickpeas, soaked overnight in cold water, drained
• Juice of 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 10 slices thick soft light rye bread
• 2 small radicchio, thinly sliced
• 1 beetroot (about 500gm), cut into julienne on a mandolin
• 1 small telegraph cucumber, seeds removed, cut into julienne on a mandolin
• 2 vine-ripened tomatoes, diced
• ½ Spanish onion, thinly sliced on a mandolin
• 4 radishes, cut into julienne
• 1 cup each flat-leaf parsley and mint, coarsely torn (loosely packed)
• Pickled carrot
• 3 carrots, cut into julienne on a mandolin
• 60 ml white wine vinegar (¼ cup)
• 1 small red chilli, seeds removed, thinly sliced
• 1½ tbsp caster sugar
• Tahini-yoghurt dressing
• 60 gm unhulled tahini (¼ cup)
• 60 gm good-quality mayonnaise (¼ cup)
• 60 gm Greek-style yoghurt (¼ cup)
• 60 ml lemon juice (¼ cup)