Finger sandwiches are a classic component of afternoon tea, and these ones bring plenty of herby flavour to the party. Chickpeas are lightly smashed and dressed in fresh, bright flavours of cilantro, mint, tangy yogurt, earthy turmeric, and spicy paprika, before being sandwiched with pumpkin seeds and sunflower sprouts. Don’t be fooled by their small size—these sandwiches pack a hearty boost of fibre and protein and a whopping amount of iron too.
Keep it fresh
You can make the tea sandwiches a few hours before you’ll serve them. To prevent drying out, keep them uncut until you need them. Place in glass container, lay a damp paper towel over sandwiches, and cover tightly. Keep them in the fridge until you’re ready, and slice just before serving.
