The most tasteful vegetarian version of the traditional Danish open faced sandwiches. Here you go:
Pour chickpeas into a large bowl and mash them a bit with the back of a large soup spoon, so some of the chickpeas become mashed while others are still intact. It gives a nice texture to the salad.
Stir creme fraiche and mayonnaise in. Add curry and cumin and season with salt and pepper.
Cut bell pepper and celery into small pieces and add to the salad. Chop red onions and also add.
Slice the apple on a mandolin and toss it with lemon juice, so it does not turn brown and mix with coarsely chopped coriander.
Place the chickpea salad on 4 slices of rye bread and decorate with apple slaw on top.
Start rinsing the quinoa in cold water. Drain and boil the quinoa under a lid until all the vegetable broth is absorbed. Allow to cool completely.
Mash the avocados with a spoon and stir together with the chilled quinoa.
Add finely chopped chives and season with lemon juice, salt and pepper.
Cut the cabbage into slices and toss them with dijon mustard and olive oil.
Place the avocado quinoa dip on 4 half pieces of rye bread and place cabbage salad on top. Garnish with crumbled feta and halved almonds.