Smashed Chickpea Salad Sandwich
Quick · 15 min · Serves 2 · American
Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free
Chickpeas mashed with vegan mayo, celery, pickles, dill and lemon, piled onto sourdough with crisp lettuce.
Ingredients
For 2 servings
Chickpea salad
- 0.75 can chickpea, drained
- 1 celery, finely diced (about ⅓ cup)
- 2.5 tbsp bread and butter pickle, diced
- 1 sprig dill, finely chopped (about ¾ tsp)
- 0.25 lemon, juiced (about 1½ tsp)
- 1.5 tbsp vegan mayonnaise
- 1 pinch garlic powder
- 0.25 tsp salt, sea salt, to taste
- 1 pinch black pepper, freshly ground, to taste
To serve
- 4 slice sourdough bread, or any bread you like
- 4 lettuce, leaves, washed and dried
Steps
Chickpea salad
- Tip the drained chickpeas into a large bowl and mash them thoroughly with a potato masher or the bottom of a jar, until only a few chunks are left for texture.
- Add the celery, pickles and dill.
- Add the lemon juice, vegan mayonnaise and garlic powder, stir well, and season with salt and pepper. Taste: the lemon is what makes it lively, so add a little more if it tastes flat.
To serve
- Pile onto the bread with the lettuce, plus tomato, avocado or red onion if you like. Leftover filling keeps in an airtight container in the fridge for 3 to 4 days, which makes it good for packed lunches.