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Smashed chickpea salad sandwich

Name: Smashed chickpea salad sandwich
Total time: 15 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 2 cans (about 3 cups) drained chickpeas, boiled; 2 tbsp tahini; Lemon juice, juice of 1 lemon; 2 tsp prepared mustard; 1 stick finely diced celery; 1/4 red onion finely chopped onion; a small handful chopped dill leaves; 1/2 sheet crumbled, optional nori sheets; Salt, to taste; Black pepper, plenty; 8 slices wholemeal bread whole wheat bread (wholemeal bread); 4 leaves lettuce; 1 sliced tomato

The tuna salad sandwich, chickpea edition. Creamy, crunchy, lemony, and zero cooking.

15 minTime

21 gProtein each

mildSpice

Tuna salad's plant twin2 chapters · 1 min read

Make it your way

Grandma's waySmashed chickpeas, lemon, dill, crunch. The vegan deli classic.

The original

407kcalsame

21 gproteinsame

15 gfibresame

15minutessame

The original chickpea salad sandwich.

Per serving, worked out from the ingredient table.

Ingredients

Chickpeas, boiled2 cans (about 3 cups), drained

Tahini2 tbsp

Lemon juicejuice of 1 lemon

Prepared mustard2 tsp

Celery1 stick, finely diced

Onion¼ red onion, finely chopped

Dill leavesa small handful, chopped

Nori sheets½ sheet, crumbled, optional

Saltto taste

Black pepperplenty

Whole wheat bread (wholemeal bread)8 slices wholemeal bread

Lettuce4 leaves

Tomato1, sliced

Method

3 steps

1Mash the chickpeas with a fork or potato masher, leaving some half whole.
2Stir in the tahini, lemon, mustard, celery, onion, dill, nori, salt and pepper.
3Taste and adjust lemon and salt. Pile onto bread with lettuce and tomato.

Serve it like this

Cut sandwiches in halves, wrap tightly in paper for a lunchbox, or serve open faced with cucumber and crisps.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Smashed chickpea salad sandwich

Make it your way

Ingredients

Method

Make it a meal