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Smashed Chickpea Sandwich

A delicious protein packed filling for rolls and sandwiches. We like to lightly toast slices of gluten free bread before filling with lettuce and the smashed chickpea. You can also use this recipe as a salad served with additional leafy greens.

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Overview

 

Makes enough for 4-6 sandwiches

Preparation time: 15 minutes

 

What’s Good About It?

Chickpeas are packed with protein and fibre as well as plenty of B vitamins to keep the body energised.

Did You Know?

You could replace the mayo for light tahini instead. This recipe can also be used as a simple salad with leafy greens.

Ingredients

 

1 x can 400g chickpeas, drained

2tbsp mayonnaise (use vegan mayo if needed)

Pinch of onion powder

Pinch of garlic salt

Fresh dill, chopped

2 gherkins, chopped

2 spring onions, chopped

1 celery stalk, finely chopped

1tsp apple cider vinegar

Black pepper to taste

1/2 tsp Dijon mustard

 

Instructions

 

  1. Place all the ingredients in a food processor and pulse briefly to mix thoroughly – you want the chickpeas to be broken up but still chunky.
  2. Season to taste
  3. Spread between slices of gluten free bread or toast and top with salad leaves.
  4. This is also delicious served as a salad
  5. Store leftovers in the fridge for 1-2 days

 

Nutrition per serving 127kcal, Fat 7.3g, Carbs 9.4g, Protein 4.3g

As a sandwich with 2 slices of gluten free bread 242kcal, Fat 8.1g, Carbs 31.3g, Protein 8.7g

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