Smashed chickpea sandwiches
Chickpeas smashed with tahini, lemon, celery, capers and dill into a creamy, tangy filling, piled onto grainy bread with tomato and lettuce. All vegan.
- Prep
- 10 min
- Cook
- No cooking
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Pat the chickpeas dry with paper towel, tip them into a bowl and smash with a potato masher or fork until most are broken but there's still some texture.
Add the tahini, lemon juice, mustard and 1 tablespoon of water and mix until creamy. Add a little more water if it's stiff.
Stir in the celery, spring onion, capers and dill, then season generously with salt and pepper. Taste: it should be punchy and tangy.
Toast the bread if you like. Pile the chickpea mixture onto 2 slices, top with tomato, a pinch of salt and lettuce, then sandwich with the remaining bread and cut in half.
Tips
- Pat the chickpeas dry first so the filling is creamy rather than watery.
- The filling keeps for 3 days in the fridge and is great in wraps or on crackers.
- Add a chopped pickle or a squeeze of sriracha if you like more bite.
