Smashed chickpea and caper sandwiches
A chickpea take on a creamy sandwich filling, with mayonnaise, mustard, capers, gherkins and dill for sharpness. Ready in 15 minutes, no cooking, and good in a lunchbox.
- Time
- 15 min
- Serves
- 2
- Also
- Ready in 15 minutes
Method
- Drain and rinse the chickpeas and tip them into a bowl. Mash roughly with a fork, leaving plenty of texture.
- Stir in the vegan mayonnaise, the dijon mustard and the juice of half the lemon.
- Chop the celery sticks, gherkins and dill finely, and roughly chop the capers if they are large. Stir everything into the chickpeas.
- Taste, then add salt, black pepper and more lemon juice until it tastes bright.
- Cut 4 slices from the sourdough and toast them. Pull apart the little gem lettuce leaves.
- Lay the lettuce on 2 slices of toast, pile on the chickpea mixture and top with the other slices. Cut in half and serve.
Tip Mash the chickpeas by hand, not in a processor, so some stay whole. The filling keeps for a day in the fridge, but add the lettuce just before eating.
Per portion
| Energy | 556 kcal |
| Protein | 19 g |
| Carbohydrate | 70 g |
| of which sugars | 6 g |
| Fat | 20 g |
| of which saturates | 2 g |
| Fibre | 11 g |
| Salt | 2.58 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas1 tin
- vegan mayonnaise3 tbsp
- capers1 tbsp
- celery stick2
- gherkins40 g
- dill½ bunch
- lemon1
- little gem lettuce1
- sourdough loaf½
- dijon mustard1 tbsp
