Smashed Chickpea Salad Sandwich
This lovely complex-tasting filling is easy and cheap to make, especially if you have most of the ingredients already. It’s also the nicest sandwich filling many of us at the Viva! office have ever had!
This is just one of the delicious recipes taken from our new Winter Recipe Guide.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Total time
10
Meal
- mains
- lunches
Servings
4
Kcal
371
Carbs
54 g
Protein
16 g
Fat
11 g
* Nutritional information per serving.
Ingredients
- 1 tin chickpeas, drained and rinsed (save the bean water – aquafaba – as an egg replacer in baking, mayonnaise etc)
- 4-5 finely chopped gherkins OR 2 large gherkins. Start small and add more to taste if you wish
- 4 spring onions, finely chopped
- 2-3 tbsp vegan mayonnaise thinned down with a tablespoon or two of unsweetened plant milk
- 1-2 tsp Dijon mustard, according to taste
- 1½ tsp cider vinegar (optional – this depends on the tartness of your mayo)
- Salt to taste
- 2-3 tbsp fresh chopped dill or parsley
- ⅛ tsp turmeric
- Lots of fresh black pepper
- Wholemeal bread of your choice (or gluten-free bread if required)
Optional extras – some or all of these
- Alfalfa or other small sprouts
- Grated carrot
- Dark green leaves, eg rocket or watercress
- Tomato, thinly sliced
- Avocado, mashed or sliced
Instructions
- Mash the chickpeas with a potato masher – the mixture should be mostly smashed up but keep some texture.
- Add the rest of the ingredients and mix well.
- Taste and adjust seasoning if necessary.
- Create your sandwich with the bread and other fillings of your choosing.
- The filling will last for 2-3 days in an airtight container in the fridge.
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