Lunch · American
Smashed chickpea salad sandwich
A deli-style vegan sandwich: chickpeas smashed with tahini, lemon, celery and pickle on whole wheat bread.
- Serves
- 2
- Prep
- 10 min
- Total
- 10 min
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 sandwichs- 400 g canned chickpeas, drained
- 30 g tahini
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 60 g celery, finely diced
- 1 dill pickle, finely chopped
- 20 g red onion, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 slices whole wheat bread
- 40 g romaine lettuce, chopped
- 100 g tomato, sliced
Method
Mash the chickpeas in a bowl with a fork until mostly broken but still with some texture.
Stir in the tahini, lemon juice, mustard, celery, pickle, onion, salt and pepper.
Spread over two slices of bread, add lettuce and tomato and close with the other slices.
Cut in half to serve. The filling keeps 3 days in the fridge.