Smashed Chickpea Salad Sandwich

smashed chickpea mayo 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.

Easy recipeEasy Gluten free Wheat free Kid recipe
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Preparation time

10 min

Cook time

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

  1. Mash the chickpeas with a potato masher – the mixture should be mostly smashed up but keep some texture.
  2. Add the rest of the ingredients and mix well.
  3. Taste and adjust seasoning if necessary.
  4. Create your sandwich with the bread and other fillings of your choosing.
  5. The filling will last for 2-3 days in an airtight container in the fridge.

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