Description
A delicious and protein-packed vegan sandwich filling that comes together in minutes. This smashed chickpea mixture is creamy, tangy, and full of texture – perfect for a quick lunch or light dinner.
Ingredients
- 2 cans (15 oz / 400g each) chickpeas, drained and rinsed (or 3 cups home-cooked)
- 3 tablespoons / 8g dill, finely chopped
- 1 small shallot, finely diced (sub half red onion or 2 scallions (aka spring onions))
- ½ cup / 67g pickled cucumbers (aka gherkins), finely diced
- 3 tablespoons / 30g capers, drained and chopped
- ⅓ cup / 80g vegan mayonnaise
- 1½ tablespoons lemon juice (fresh is best)
- ½ teaspoon salt*
- Black pepper, to taste
- 8 slices of bread of choice (for serving)
- Optional toppings: lettuce, tomato, cucumber, avocado
Instructions
- In a large bowl, roughly mash the chickpeas (2 cans worth) with a fork, potato masher, or your hands until about half the chickpeas are mashed.
- Fold in the prepared dill (3 tablespoons), shallot (1 small), pickled cucumbers (½ cup), and capers (3 tablespoons) until evenly distributed.
- Add the vegan mayonnaise (⅓ cup), lemon juice (1½ tablespoons), salt (½ teaspoon), and pepper to taste. Stir well to combine.
- Taste and adjust seasonings as needed.
- For the best flavor, let it sit in the fridge for a few hours. It can be stored in the fridge for up to 3 days in an airtight container.
- Serve as a sandwich with your favorite bread and toppings, or as suggested in the serving ideas section above.
Notes
Salt: The amount of salt used will vary depending on whether your chickpeas were in salt water, the type of mayonnaise you use, and your personal preference. Use the above as a guide only.
Texture: The mixture should be moist but not runny. You can add the mayonnaise gradually to reach the desired consistency.
Gluten-free option: This recipe is vegan and can be made gluten-free by using gluten-free bread
Meal prep: Prepare the filling in advance and assemble sandwiches just before eating to prevent soggy bread or serve the bread on the side.
