Salade de pois chiches écrasés
1 portion | avec pains ciabatta croustillants
Smashed chickpeas replace the tried and true egg version of this classic lunch option. Fresh dill, zippy mustard and a healthy dose of mayo create the perfect bite that will have 'is it lunchtime yet?' on your mind all morning.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
1 pièce(s)
Tomate
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Sulfites, Blé, Moutarde, Crustacés, Poisson, Lait, Sésame, Soya)
7 g
Aneth
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Blé, Crustacés, Oeuf, Poisson, Lait, Sésame, Soya, Sulfites)
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
1 pièce(s)
Oignon rouge
28 g
Graines de tournesol
2 cs
Vinaigre de vin rouge
(Peut contenir Soya, Sulfites, Blé, Oeuf, Poisson, Moutarde, Sésame)
Pas inclus dans votre livraison
2 cc
Sucre*
0.38 cc
Sel*
0.31 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Drain and rinse chickpeas, then pat dry with paper towels.
- Cut tomato into 1/4-inch rounds, then season with salt and pepper.
- Roughly chop dill.
- Peel, then cut half the onion into 1/4-inch slices. TIP: Use remaining onion for another recipe!
- Add vinegar, 2 tbsp water and 2 tsp sugar to a medium microwave-safe bowl. Season with salt, then stir to combine. Microwave in 15 sec increments, stirring between each, until sugar dissolves.
- Add onions, then stir to combine. Place in the fridge to cool.
- Add chickpeas, 1/4 tsp salt and 1/4 tsp pepper to a large bowl.
- Using a potato masher or the back of a fork, mash chickpeas until broken down.
- Add mayo, 1 tbsp chopped dill, 2 tsp onion pickling liquid, mustard and sunflower seeds, then stir until combined.
- Halve buns. Place in the toaster and toast until golden-brown.
- Spoon smashed chickpea mixture onto bottom buns, then stack with tomato slices and pickled onions. Close with top buns. (TIP: Any remaining chickpea mixture can be saved and used for a future lunch!)