Smashed Chickpea Salad
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Smashed Chickpea Salad

Smashed Chickpea Salad

with Crusty Ciabatta

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time10 minutes


/ serving 2 people

1 unit(s)


1 unit(s)


4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

7 g


1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

1 unit(s)

Red Onion

28 g

Sunflower Seeds

2 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

Not included in your delivery

2 tsp


0.31 tsp


0.38 tsp



Nutrition Values

Calories620 kcal
Fat33 g
Saturated Fat4 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber14 g
Protein16 g
Cholesterol25 mg
Sodium1290 mg
Trans Fat0.1 g
Potassium1100 mg
Calcium125 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Measuring Spoons
Large Bowl
Potato Masher


Prep and pickle onions
  • 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.
Make chickpea salad
  • 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.
Finish and serve
  • 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!)