Smashed Chickpea Salad
Serves 1 | 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Chickpeas
(May contain traces of: Gluten, Wheat)
1 unit(s)
Tomato
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Wheat, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites)
7 g
Dill
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Gluten, Wheat, Crustaceans, Fish, Milk, Sesame, Soy, Sulphites, Egg)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Red Onion
28 g
Sunflower Seeds
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
2 tsp
Sugar*
0.38 tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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!)
