Smashed Chickpea Salad on Crusty Ciabatta
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Smashed Chickpea Salad on Crusty Ciabatta

Smashed Chickpea Salad on Crusty Ciabatta

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.

Allergènes:
Moutarde
•Oeuf
•Blé
•Orge
•Sulfites

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.

Durée de préparation15 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

1 pièce(s)

Pois chiches

1 pièce(s)

Tomate

4 cs

Mayonnaise

(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)

7 g

Aneth

1 cs

Moutarde à l’ancienne

(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)

1 pièce(s)

Pain ciabatta

(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)

1 pièce(s)

Oignon rouge

28 g

Graines de tournesol

2 cs

Vinaigre de vin rouge

(Contient Sulfites)

Pas inclus dans votre livraison

2 cc

Sucre*

0.31 cc

Poivre*

0.38 cc

Sel*

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Informations nutritionnelles

Énergie (kcal)590 kcal
Graisses32 g
dont saturés3.5 g
Glucides59 g
dont sucres8 g
Fibres12 g
Protéines14 g
Cholestérol25 mg
Sel1280 mg
Gras Trans0.1 g
Potassium1150 mg
Calcium125 mg
Fer5 mg

Ustensiles

•Passoire
•Bol à mélanger, moyen
•Cuillères à mesurer
•Grand bol
•Presse-purée

Instructions

Prep and pickle onions
1
  • 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
2
  • 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
3
  • 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!)