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Smashed Chickpea Salad Sandwiches

with Pickled Shallot
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
720 kcal
Protein
: 
21g protein
Total
: 
15 minutes
Difficulty
: 
Medium
Allergens:
  • Egg
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Gluten
  • Milk
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Chickpeas

1 unit(s)

Tomato

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

7 g

Dill

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Crustaceans, Fish, Gluten, Milk, Sesame, Soy, Sulphites, Wheat, Egg)

28 g

Sunflower Seeds

2 tbsp

Red Wine Vinegar

(Contains: Sulphites)

2 unit(s)

Sandwich Bun

(Contains: Wheat, Barley May be present: Sesame, Soy, Tree nuts)

1 unit(s)

Shallot

28 g

Baby Spinach

Not included in your delivery

2 tsp

Sugar*

0.31 tsp

Pepper*

0.38 tsp

Salt*

Calories720 kcal
Fat35 g
Saturated Fat3 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber13 g
Protein21 g
Cholesterol25 mg
Sodium1560 mg
Trans Fat0.1 g
Potassium2150 mg
Calcium225 mg
Iron13 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.
•Strainer
•Medium Bowl
•Measuring Spoons
•Large Bowl

Cooking Steps

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, halve, then cut shallot into 1/4-inch slices.
2
  • Add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 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 shallot, then stir to combine. Place in the fridge to cool.
3
  • Add chickpeas, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 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 (2 tbsp) chopped dill, 2 tsp (4 tsp) onion pickling liquid, mustard and sunflower seeds, then stir until combined.
4
  • Halve buns. Place in the toaster and toast until golden-brown.
  • Spoon smashed chickpea mixture onto bottom buns, then stack with tomato slices, spinach and pickled shallot. Close with top buns. (TIP: Any remaining chickpea mixture can be saved and used for a future lunch!)

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