Smashed Chickpea Salad Sandwiches
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Smashed Chickpea Salad Sandwiches

with Pickled Shallot

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.

Allergens:
Egg
Mustard
Sulphites
Barley
Wheat

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
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Chickpeas

1 unit(s)

Tomato

4 tbsp

Mayonnaise

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

7 g

Dill

1 tbsp

Whole Grain Mustard

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

28 g

Sunflower Seeds

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 unit(s)

Sandwich Bun

(Contains Barley, Wheat)

1 unit(s)

Shallot

28 g

Baby Spinach

Not included in your delivery

2 tsp

Sugar*

0.31 tsp

Pepper*

0.38 tsp

Salt*

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Nutrition Values

Calories700 kcal
Fat33 g
Saturated Fat3.5 g
Carbohydrate82 g
Sugar8 g
Dietary Fiber13 g
Protein18 g
Cholesterol25 mg
Sodium1570 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium125 mg
Iron7 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.

Utensils

Strainer
Medium Bowl
Measuring Spoons
Large Bowl

Instructions

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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