Smashed Chickpea Salad- TEST
with Pickled Shallot- Oeuf
- Moutarde
- Sulfites
- Blé
- Orge
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Soya
- Sulfites
- Blé
- Oeuf
- Noix
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.
Ingrédients
1 pièce(s)
Pois chiches
1 pièce(s)
Tomate
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
7 g
Aneth
1 cs
Moutarde à l’ancienne
(Contient: Moutarde Peut contenir : Crustacés, Poisson, Gluten, Lait, Sésame, Soya, Sulfites, Blé, Oeuf)
28 g
Graines de tournesol
2 cs
Vinaigre de vin rouge
(Contient: Sulfites)
2 pièce(s)
Pain à sandwich
(Contient: Blé, Orge Peut contenir : Sésame, Soya, Noix)
1 pièce(s)
Échalote
28 g
Jeunes épinards
Pas inclus dans votre livraison
2 cc
Sucre*
0.31 cc
Poivre*
0.38 cc
Sel*
Ustensiles
Instructions
- 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.
- 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.
- 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.
- 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!)
