Lunch
Smashed Chickpea Salad Sandwiches
Mashed chickpeas with yogurt, celery and lemon, like a tuna salad without the tuna. Ready in 15 minutes.
⏱ 15 min (15 min prep)
🍽 Serves 4 · 1 sandwich
quicklunchboxbudgetmake ahead
vegetarian
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Filling
- 2 can Chickpeas (canned), drained and rinsed
- ⅓ cup Plain Greek yogurt
- 2 tbsp Mayonnaise
- 1 tbsp Lemon juice (bottled)
- 1 tsp Dijon-style mustard
- 2 stalk Celery, finely diced
- ¼ Red onion, finely diced
- 2 tbsp Fresh dill, chopped (or 1 teaspoon dried)
- ¼ tsp Table salt
- ¼ tsp Ground black pepper
Sandwiches
- 8 slice Sandwich bread, whole wheat
- 4 leaf Green leaf lettuce
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium bowl, potato masher or fork.
- Mash the chickpeas in a bowl until mostly broken but still chunky.
- Stir in the yogurt, mayonnaise, lemon juice, mustard, celery, onion, dill, salt and pepper.
- Spread on 4 slices of bread, add lettuce and top with the other slices.
Make aheadThe filling keeps 4 days in the fridge. Pack it apart from the bread so it does not get soggy.
↺ LeftoversScoop the filling onto crackers or into a pita.
🧒 With kidsMash it smoother for small kids and serve in a soft wrap.
Dairy-free swapUse all mayonnaise instead of the yogurt.
Gluten-free swapUse gluten-free bread or lettuce cups.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.