lunch · American
Smashed Chickpea & Cucumber Sandwich
A crunchy soy-free sandwich with lemony chickpeas, cucumber, and herbs.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 15 oz chickpea, drained and rinsed
- 1 cup cucumber, finely diced
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp dill, chopped
- 8 slices whole-grain bread
- ¼ tsp salt
Equipment
Mixing bowl
How to make it
- 1
Mash the chickpeas with the lemon juice, olive oil, dill, and salt until chunky.
- 2
Fold in the cucumber. Divide the mixture among four bread slices and close with the remaining bread.
Storage & leftovers
Refrigerate the filling for up to 3 days; assemble just before eating.
Serve cold or at room temperature.
Dietary & allergen notes
Suitable for: vegan, vegetarian, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.