Mashed Chickpea Salad Sandwich
Hands down the most underrated way of using chickpeas—mixed with fresh veggies and a beautiful pink sauce, then spread on toasted rustic bread for a filling and delicious meal!
Ingredients
Filling:
- 250 grams of chickpeas mashed
- 1 onion minced
- 1/2 cucumber chopped
- 10 cherry tomatoes chopped
- 8 olives pitted and sliced
- Dill or Parsley chopped
Sauce:
- 75 ml of sunflower oil
- 50 ml of soy drink
- 1/2 garlic clove
- 1 tsp of Dijon mustard
- 1 tsp of lemon juice
- 4 tbsp of ketchup
- Paprika black pepper, and salt to taste
Others:
- Arugula
- Bread
Instructions
- In a large bowl, mash the chickpeas with a fork until they are mostly broken down, but still have some texture. You can leave a few whole chickpeas for added texture if desired.
- Chop the vegetables finely and add them to the bowl with the mashed chickpeas. Mix everything together until the vegetables are evenly distributed throughout the chickpea mixture.
- In a tall cup, combine the sunflower oil, soy drink, minced garlic, Dijon mustard, and lemon juice. Use a hand blender to blend the ingredients together until they are smooth and well combined. This mixture will serve as the base for your sauce.
- Now incorporate the ketchup, paprika, black pepper, and salt into the mixture. Stir thoroughly until all ingredients are fully combined, resulting in a beautiful, creamy, and pink sauce.
- Pour the sauce into the bowl with the chickpea mixture. Use a spatula or spoon to gently fold the sauce into the chickpeas until they are evenly coated.
- Taste the chickpea filling and adjust the seasoning to your liking by adding more salt, pepper, or other preferred seasonings. Finish by adding fresh dill or parsley and giving the mixture a final stir.
- As for serving suggestions, here's what I did: I toasted two slices of rustic sourdough bread and generously filled them with the chickpea mixture topped with arugula. However, feel free to get creative—use it as a wrap filling, or simply enjoy it on its own.