Smashed Chickpea & Avocado Sandwich
Lemony smashed chickpeas folded with avocado, red onion, celery + dill — like a vegan tuna salad — on sourdough with greens.
15 minEasy~337 kcal / servingBright Plates
Contains glutenContains mustardveganvegetariandairy free
Nutrition
337 kcal
Calories
26 g
Protein
28 g
Carbs
13 g
Fat
Estimated, per serving
Good to know
Contains glutenContains mustardveganvegetariandairy free
Ingredients · per serving
- ½ lemon Lemon
- small handful Fresh parsley
- 1 avocado Avocado
- ½ tomato Tomato
- 30 g Celery
- to taste Black pepper
- small handful Fresh dill
- 1 tbsp Olive oil
- 2 slices Sourdough bread
- 20 g Mixed salad leaves
- 1 tsp Dijon mustard
- 240 g Tinned chickpeas
- 30 g Red onion
- to taste Salt
- 1 tsp Capers
Instructions
- Drain chickpeas. Tip into a bowl with avocado. Smash with a fork — keep some chunky.
- Add finely diced red onion + celery + chopped dill + parsley + capers + dijon + lemon juice + olive oil + salt + pepper.
- Fold together. Should be creamy from the avocado + chunky from chickpeas.
- Toast sourdough.
- Layer: bottom slice → baby leaves → smash mix → tomato slices → top slice.
- Press, cut in half. Best eaten same day.
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