A delicious protein packed filling for rolls and sandwiches. We like to lightly toast slices of gluten free bread before filling with lettuce and the smashed chickpea. You can also use this recipe as a salad served with additional leafy greens.
Makes enough for 4-6 sandwiches
Preparation time: 15 minutes
What’s Good About It?
Chickpeas are packed with protein and fibre as well as plenty of B vitamins to keep the body energised.
- Place all the ingredients in a food processor and pulse briefly to mix thoroughly – you want the chickpeas to be broken up but still chunky.
- Season to taste
- Spread between slices of gluten free bread or toast and top with salad leaves.
- This is also delicious served as a salad
- Store leftovers in the fridge for 1-2 days
Nutrition per serving 127kcal, Fat 7.3g, Carbs 9.4g, Protein 4.3g
As a sandwich with 2 slices of gluten free bread 242kcal, Fat 8.1g, Carbs 31.3g, Protein 8.7g
Did You Know?
You could replace the mayo for light tahini instead. This recipe can also be used as a simple salad with leafy greens.
1 x can 400g chickpeas, drained
2tbsp mayonnaise (use vegan mayo if needed)
Pinch of onion powder
Pinch of garlic salt
Fresh dill, chopped
2 gherkins, chopped
2 spring onions, chopped
1 celery stalk, finely chopped
1tsp apple cider vinegar
Black pepper to taste
1/2 tsp Dijon mustard