Smashed Chickpea Sandwich
Chickpeas smashed with tahini and lemon go creamy enough to stand in for tuna salad, with no stove involved. Red onion and cucumber keep every bite crunchy. Fifteen minutes from can to lunch.
Quick facts
15 min(15 prep, 0 cook)
2 servings
- Vegetarian
- Vegan
- Dairy-free
Contains: Wheat, Sesame
Get it all out
Tick things off as they hit the counter.
- 1 can chickpeas, 15 oz
- 2 tbsp tahini
- 1 tbsp lemon juice, from about ½ lemon
- 2–4 tbsp water
- 2 tbsp red onion
- 2 tbsp fresh parsleyoptional
- salt, to taste
- black pepper, to taste
To build
- 4 slices sourdough bread, a vegan one, with no milk, butter, honey or soy on the label
- 1 mini cucumber
- 1 Roma tomato
- 1 cup baby spinachoptional
Let 'em cook
Tap Done as you go. Each step lists what goes in.
- 1
Pour the chickpeas into a colander, rinse them under cold water and shake the colander until no more water drips out. Leave them in the colander while you chop.
- 1 can chickpeas
- 2
On a cutting board, finely chop the red onion with a sharp knife into pieces about the size of a grain of rice, until you have 2 tbsp. If using parsley, pull the leaves off the stems and chop the leaves until fine, until you have 2 tbsp.
- 2 tbsp red onion
- 2 tbsp fresh parsley
- 3
Tip the chickpeas into a medium bowl. Press them with a fork or potato masher until most are broken up but some chunky pieces remain, about 1 minute.
- 1 can chickpeas
- 4
Stir the tahini in its jar until it's smooth and runny, then measure it into the bowl. Add the lemon juice, 2 tbsp of the water, the red onion, the parsley if using, a pinch of salt and a few grinds of pepper. Stir with the fork until the mixture looks creamy and holds together when you press it. If it looks dry or crumbly instead, stir in more water 1 tbsp at a time, up to 2 tbsp more, until it turns creamy. Taste and add more salt or pepper if it tastes flat.
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2–4 tbsp water
- 2 tbsp red onion
- 2 tbsp fresh parsley
- salt
- black pepper
- 5
On the cutting board, slice the cucumber into thin rounds about ⅛ inch thick. Slice the tomato into thin rounds the same way.
- 1 mini cucumber
- 1 Roma tomato
- 6
Lay out the 4 slices of bread. Spread half of the chickpea filling over each of 2 slices, all the way to the edges. Top the filling with the cucumber, the tomato and the spinach if using, then close each sandwich with a second slice of bread. Cut each sandwich in half and serve. Cover any leftover filling and refrigerate it within 2 hours.
- 4 slices sourdough bread
- 1 mini cucumber
- 1 Roma tomato
- 1 cup baby spinach