Chickpea Salad Sandwiches

Name: Chickpea Salad Sandwiches
Cook time: 5 min
Yield: 4 servings
Ingredients: 400 g chickpeas, drained and rinsed; 100 g mayonnaise; 15 g Dijon mustard; 20 g lemon juice freshly squeezed; 80 g celery finely diced; 30 g red onion finely minced; 8 g fresh dill finely chopped; 4 g fine salt; 1 g black pepper freshly ground; 1 g ground cumin; 8 slices whole grain bread; 10 ml olive oil for toasting the bread in a skillet; 60 g lettuce washed and dried; 160 g tomato thinly sliced

This lunch sandwich uses mashed chickpeas as the main filling, bound with a creamy mayo-Dijon mixture and brightened with lemon and dill. Toasted bread, lettuce, and tomato add contrast in texture and temperature. It is designed as a plant-based main for four servings.

By Julienne

Cook time: 5 minutes

Servings: 4

Ingredients

400 g chickpeas, drained and rinsed
100 g mayonnaise
15 g Dijon mustard
20 g lemon juice freshly squeezed
80 g celery finely diced
30 g red onion finely minced
8 g fresh dill finely chopped
4 g fine salt
1 g black pepper freshly ground
1 g ground cumin
8 slices whole grain bread
10 ml olive oil for toasting the bread in a skillet
60 g lettuce washed and dried
160 g tomato thinly sliced

Instructions

Place the chickpeas in a medium mixing bowl and mash them with a fork or potato masher until about two-thirds are broken down and the mixture still has some texture. Most chickpeas are smashed, but visible chunks remain.
Add the mayonnaise, Dijon mustard, lemon juice, celery, red onion, dill, salt, black pepper, and cumin. Stir gently until the filling is evenly coated and cohesive, being careful not to over-mix to maintain texture. The filling looks creamy and holds together when scooped.
Toast the bread in a toaster or in a skillet over medium heat. If using a skillet, add the olive oil and toast the bread for 2 to 3 minutes per side, turning once, until the surfaces are golden brown and crisp at the edges; lower the heat if the bread browns too quickly. The bread is evenly browned with crisp edges and no scorched spots.
Assemble four sandwiches by dividing the chickpea filling into 4 equal portions and spreading one portion onto each of 4 bottom slices. Top with the lettuce and tomato, then close with the remaining bread slices. Press gently so the filling stays in place. Each sandwich has an even amount of filling and can be lifted without falling apart.
Cut each sandwich in half and serve immediately, or wrap and chill briefly before serving if making ahead. The sandwiches are assembled and ready to eat.