Smashed Chickpea Salad Sandwiches
with Pickled Shallot
Smashed chickpeas replace the tried and true egg version of this classic lunch option. Fresh dill, zippy mustard and a healthy dose of mayo create the perfect bite that will have 'is it lunchtime yet?' on your mind all morning.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
1 unit(s)
Tomato
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
7 g
Dill
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Soy, Sulphites, Crustaceans, Mustard, Tree nuts, Milk, Wheat, Egg, Gluten, Sesame, Fish)
28 g
Sunflower Seeds
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
1 unit(s)
Shallot
28 g
Baby Spinach
Not included in your delivery
2 tsp
Sugar*
0.31 tsp
Pepper*
0.38 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Drain and rinse chickpeas, then pat dry with paper towels.
- Cut tomato into 1/4-inch rounds, then season with salt and pepper.
- Roughly chop dill.
- Peel, halve, then cut shallot into 1/4-inch slices.
- Add vinegar, 2 tbsp (4 tbsp) water and 2 tsp (4 tsp) sugar to a medium microwave-safe bowl. Season with salt, then stir to combine. Microwave in 15 sec increments, stirring between each, until sugar dissolves.
- Add shallot, then stir to combine. Place in the fridge to cool.
- Add chickpeas, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a large bowl.
- Using a potato masher or the back of a fork, mash chickpeas until broken down.
- Add mayo, 1 tbsp (2 tbsp) chopped dill, 2 tsp (4 tsp) onion pickling liquid, mustard and sunflower seeds, then stir until combined.
- Halve buns. Place in the toaster and toast until golden-brown.
- Spoon smashed chickpea mixture onto bottom buns, then stack with tomato slices, spinach and pickled shallot. Close with top buns. (TIP: Any remaining chickpea mixture can be saved and used for a future lunch!)