Smashed Chickpea Salad- TEST
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
1 pièce(s)
Tomate
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
7 g
Aneth
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
28 g
Graines de tournesol
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
2 pièce(s)
Pain à sandwich
(Contient Blé, Orge Peut contenir Noix de Grenoble, Blé, Orge, Avoine, Seigle, Sésame, Soya, Triticale)
1 pièce(s)
Échalote
28 g
Bébés épinards
Pas inclus dans votre livraison
2 cc
Sucre*
0.31 cc
Poivre*
0.38 cc
Sel*
Informations nutritionnelles
Ustensiles
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!)