Watch How To Make It Here
This recipe starts at 2:38
For a fast lunch recipe, look no further than this mashed chickpea sandwich. It's incredibly filling and flavourful! The sunflower seeds, pickles and bell pepper add a great crunch to this tangy mash.
This is also delicious as a dip for crackers or vegetables. We have another great garden dill chickpea dip on the recipe on the blog. You can find it here.
For extra zing, add a splash of pickle or lemon juice!
Mashed Chickpea & Dill Sandwich
▸ ▹ Vegan, raw, nut-free, one-pot
Yield: 3-4 sandwiches
Prep Time: 10 min
Total Time: 10 min
4 slices of whole wheat bread, toasted
1.5 cups (250 g) cooked chickpeas*
1/4 cup (60 ml) vegan mayo**
1/2 bell pepper, finely chopped
1/4 red onion, finely chopped
1/4 cup (35 g) dill pickle, finely chopped
1/4 cup (30 g) roasted sunflower seeds
2 Tbsp fresh dill, coarsely chopped (or 1 Tbsp/7 g of dried)
1 Tbsp fresh chives, chopped (optional)
1-2 leaves of fresh lettuce
In a large bowl, mash the chickpeas with a potato masher or fork until flakey.
Add the pickles, bell pepper, sunflower seeds, red onion, vegan mayo, dill and chives and mix to combine.
Serve on toasted bread and lettuce, or in a wrap, with crackers, or on a salad.
*If cooking from dry beans, this is about 1 cup dry beans. If using canned chickpeas, this is the amount in a 500 g can. If using canned chickpeas, be sure to rinse first. Canned chickpeas are high in salt, so taste test and add this salt at the end in the amount desired.
**If you don’t have or don’t like vegan mayo, you can substitute with tahini.
Variations: add spices as desired, such as basil or cumin while blending to vary flavours. This also makes a delicious dip for vegetables and crackers.
Speed-it-up: using canned chickpeas speeds up the process.
Storage: store in an air-tight container in the fridge for up to two days.
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