Chickpea salad sandwich with pickled cucumbers
Like a tuna salad sandwich, only made with chickpeas. A packed lunch in 10 minutes.
⏱ 10 min · serves 1 · World cooking · Not spicy at all
478kcal
25 gprotein
80 gcarbs
8 gfat
19 gfibre
Per serving, out of 1. Worked out from the grams of each ingredient using a food database – so it's approximate.
Allergens: Soya and Gluten · may contain traces of sesame (check the labels)
Ingredients (serves 1)
- Chickpeas, cooked / tinned150 g
- Soya yoghurt (plain, unsweetened)40 g
- Pickled cucumbers (fermented)60 g
- Onion20 g
- Wholemeal bread (2 slices)70 g
- Lettuce leaves30 g
- Tomato100 g
Also: Dill, lemon juice, salt, pepper
Method
- Get ready: rinse and drain the chickpeas (150 g) well. Wash the lettuce leaves and tomato.
- Finely chop the pickled cucumbers (60 g), onion (20 g) and a sprig of dill. Slice the tomato.
- In a small bowl, mash the chickpeas with a fork – not into a purée, leave some chunks.
- Stir in the soya yoghurt (40 g), cucumbers, onion and dill. Season with pepper and a splash of lemon juice. Go easy on the salt – the pickles are already salty.
- Top the bread slices (70 g) with lettuce, the filling and tomato slices. If you're taking it to work, assemble the sandwich just before eating.
Tips
- Don't mash the chickpeas all the way – the chunks give it texture.
- Keep the filling separate – the bread won't go soggy before lunch.
How much should you actually eat?
The free calculator works out your daily calories and protein in about a minute – never below a safe minimum. Then pick recipes from here that fit. No sign-up needed.
Find this recipe in
More like this
We haven't tested this recipe in our own kitchen yet – if you spot something off, let us know. Dumpli is a dumpling, not a doctor: for health questions, talk to your doctor.