Chickpea cottage cheese sandwich
Spain on a Fork · ♥ 1.3K likes · 12.4K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 700 g cooked chickpeas
Drain the chickpeas in a colander and rinse under water, then shake off the excess and transfer to a large bowl.
Mash the chickpeas with a potato masher or large fork until semi mashed, leaving some small chunks.
- 15 g Dijon mustard
- 50 g chopped red onion
- 30 g chopped celery
- 35 g chopped dill pickles
Add the Dijon mustard, the chopped red onion, the chopped celery and the chopped dill pickles.
- 1 cloves garlic
- 5 g chopped chives
- 15 ml fresh lemon juice
Finely grate in the garlic and add the chopped chives and the fresh lemon juice.
Season with sea salt and freshly cracked black pepper and mix through, then gently push down on the mixture so the ingredients bind.
- 2 slices sandwich bread
Lightly toast the slices of sandwich bread so they do not go mushy under the mixture.
Spread the chickpea mixture over one slice of toast, top with slices of tomato and close with the second slice.