Creamy chickpea cucumber sandwich
Spain on a Fork · ♥ 8.5K likes · 127.5K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 jar cooked chickpeas
Drain the jar of chickpeas into a colander, rinse under water, shake off the excess and transfer to a large bowl.
Mash the chickpeas with a potato masher or large fork until semi mashed, leaving small chunks.
- 150 g plain Greek yogurt
- 15 g Dijon mustard
- 130 g chopped English cucumber
- 50 g chopped red onion
- 35 g chopped dill pickles
- 2 cloves garlic
Add the Greek yogurt, Dijon mustard, cucumber, red onion, dill pickles, grated garlic, chives and lemon juice.
- 6 g chopped chives
- 15 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Season with sea salt and a generous portion of black pepper and mix until well combined; add more Greek yogurt if the mixture is not creamy enough.
- 2 slices sandwich bread
Lightly toast the slices of sandwich bread so the bread does not go mushy under the chickpea mixture.
Spread the chickpea mixture over a slice of toast and top with a second slice.
Toasting the bread and assembling