This creamy chickpea cucumber sandwich is what simple and delicious food is all about. We’re talking a ton of flavors, heart-healthy ingredients, and all done in about 10 minutes. Serve it next to a handful of chips and a couple of ice-cold beers for the best moment in your day.
INGREDIENTS
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 1 container low fat plain greek yogurt 5.3 oz / 150 grams
- 1 tbsp dijon mustard 15 grams
- 1 cup chopped cucumber 140 grams
- 1/3 cup chopped red onion 50 grams
- 1/4 cup chopped dill pickels 35 grams
- 2 cloves garlic (finely grated)
- 2 tbsp chopped chives 6 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- 8 slices whole wheat sandwich bread
DIRECTIONS
- Drain the chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or large fork, mash down on the chickpeas until they are semi-mashed, meaning it's ok if you have little chunks of chickpeas in there
- Add the greek yogurt over the mashed chickpeas, along with the dijon mustard, chopped cucumber, chopped red onion, chopped dill pickles, grated garlic, and chopped chives, then add in the lemon juice, and season with salt and a generous portion of black pepper, mix together until well mixed, add in more yogurt as needed
- Lightly toast the slices of sandwich bread
- Add the creamy chickpea mixture over the slices of toast and top off with another slice of toast, enjoy!
