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Smashed Chickpea Sandwich

Smashed Chickpea Sandwich

Beginner10 mins · serves 2 · no cooking

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Method

  1. 1

    Drain the chickpeas and tip them into a bowl. Keep a spoonful of the water from the tin back, because you may want it in a minute.

  2. 2

    Crush them with a fork until about half are broken and half are still whole. Mashed smooth it goes pasty and tastes like nothing; left whole it rolls straight out of the bread.

  3. 3

    Olive oil, lemon juice, salt and a lot of pepper. Mix it hard for a few seconds. The oil and the lemon are doing the job mayonnaise does, so this is the bit that decides whether it works.

  4. 4

    Too dry to hold together, add that spoonful of chickpea water. It is starchy, so it binds rather than just wetting it.

  5. 5

    Sweetcorn and spring onion in last, folded through so they stay separate rather than being crushed into the rest.

  6. 6

    Onto the bread, pressed down, cut. Covered in the fridge the filling is better the next day, once the lemon has got into the chickpeas.