- 2 cans chickpeas, drained and rinsed
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 2 tbsp chopped flat-leaf parsley
- 1/2 teaspoon salt
- Chilli flakes, to taste
- Freshly ground black pepper
- ciabatta rolls or baguettes or any bread vessel!
- 1/2 small red onion, very thinly sliced
- 3 tbsp red wine vinegar
- 2 hard-boiled eggs, peeled and thinly sliced (optional)
- 1 to 2 tbsp capers, drained, chopped if they’re large
- 1/4 cup black or Kalamata olives
- 1 small cucumber, thinly sliced
- 1 to 2 tomatoes, thinly sliced
- A few basil leaves (optional)
This big chickpea sandwich ticks all the (lunch) boxes. It’s got crunch factor, is satisfyingly filling, easy to share and best when made a few hours in advance. Pack it for a picnic in the park, a mountain hike, an afternoon by the sea, or an exciting WFH lunch. Omit the egg to make it vegan friendly and add all your fave fillings if you’re feeling experimental. When there’s a bit of pesto in the fridge, we dab that on; if there’s a few leaves of cos lettuce, they go in too – have fun but make sure you can get it closed!
Big Chickpea Sandwich
Makes enough for 2-4 sandwiches
First up, place the red onion slices in a small bowl with red wine vinegar, mix and set aside to pickle lightly while preparing chickpea mixture.
Smoosh the chickpeas with the back of a fork or a potato masher – you can make this a bit easier by warming them for 30 seconds or so in the microwave. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add olive oil, lemon zest, juice, capers, parsley and mix – season well with salt, pepper, and pepper flakes. Taste and add more seasoning if necessary.
Split your rolls or bread in half and drizzle both sides generously with olive oil. Spoon the smashed chickpeas on the bottom half first, then the pickled onion, eggs, if using, and season this layer with salt and pepper. Add the olives, cucumber and another gentle drizzle of olive oil. Finish with the tomatoes and more salt and pepper on top, then basil, if you’re using it.
Hints and Tips
This recipe was adapted from Smitten Kitchen