Smashed Chickpea Sandwich

Smashed Chickpea Sandwich, Step by Step

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1. Tip the chickpeas into a large bowl and crush them with a potato masher or the back of a fork. Stop while roughly half are still recognisable as chickpeas — that unevenness is the texture you want.

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2. Add the tahini, lemon juice and mustard and mix well. It will look stiff.

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3. Stir in the olive oil, which loosens it to a spreadable consistency.

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4. Fold in the capers, celery, red onion, dill and parsley.

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5. Season with the salt and pepper and taste. It wants noticeably more lemon and salt than seems right, because bread mutes both.

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6. Lay a lettuce leaf on four of the bread slices — it keeps the bread dry — then pile on the chickpea mixture.

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7. Add tomato and avocado if using, top with the remaining bread, press gently and cut in half.

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Tips for Making Smashed Chickpea Sandwich

• Masher, not processor. This is the whole difference between a sandwich filling and hummus.
• Season harder than feels right.
• The mixture is better after an hour in the fridge, and good for three days.

What to Serve with Smashed Chickpea Sandwich

• Salt and vinegar crisps
• A dill pickle
• Tomato soup

Keeping and Reheating

The filling keeps 3 days refrigerated. Assemble to order.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a drained tin is counted at its full weight, liquid included, so those lines run high; optional ingredients are counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.