Smashed Chickpea Sandwich

Method

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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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Chef’s Tips

• 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.

Pairing Suggestions

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

Storage & Reheating

The filling keeps 3 days refrigerated. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.