Smashed Chickpea Sriracha Salad Sandwich Recipe 55 Recipes

SMASHED CHICKPEA SALAD SANDWICH RECIPE

Steps:

• Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
• Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

SMASHED CHICKPEA SRIRACHA SALAD SANDWICH RECIPE - (5/5)

Steps:

• Pour the rinsed and drained chickpeas in a lidded bowl. Use a fork to smash the chickpeas. If you like, you can leave some of them whole for a coarser texture. Add the dairy-free mayo and stir to distribute it evenly. Sprinkle the top with the onions, garlic powder, and desired amount of Sriracha. Stir to combine. Add salt and pepper to taste. If desired, add chopped red or yellow pepper. Place a large spoonful (or two) of the mixture on a bun, topping with additional Sriracha and greens. Leftover mixture can be stored in the fridge, which will also allow flavors to marry further.

MEDITERRANEAN SMASHED CHICKPEAS

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.