From Albert Bevia:
What gives this sandwich that creamy goodness is Greek yogurt. I used
low fat, but you can also use full fat, nonfat, or even a plant-based
one to easily veganize this sandwich. Either way, when you’re mixing the
chickpea mixture, if you see it’s too dry, just add in some more
yogurt.
TIPS & TRICKS to make this Recipe: It’s important to lightly toast your sandwich bread. Otherwise, it will get mushy and break apart. You can make the creamy chickpea cucumber mixture ahead of time. It will hold for up to 3 to 4 days in the fridge in an airtight container.
CREAMY Chickpea Cucumber Sandwich
Watch Albert preparing this recipe: https://www.youtube.com/watch?v=i6kiHurcmh4
Ingredients
- 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
- 1 container low fat plain greek yogurt 5.3 oz / 150 grams
- 1 tbsp dijon mustard 15 grams
- 1 cup chopped cucumber 140 grams
- 1/3 cup chopped red onion 50 grams
- 1/4 cup chopped dill pickels 35 grams
- 2 cloves garlic (finely grated)
- 2 tbsp chopped chives 6 grams
- 1 tbsp lemon juice 15 ml
- sea salt & black pepper
- 8 slices whole wheat sandwich bread
Instructions
- Drain the chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or large fork, mash down on the chickpeas until they are semi-mashed, meaning it’s ok if you have little chunks of chickpeas in there
- Add the greek yogurt over the mashed chickpeas, along with the dijon mustard, chopped cucumber, chopped red onion, chopped dill pickles, grated garlic, and chopped chives, then add in the lemon juice, and season with salt and a generous portion of black pepper, mix together until well mixed, add in more yogurt as needed
- Lightly toast the slices of sandwich bread
- Add the creamy chickpea mixture over the slices of toast and top off with another slice of toast, enjoy!
