Green Goddess Smashed Chickpea Sandwich
0
- Prep Time25 min
- Total Time25 min
- Makes4
Recipe by Chantal Braganza, produced by Sun Ngo, photography by Christie Vuong, food styling by Ashley Denton, prop styling by Nicole Billark.
Zippy, creamy and a snap to make ahead, these picnic-ready green goddess sandwiches are packed with fibre and protein.
Dressing
3 green onions, chopped
3 to 4 anchovy fillets
1 garlic clove, minced
Zest and juice of 1 lemon
1/3 cup mayonnaise
1/3 cup sour cream
¼ cup packed chopped fresh parsley
¼ cup roughly chopped dill
¼ cup roughly chopped basil
2 tbsp chopped tarragon
2 tbsp buttermilk
Sandwiches
1 540-mL can chickpeas, drained and rinsed
8 thick slices whole-wheat bread
1 avocado, peeled and sliced
½ cucumber, thinly sliced
½ bunch spinach, stems remove
Instructions
Dressing: Whirl dressing ingredients in a blender until smooth and creamy, but still slightly runny. Season with salt and pepper and set aside
Place chickpeas in a microwave-safe bowl and heat in microwave until warmed through, but not steaming, 1 to 2 min. Using a wire potato masher or wooden spoon, crush chickpeas slightly, just enough to split most of them in half. If assembling sandwiches right away, pour half of dressing overtop and continue to mash until mixture is very chunky and thoroughly combined. If making ahead, use ¾ of dressing, mash, then refrigerate until ready to assemble; the chickpea starch will soak up the extra liquid while it rests. (Leftover dressing can be refrigerated in an airtight container for up to 3 days.)
Spread chickpea mash on four slices of bread, then layer avocado, cucumber and spinach overtop. Place the remaining slices on top to make 4 sandwiches. Slice them in half diagonally and serve.
Kitchen Tips:
- If making chickpea mash ahead and refrigerating, you may want to season more liberally with salt and pepper. If mixture is too thick after storing, stir in an extra squeeze of lemon juice or a spoonful of leftover dressing to loosen it.
- To make this vegetarian, swap out anchovies for 1 tbsp nutritional yeast
This recipe is part of a feature on summer sandwiches.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
