Chickpea salad and avocado sandwich
Recipe for an easy lunch sandwich with creamy chickpea salad and avocado.
Servings 4 people
Ingredients
- 4 sandwich rolls
- 1 avocado, sliced
- romaine or little gem lettuce
Chickpea salad
- 1 tin chickpeas approx. 400 g
- 1/2 small red onion, finely chopped
- 1 handful parsley, finely chopped
- 2-3 tbsp finely chopped chives
- 3 tbsp mayonnaise
- 2 tbsp crème fraîche
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- Rinse and drain the chickpeas, and rub off as many of the skins as you can.
- Tip the chickpeas into a bowl and mash them roughly with a fork. Some can stay whole, – it gives the chickpea salad a lovely texture.*It is worth rubbing the worst of the skins off the chickpeas before you mash them. The skins are perfectly soft to eat, but they become quite noticeable once the chickpeas are mashed.
- Add the remaining ingredients, stir well and season to taste with salt and pepper.
- Take out your favourite sandwich rolls and fill them with some crisp lettuce, thin slices of avocado and a couple of generous spoonfuls of chickpea salad.