Let’s smash lunch out of the park, Chef! A toasted sourdough slice is topped with a smashed chickpea & cucumber smear, kicked up a notch with a soy-dijon sauce. Finished with delicate dill and dried chilli flakes.
Smashed Chickpea Open Sandwich
Smashed Chickpea Open Sandwich
with dill & chilli flakes
Hands on Time: 10 - 12 minutes
Overall Time: 10 - 12 minutes
Ingredients:
- Chickpeas
- Cream Cheese
- Cucumber
- Dried Chilli Flakes
- Fresh Dill
- Sourdough Rye Bread
- Soy Dijon
From your kitchen:
- Salt & Pepper
- Water
TIME FOR A TOAST
Toast the bread in a toaster. Alternatively, heat in a microwave until softened, 15 seconds. Allow to cool slightly before assembling.
SOME PREP
In a bowl, combine the drained chickpeas, the cream cheese, and the soy dijon (to taste). Mash with a fork. Mix in the diced cucumber and season.
LUNCH IS READY
Smear the chickpea mixture over the bread. Top with the rinsed dill and scatter over the chilli flakes (to taste). Enjoy!
Sourdough Rye Bread - 2 slices
Chickpeas - 120g
Cream Cheese - 80ml
Soy Dijon - 15ml
Cucumber - 50g
Fresh Dill - 3g
Dried Chilli Flakes - 5ml
TIME FOR A TOAST
Toast the bread in a toaster. Alternatively, heat in a microwave until softened, 15 seconds. Allow to cool slightly before assembling.
SOME PREP
In a bowl, combine the drained chickpeas, the cream cheese, and the soy dijon (to taste). Mash with a fork. Mix in the diced cucumber and season.
LUNCH IS READY
Smear the chickpea mixture over the bread. Top with the rinsed dill and scatter over the chilli flakes (to taste). Enjoy!
Sourdough Rye Bread - 4 slices
Chickpeas - 240g
Cream Cheese - 160ml
Soy Dijon - 30ml
Cucumber - 100g
Fresh Dill - 5g
Dried Chilli Flakes - 10ml
TIME FOR A TOAST
Toast the bread in a toaster. Alternatively, heat in a microwave until softened, 15 seconds. Allow to cool slightly before assembling.
SOME PREP
In a bowl, combine the drained chickpeas, the cream cheese, and the soy dijon (to taste). Mash with a fork. Mix in the diced cucumber and season.
LUNCH IS READY
Smear the chickpea mixture over the bread. Top with the rinsed dill and scatter over the chilli flakes (to taste). Enjoy!
Sourdough Rye Bread - 6 slices
Chickpeas - 360g
Cream Cheese - 240ml
Soy Dijon - 45ml
Cucumber - 150g
Fresh Dill - 8g
Dried Chilli Flakes - 15ml
TIME FOR A TOAST
Toast the bread in a toaster. Alternatively, heat in a microwave until softened, 15 seconds. Allow to cool slightly before assembling.
SOME PREP
In a bowl, combine the drained chickpeas, the cream cheese, and the soy dijon (to taste). Mash with a fork. Mix in the diced cucumber and season.
LUNCH IS READY
Smear the chickpea mixture over the bread. Top with the rinsed dill and scatter over the chilli flakes (to taste). Enjoy!
Sourdough Rye Bread - 8 slices
Chickpeas - 480g
Cream Cheese - 320ml
Soy Dijon - 60ml
Cucumber - 200g
Fresh Dill - 10g
Dried Chilli Flakes - 20ml
Woolies Products in this dish
