Although the title is simple the flavours and combination of textures in this little beauty are something to drool over. I will admit the ingredient list is a little long just for the one sandwich but do not skip out on any item as they all contribute to this wonderfully well rounded plate of food. Saying that, this filling is amazing on so many things, stick it on top of a baked potato, put it on crackers or serve it as a dip, it also lasts about five days stored in an airtight container in your fridge.
Inspired by Mississippi Vegan as he was more or less the founder of this sandwich, I came up with my version just using bits I had in the house. If you are a fan of tuna mayo this sandwich almost mimics the flavours, I would add red onion in here instead of white, up the mayo and throw in some sweetcorn to make it resemble that infamous sandwich.
20 MINUTES. SERVES 2
1 tin chickpeas, drained
1 tsp salt
1 tsp chilli flakes
1/4 white onion, diced
3 stalks celery, diced
4 gherkins/pickles, diced
6 or 7 kalamata olives, diced
6 or 7 raw almonds, diced
1 spring onion, finely sliced
2 tbs mayo
1 tsp dijon mustard
2 tbs red wine vinegar or apple cider vinegar
juice 1/2 lemon
1 tbs chopped dill
1 tbs chopped parsley
2 slices of sourdough
Firstly, add the salt, pepper & chilli flakes to the bowl of chickpeas. Mash the chickpeas in a bowl with a fork breaking some but not all of them down.
Add in all the chopped ingredients and mix well.
Add in the mayo, dijon, vinegar, lemon. Mix well.
Lastly add in the chopped herbs, before giving everything one final mix.
Toast your toast. Slice the avocado. Spread it out on the toast and spoon on helpings of the chickpea mix.
Season again with one final bit of salt and pepper, drizzle with olive oil for a peppery finish and add a few more dill springs on top if you have them.