SMASHED CHICKPEA SANDWICH

This flavour-packed chickpea salad sandwich swaps out the usual mayo for a creamy, tangy cashew butter–based sauce. With crunchy celery, scallions, dill pickles, capers, and a handful of fresh herbs, it’s the kind of light and satisfying lunch you’ll want to make on repeat.

INGREDIENTS
Makes 2-4 portions

For the cashew butter “mayo” sauce:
- 3 tbsp (55 g) Cashew Butter Sea Salt
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 tsp Dijon mustard
- ¼ tsp sea salt
- 3 tbsp water

For the smashed chickpea sandwich:
- 1 can (540 ml) chickpeas, drained and rinsed
- 3 tbsp diced celery
- 2 tbsp finely sliced scallions
- 2 tbsp finely diced dill pickle
- 1 tbsp relish
- 1 tsp capers, finely chopped
- A few drops of sriracha, or chili peppers, to taste
- 2 tbsp of chopped fresh herbs (such as parsley and/or dill)
- Bread of your choice
- Lettuce and slices of cucumber (optional)

INSTRUCTIONS

1. Place all the “mayo” ingredients in a small blender (or use an immersion blender) and blend until smooth and creamy.
2. In a medium bowl, mash the chickpeas with a potato masher or large fork until about 80% are broken down—leave a few whole for texture.
3. Add the celery, scallions, pickles, relish, and capers to the bowl. Stir to combine.
4. Pour in about ¼ cup of the cashew butter sauce. Add sriracha or chili to taste and season generously with black pepper. Mix until everything is well coated. Add more sauce if you like it extra creamy.
5. Taste and adjust seasoning if needed. Fold in the fresh herbs.
6. Toast your bread if you’d like, then layer on the chickpea salad, some lettuce, and slices of cucumber.