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Healthy school sandwiches for kids in a lunchbox

Chickpea Salad Smash Sandwich

A creamy, plant-based chickpea salad with crunchy celery and fresh herbs, great in a pita or on whole-grain bread.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 can (15 oz) chickpeas drained and rinsed
  • 2 tbsp plain Greek yogurt or mayonnaise or mashed avocado for vegan
  • 1 tsp Dijon mustard optional
  • 1 tsp lemon juice
  • 1 stalk celery finely diced
  • 1 tbsp fresh dill or parsley chopped
  • salt and pepper to taste
  • 4 slices whole-grain bread or 2 pita pockets

Method
 

  1. Pat the rinsed chickpeas dry with a towel; excess water makes the filling runny.
  2. Mash with a fork or potato masher until most are broken but some texture remains, like chunky tuna salad.
  3. Stir in the yogurt, mustard, lemon juice, celery and herbs. Season with salt and pepper and taste.
  4. Spread on bread or spoon into pita pockets. For lunchboxes, pack the filling separately and assemble at lunch.