CREAMY Chickpea Cucumber Sandwich | HEALTHY 10 Minute Recipe

This creamy chickpea cucumber sandwich is what simple and delicious food is all about. We’re talking a ton of flavors, heart-healthy ingredients, and all done in about 10 minutes. Serve it next to a handful of chips and a couple of ice-cold beers for the best moment in your day.

To make this recipe, I used jarred chickpeas. Which is the same thing as the canned ones. You can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

What gives this sandwich that creamy goodness is Greek yogurt. I used low fat, but you can also use full fat, nonfat, or even a plant-based one to easily veganize this sandwich. Either way, when you’re mixing the chickpea mixture, if you see it’s too dry, just add in some more yogurt.

TIPS & TRICKS to Make this Recipe: It’s important to lightly toast your sandwich bread. Otherwise, it will get mushy and break apart. You can make the creamy chickpea cucumber mixture ahead of time. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SPANISH JARRED CHICKPEAS (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this CREAMY Chickpea Cucumber Sandwich

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CREAMY Chickpea Cucumber Sandwich

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Servings 4

Calories 341 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 jar cooked chickpeas (same as canned) 25 oz / 700 grams
• 1 container low fat plain greek yogurt 5.3 oz / 150 grams
• 1 tbsp dijon mustard 15 grams
• 1 cup chopped cucumber 140 grams
• 1/3 cup chopped red onion 50 grams
• 1/4 cup chopped dill pickels 35 grams
• 2 cloves garlic (finely grated)
• 2 tbsp chopped chives 6 grams
• 1 tbsp lemon juice 15 ml
• sea salt & black pepper
• 8 slices whole wheat sandwich bread

Instructions

1. Drain the chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or large fork, mash down on the chickpeas until they are semi-mashed, meaning it's ok if you have little chunks of chickpeas in there

2. Add the greek yogurt over the mashed chickpeas, along with the dijon mustard, chopped cucumber, chopped red onion, chopped dill pickles, grated garlic, and chopped chives, then add in the lemon juice, and season with salt and a generous portion of black pepper, mix together until well mixed, add in more yogurt as needed

3. Lightly toast the slices of sandwich bread

4. Add the creamy chickpea mixture over the slices of toast and top off with another slice of toast, enjoy!

Recipe Notes

Get the super soft Spanish Jarred Chickpeas I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

CREAMY Chickpea Cucumber Sandwich

Amount Per Serving

Calories 341 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 2mg1%

Sodium 419mg18%

Potassium 490mg14%

Carbohydrates 53g18%

Fiber 12g50%

Sugar 5g6%

Protein 20g40%

Vitamin A 158IU3%

Vitamin C 5mg6%

Calcium 214mg21%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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