Sun-dried tomato and chickpea smash
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
This no-cook vegan lunch can be pulled together in minutes and is loaded with nutritients that will keep you going until dinner. It's a riff on the vegan 'tuna' sandwich filling, but uses sun-dried tomato for extra flavour.
By Rhian Melvin
Ingredients
For the chickpea smash
- 400g tin chickpeas, drained and rinsed
- 50g/1¾oz plant-based Greek-style yoghurt
- ½ garlic clove, crushed
- 30g/1oz sun-dried tomatoes, roughly chopped
- 50g/1¾oz cherry tomatoes, roughly chopped
- 1 tbsp nutritional yeast
- ¼ tsp dried oregano
- ½ lemon, juice only
- salt and freshly ground black pepper
To serve
Method
Put the chickpeas in a large bowl and crush them with the back of a fork. The aim is to remove any big chunks but not be completely smooth – the texture should be similar to that of tinned tuna.
Add the yoghurt, garlic, sun-dried tomatoes, cherry tomatoes, nutritional yeast, oregano and lemon juice. Season with salt and pepper and mix well until thoroughly combined.
Serve the chickpea smash on top of a slice of toasted bread or between two slices of bread for a sandwich. Add the rocket leaves and a drizzle of balsamic glaze, if using, and serve.
