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.
Each serving provides 315 kcal, 17.2g protein, 40.8g carbohydrate (of which 6.9g sugars), 6.7g fat (of which 0.8g saturates), 11.1g fibre and 1.34g salt.
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.
