Spelt Smashed Chickpea Sandwiches are built from canned chickpeas mashed with lemon, mustard and mayo, then piled onto toasted spelt bread. The filling stays chunky, not smooth like hummus, so every bite has some bite left in it.
Spelt bread toasts up crisp on the outside but stays a little chewy inside. That contrast holds up well against the soft, lemony filling instead of turning soggy after a few minutes.
You can prepare the chickpea filling a day ahead and keep it in the fridge. Toast the bread fresh right before you assemble, so the sandwich stays crisp instead of going limp.
This one comes together in under 25 minutes and works for a weekday lunch or a light dinner with soup on the side.
Why You’ll Love This Recipe
- Ready in under 25 minutes with pantry staples
- Chickpea filling keeps its texture, not mushy
- Spelt bread stays chewy inside, crisp outside
- Filling can be made a day ahead
Ingredient Notes
- chickpeas: Canned chickpeas work best here. Drain and pat them dry so the filling doesn’t turn watery.
- spelt bread: Look for a dense whole spelt loaf. Regular whole wheat bread works as a substitute if spelt isn’t available.
- mayonnaise: Full-fat mayo binds the filling and keeps it from drying out. Greek yogurt works for a lighter version, though the filling turns tangier.
- Dijon mustard: Adds sharpness that balances the mayo. Yellow mustard is a fine swap if that’s what you have.
- celery: Gives the filling crunch. Finely diced cucumber or bell pepper can stand in if you’re out of celery.
- fresh dill: Dill brings a clean, slightly grassy note. Parsley or chives work if dill isn’t your thing.
Toasted Spelt Smashed Chickpea Sandwiches with Herbs
Description
This sandwich swaps hummus for a chunkier lemon-mustard chickpea mash, layered on crisp toasted spelt bread with crunchy celery and fresh dill.
Ingredients
Chickpea filling
For the sandwiches
Instructions
Make the filling
- Drain and rinse the chickpeas, then pat them dry with a towel. Place in a mixing bowl.
- Mash the chickpeas with a fork or potato masher until most are broken down, leaving about a third whole for texture. Don't mash into a smooth paste.
- Add the mayonnaise, Dijon mustard and lemon juice. Stir to combine.
- Fold in the celery, red onion, dill, salt and pepper. Taste and add more lemon juice or salt if it tastes flat.
Toast and assemble
- Heat 1 tbsp olive oil in a 26 cm / 10-inch nonstick skillet over medium heat.
- Toast 4 slices of bread at a time, about 2 to 3 minutes per side, until golden. Add the remaining olive oil and repeat with the second batch.
- Lay 4 toasted slices on a board. Top each with a lettuce leaf, if using, then divide the chickpea filling evenly among them.
- Add tomato slices on top of the filling, if using. Close each sandwich with a second slice of toasted bread.
- Cut each sandwich in half and serve right away while the bread is still crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 148kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 10mg4%
- Sodium 650mg28%
- Potassium 350mg10%
- Total Carbohydrate 51g17%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 13g26%
- Vitamin A 150 IU
- Vitamin C 8 mg
- Calcium 60 mg
- Iron 2.5 mg
- Vitamin E 1.5 mg
- Vitamin K 15 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 80 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 150 mg
- Magnesium 40 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Pat chickpeas dry before mashing to avoid a watery filling
- Leave some chickpeas whole for texture, don't over-mash
- Toast bread fresh right before assembling
- Taste filling before assembling and adjust lemon and salt
- Store filling separately from bread, assemble just before eating
