Toasted Spelt Smashed Chickpea Sandwiches with Herbs

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

Hands mashing chickpeas with a fork in a glass bowl alongside mustard, celery and mayo before mixing

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.

A plated chickpea sandwich on a linen napkin next to iced tea and a small bowl of pickles at lunchtime

Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

Cooking Method: Mixed

Cuisine: Mediterranean-Inspired

Courses: Lunch

Difficulty: Easy

Cooking Temp: 180 C

Servings: 4

Estimated Cost: 2.10

Calories: 148

Best Season: all_year_round

Dietary: Contains egg, dairy, Contains gluten (spelt), High Fiber, Vegetarian

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

1 can canned chickpeas, drained and rinsed ((425 g); about 250 g drained weight)
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 stalk celery, finely diced
2 tbsp red onion, finely diced
2 tbsp fresh dill, chopped (or parsley)
1/4 tsp salt
1/4 tsp black pepper

For the sandwiches

8 slices spelt bread slices
2 tbsp olive oil (for toasting)
4 leaves lettuce leaves (optional)
1 tomato, sliced (medium; optional)

Instructions

Make the filling

1
Drain and rinse the chickpeas, then pat them dry with a towel. Place in a mixing bowl.
2
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.
3
Add the mayonnaise, Dijon mustard and lemon juice. Stir to combine.
4
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

5
Heat 1 tbsp olive oil in a 26 cm / 10-inch nonstick skillet over medium heat.
6
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.
7
Lay 4 toasted slices on a board. Top each with a lettuce leaf, if using, then divide the chickpea filling evenly among them.
8
Add tomato slices on top of the filling, if using. Close each sandwich with a second slice of toasted bread.
9
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

Keywords: spelt chickpea sandwich, smashed chickpea sandwich, spelt bread sandwich, chickpea sandwich filling, vegetarian sandwich

Equipment

mixing bowl
fork or potato masher
26 cm / 10-inch nonstick skillet
citrus juicer
cutting board and chef's knife
measuring spoons

Tips

Pat the drained chickpeas dry before mashing so the filling doesn't turn soupy.
Leave about a third of the chickpeas whole for texture, don't mash into a paste.
Toast the bread right before assembling so it stays crisp under the filling.
Taste the filling before assembling and add more lemon juice if it tastes flat.
Chop the celery and onion fine so they don't fall out of the sandwich.

Variations

Add 1/4 cup crumbled feta to the chickpea mash for a saltier, creamier filling.
Swap the dill for fresh basil and add sliced avocado for a milder, richer version.
Stir in 1 tbsp capers and a pinch of smoked paprika for a sharper, smokier filling.

Storage and Reheating

The chickpea filling keeps in an airtight container in the fridge for 3 to 4 days. Stir it once before using since the mayo can separate slightly as it sits.

Assemble the sandwiches fresh rather than storing them whole. Toasted bread turns soggy once the filling sits on it, so keep the components separate until you're ready to eat.

Skip freezing the filling. Mayonnaise-based mixtures separate and turn watery once thawed, and the texture won't come back.

Serving Suggestions

Serve these sandwiches with a simple green salad or a bowl of tomato soup for a full lunch. A handful of kettle chips on the side rounds it out without much extra work.

For a lighter plate, pair the sandwich with pickled cucumbers or a few cornichons. The acidity cuts through the mayo and mustard in the filling.

These also travel well cut in half and wrapped for a packed lunch, as long as you toast the bread that morning.

Read it online: https://greatbritishspeltrecipes.com/recipe/toasted-spelt-smashed-chickpea-sandwiches/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!