This chickpea sandwich is special. A French chef named Jean-Pierre taught me to make it. Sort of.
I had a chickpea sandwich for lunch at a pub a while back. At the time I wasn’t too enthused about the idea of a chickpea sandwich. It sounded kind of boring to me, but it was the only thing on the menu that I could eat. I guess I’m never that enthused about any option that’s the only option. It turned out to be surprisingly tasty, and since then a bunch of chickpea sandwiches online have caught my attention. I wanted to create my own version but was at a bit of a loss as to what I could do differently. That’s where Jean-Pierre comes in.
- 1 very ripe avocado, mashed well
- juice of 1 lemon
- 2 tsp. apple cider vinegar
- 1 tsp. liquid smoke
- ½ tsp. salt
- 1¾ cups cooked or 1 can chickpeas, rinsed and drained
- ½ cucumber, diced
- ½ red bell pepper, diced
- 2 scallions, chopped
- 2 tbsp. fresh cilantro chopped
- 6-8 slices sandwich bread
- a few handfuls of arugula or lettuce
- Place avocado and lemon in medium mixing bowl. I like to beat with a whisk or fork to get avocado as smooth as possible, but you can skip that if you're into chunky. Add vinegar, smoke and salt. Mix well.
- Add chickpeas and roughly mash. Add cucumber, pepper, scallions and cilantro. Mix to blend everything.
- Distribute mixture among three or four sandwiches, topping each with arugula or lettuce.