Smashed Chickpea Sandwich with Potato Salad & Chips
Creamy mashed chickpeas mixed with fresh herbs, lemon, and a touch of harissa, piled onto crusty bread with crisp vegetables. Served alongside a quick potato salad and tortilla chips for a complete Mediterranean-inspired lunch plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 1 can (15 oz) canned chickpeas, drained
- 1 whole lemon
- ¼ cup fresh parsley or dill, chopped
- ¼ cup red onion, finely diced
- ½ cup cucumber, diced
- 2 slices or pieces bread (crusty or flatbread)
- 1.5 cups cooked potatoes, cubed
- 1 handful per serving tortilla chips
Instructions
- 1
Drain chickpeas well. Mash with a fork until mostly smooth but still slightly chunky.
- 2
Squeeze lemon juice over mashed chickpeas. Stir in parsley, red onion, cucumber, and salt and pepper to taste.
- 3
Toss cooked potatoes with olive oil, remaining lemon zest, fresh herbs, and salt until coated evenly.
- 4
Divide chickpea mixture between bread slices. Top with arugula or lettuce if desired.
- 5
Plate sandwich alongside potato salad and a handful of tortilla chips.
Tools you’ll need
- fork or potato masher
- small mixing bowl
- cutting board and knife
- serving plate
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