I can’t tell you how many times I’ve made this chickpea recipe or some variation of it. This particular combination of ingredients works very well. Smashed chickpeas combined with carrots, pickles, red onions, mustard, and mayo mixed together with fresh dill come together to make a satisfying meal.
This chickpea dill mixture can be used as a sandwich filling, add to your Buddha bowl or like I’ve done here but into a pita pocket.
Let’s talk about chickpea nutrient power:
Check out the nutrition info for this chickpea filling. It contains 6% protein, over 5% of fiber and a whopping 12% of Vitamin K and that’s just some of the healthful nutrients it contains. Magnesium and calcium, as well as Vitamin C and folic acid, add to the nutritional impact.
One quick pro tip:
Make sure to line your sandwich or pita pocket with leafy greens. The greens act as a moisture blocker, I used a romaine leaf and it worked as a perfect barrier.
This recipe has become a go-to in our house not only because it’s fresh healthy taste but also because of how quick and easy it is to put together. It should last in your fridge for at least 3 days. I hope you enjoy this recipe as much as I have.
And if you really like chickpeas try my recipe for Crunchy Roasted Chickpeas.
Chickpea Sandwich Filling
Fresh dill amps up the flavour in this chickpea spread and carrots, red onion and pickles add a colourful crunchy texture.
- 1 19 oz can of chickpeas, drained and rinsed
- 3 tbsp red onion, diced
- 3 tbsp carrot, shredded
- 3 tbsp pickle, diced
- 2 tbsp mayo (plant-based of course)
- 2 tsp dijon mustard
- 2 tsp agave
- 1/2 tsp salt
- 2 tbsp dill, finely diced
- pita or whole grain bread
- romaine lettuce
Place the drained and rinsed chickpeas in a medium-sized bowl. Using your potato masher, do your best and crush those cute little chickpeas so they look roughly mashed.
Add the red onion, shredded carrot, and pickles and stir to combine.
Next add the mayo, mustard, and agave. Depending on how saucy you like your filling feel free to add more mayo.
Finally, add the salt and dill. Taste the mixture adding more salt and dill if you think it needs more zip.
Line a pita shell with one romaine lettuce leaf. Put a dollop of the chickpea filling inside the pita.
Don't have pita shells! Don't fret, use your favourite bread!
Chilling the chickpea filling in the fridge for a few hours or overnight will allow all the flavours to combine and will make your sandwich even more delicious.