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Breakfast recipe · from the recipe book

Smashed Chickpea Dill Salad Sandwiches

A creamy, tangy chickpea salad flecked with dill and crunchy celery, layered with cool cucumber and crisp romaine on hearty bread.

Smashed Chickpea Dill Salad Sandwiches

Ingredients

  • 1½ cans, drained400 gChickpeas, canned, drained and rinsedpatted dry
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 2 stalks80 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionfinely minced
  • 1 cup sprigs8 gFresh dillchopped
  • 1½ tbsp20 gLemon juice
  • 2 tsp10 gYellow mustard
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 1¼ cups sliced120 gCucumberthinly sliced
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 8 slices256 gWhole-wheat bread8 slices, sliced from a sourdough-style loaf if you have one

Steps

  1. Prepare the vegetables first: finely dice the celery, mince the red onion, chop the dill, thinly slice the cucumber and separate the romaine leaves.
  2. In a medium bowl, roughly mash the chickpeas with a fork or potato masher, leaving some pieces whole for texture.
  3. Add the Greek yogurt, lemon juice, mustard, black pepper and salt to the chickpeas and stir until creamy.
  4. Fold the celery, red onion and dill into the chickpea mixture.
  5. Lay out the bread slices. On 4 of the slices, divide the romaine evenly, then top each with one quarter of the chickpea salad.
  6. Divide the cucumber slices evenly over the chickpea salad and close each sandwich with one of the remaining 4 bread slices.
  7. Cut in half and serve right away, or wrap and chill up to 4 hours.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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