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Smashed Chickpea Rolls with Yogurt Herb Spread

Creamy, lemony smashed chickpeas with crunchy cucumber and a cool dill-mint yogurt spread on soft whole-wheat rolls.

Smashed Chickpea Rolls with Yogurt Herb Spread

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillchopped
  • 1 tbsp chopped6 gFresh mintchopped
  • 1 clove3 gGarlicfinely grated
  • 2 tbsp30 gLemon juicedivided
  • 1½ tbsp20 gTahini
  • 1 stalk40 gCeleryfinely diced
  • 3 tbsp chopped30 gRed onionfinely diced
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 8 slices256 gWhole-wheat bread4 rolls (or 8 slices), split
  • 1¼ cups sliced120 gCucumberthinly sliced
  • 1 medium120 gTomatoesthinly sliced
  • 1 cup loosely packed30 gBaby spinach

Steps

  1. Prepare the vegetables first: chop the dill and mint, grate the garlic, dice the celery and red onion, and slice the cucumber and tomato.
  2. Make the yogurt herb spread: in a small bowl stir the Greek yogurt with the dill, mint, garlic and half of the lemon juice. Set aside.
  3. In a medium bowl, mash the chickpeas with a fork until mostly smooth with some chunks left.
  4. Stir the tahini, the remaining half of the lemon juice, the cumin, salt and black pepper into the chickpeas, then fold in the celery and red onion.
  5. Split the bread rolls and spread the cut sides with the yogurt herb spread, using all of it across the 4 rolls.
  6. Layer the spinach on the bottom halves, then divide the smashed chickpea filling over the spinach.
  7. Top with the cucumber and tomato slices, close with the top halves and serve cold.

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

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

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