Hit SAVE on this recipe for what might be one of our favourite sandwiches ever. 56% of British people eat a sandwich at least once a day, and while the healthfulness of fillings may vary, this chickpea salad packed with plant protein, polyphenols and fibre

Hit SAVE on this recipe for what might be one of our favourite sandwiches ever. 56% of British people eat a sandwich at least once a day, and while the healthfulness of fillings may vary, this chickpea salad packed with plant protein, polyphenols and fibre is sure to keep you full and satisfied for longer. You can customise the recipe with whatever you have on hand and it stores really well in the fridge for meal prep if sandwiches aren’t your thing, it’s also a delicious way to add some extra fibre and protein into salads. Here’s how to do it: 100g canned chickpeas (half a standard tin/jar) 2 spring onions 2 pickled chillis (we used guindilla peppers), capers also work really well 2 tbsp of dill or another herb of your choice juice of half a lemon 1 tbsp of olive oil Salt to taste To serve: whatever you fancy! We made ours into a sandwich with sourdough toast, tomatoes and avocado Finely dice your spring onions, chillis, and dill Add to a bowl with your chickpeas and mash lightly Season with salt, olive oil, and lemon then stir to combine Pile it into a sandwich or on top of a salad and enjoy 💛

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add to a bowl with your chickpeas and mash lightly

Step 2

Season with salt, olive oil, and lemon then stir to combine