Smashed Chickpea and Tahini Sandwich
Makes 1 serving

INGREDIENTS
150 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
1 tbsp (15 g) Tahini
A good squeeze Lemon juice
1 stick, about 40 g Celery
20 g Red onion
A teaspoon, chopped Capers
1 tsp (6 g) Dijon mustard
2 slices, about 80 g Wholemeal bread
30 g Little gem lettuce
60 g Tomato
To taste Salt
Plenty Black pepper

METHOD
1. Drain the chickpeas and crush them with a fork or potato masher until they are broken but not smooth. About a third should still be whole.
2. Stir in the tahini, mustard, lemon, the celery and onion chopped very small, the capers, salt and plenty of pepper. Add a splash of water if it is too stiff to spread.
3. Spread thickly on one slice, top with sliced tomato and lettuce, and close the sandwich.

Contains gluten cereals, sesame, celery and mustard.
Supermarket loaves often contain soya flour. Check the bag.

RECIPE NOTES
Tahini does the job mayonnaise would, at similar calories but with some protein attached. Light mayonnaise would save about 45 kcal.
The mix keeps for three days in the fridge and is better on day two once the lemon has got into the chickpeas.

Full recipe: https://www.getfuel8.com/recipes/smashed-chickpea-tahini-sandwich
