The finished recipe. Smashed Chickpea and Tahini SandwichIngredients 1 to 6. 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 CapersIngredients 7 to 12. 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 pepperStep 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.Step 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.Step 3. Spread thickly on one slice, top with sliced tomato and lettuce, and close the sandwich.
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