Sandwich aux pois chiches écrasés

Ingrédients

• 1 (16 ounce) Can Cooked Chickpeas (– drained and rinsed)
• 2 tsp Za’atar ((SEE NOTES))
• 1/4 tsp EACH: Ground Cumin, Kosher Salt, Garlic Powder
• 1/4 Cup Sun-dried Tomatoes Packed in Oil (– drained and chopped)
• 1/4 Cup Feta Cheese (- crumbled)
• 2 TBS Chives (– thinly sliced)
• 1/2 Cup Mayonnaise (or Greek Yogurt)
• 2 TBS Lemon Juice
• 1 TBS Tahini
• To taste Kosher Salt and Fresh Ground Pepper
• As Needed Artisan Bread (– sliced and toasted)
• To Taste Sliced Avocado, Sliced Red Onions, Sliced Seedless Cucumbers, Sliced Radishes, Washed Lettuce, and/or Microgreens

Préparation

1. 1

   Make the Tahini Mayonnaise: In a small bowl whisk together the mayonnaise, lemon juice, and tahini. Season to taste with salt and pepper and then set aside the bowl aside in the refrigerator until ready to use.

2. 2

   Make the Smashed Chickpea Salad: Place the chickpeas in a medium sized mixing bowl and use a potato masher or fork to lightly mash the chickpeas (Note: You want to just gently mash the chickpeas to keep some of the chunky texture). Add in 3 tablespoons of the tahini mayonnaise, za’atar, cumin, salt, garlic powder, sun-dried tomatoes, feta, scallions, and a pinch of black pepper. Taste the chickpea salad and adjust for seasoning with salt and pepper for overall flavor or specific ingredients for specific flavors. If you prefer a creamier salad, add more tahini mayonnaise a tablespoon at a time. (SEE NOTES)

3. 3

   Assemble the Chickpea Salad Sandwich: Assemble the Smashed Chickpea Salad Sandwich: Spoon a generous amount of the chickpea salad onto two slices of toasted bread and then top with desired sandwich fillings. Slather a bit of the tahini mayonnaise on the remaining two slices of toasted bread and place the bread, mayo-side-down. on top of the fillings to complete the sandwich. Enjoy!