Pregnancy · Lunch
Chickpea 'Tuna-Style' Salad Sandwiches
Mashed chickpeas with yogurt, dill and celery in soft wholegrain bread - the deli sandwich, minus the mercury math.
Per serving (approx.): 440 kcal · 20 g protein · 58 g carbs · 14 g fat · 13 g fiber
Ingredients
for 2 people
- 480 gcanned chickpeas, drained
- 4 tbspGreek yogurt
- 1 tbspDijon mustard
- 1celery stick, finely chopped
- 2gherkins, chopped
- 10 gdill, chopped
- 1lemon, half juiced
- 4slices wholegrain bread
- 2lettuce leaves
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Mash. Roughly mash the chickpeas; stir in yogurt, mustard, celery, gherkins, dill, lemon and pepper.
- Build. Pile onto bread with lettuce; press and halve.
- Keep. The filling keeps 3 days in the fridge and improves by day two.
Worth knowingTinned fish is fine in pregnancy within limits, but this filling asks no questions at all - and adds folate the original never had.
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