A creamy, herby chickpea salad with crisp celery and briny capers. Perfect for piling high on rye bread with fresh lettuce greens.
For the Smørrebrød:
4 thin slices of dense rye bread
Butter for spreading
Chickpea Salad, recipe follows
A couple of handfuls of baby arugula or other baby lettuces
Thinly sliced radishes, optional
For the Chickpea Salad:
2 tablespoons mayonnaise
1 tablespoon Icelandic yogurt (skyr) or Greek yogurt
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice
⅓ cup finely diced celery (about 1 large stalk)
¼ cup minced red onion
2 tablespoons capers, rinsed and drained
1 15 ounce can chickpeas, rinsed and drained, chickpeas coarsely chopped (some will remain whole)
1 tablespoon chopped chives
1 tablespoon chopped dill
1 tablespoon chopped flat leaf parsley
Coarse salt and freshly ground pepper
To assemble the sandwiches, arrange bread on a clean work surface. Butter the bread. Add a layer of greens. Top with Chickpea Salad, dividing the salad equally between the four slices of bread (you may have some left over depending on the size of your bread slices). Artfully arrange radishes on top. Serve.
The Chickpea Salad keeps nicely in the fridge for up to 2 days.
Other delicious toppings for this sandwich include sliced tomatoes, avocados, sprouts, microgreens…just to name a few.
Keywords: chickpea, salad, Nordic, Scandinavian, smørrebrød, sandwich, rye, lunch, vegetarian, vegan, easy