Chickpea Salad Smørrebrød
A creamy, herby chickpea salad with crisp celery and briny capers. Perfect for piling high on rye bread with fresh lettuce greens.
Servings: 4 -6 open sandwiches
Calories: 173kcal
Ingredients
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
Instructions
- Make the Chickpea Salad: Whisk mayonnaise, yogurt, mustard and lemon juice together in a medium bowl. Add remaining ingredients except salt and pepper and stir together. Season to taste with salt and 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.
Notes
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.
Nutrition
Calories: 173kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 525mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg
