8 sandwiches (4-8 servings)
10 min

WHAT YOU NEED

• 8 slices rye bread

• 2 packages (á 230 g) chick peas

• 4 stalks spring onions

• 1 dl plant based sour cream or yoghurt

• 2 tbsp capers

• 1 tbsp dijon mustard

• 2 tbsp lemon juice

• 2 tbsp frozen dill

• salt and pepper to taste

• 2 tomatoes

• 1 red onion

WHAT TO DO

1. Rinse the chickpeas and pour into a large bowl. 

2. For best results, mash the chickpeas with your hands. Alternate between taking a handful of chickpeas and mashing them together or use the knuckles to push the chickpeas down towards the bottom of the bowl. Half should be basically "whole" and half mashed.

3. Chop the spring onions and capers finely. Add onions, capers, mustard, juice and dill and stir so that everything is combined into a nice spread. Add salt and pepper to taste.

4. Top the rye bread slices with the spread and finish off with some sliced tomatoes, red onion, salt and lemon pepper (if you like).

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