Lunches · FIRST EDITION

Chickpea, caper & cucumber sandwiches

A chunky chickpea filling with little salty capers and thin cucumber slices.

15 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

The shape of a familiar sandwich, with chickpeas doing the work of the filling and capers adding bite.

Here’s how.

1
Crush the chickpeas
Mash chickpeas roughly with a fork in a bowl.
2
Make the filling
Stir in capers, lemon juice, oil, parsley and pepper. Taste before adding any extra salt; the capers already bring plenty.
3
Build the sandwiches
Divide filling between two bread slices. Layer cucumber over the top.
4
Close and serve
Top with the remaining bread, press lightly and cut in half. Serve extra cucumber alongside.

Toast the bread if you prefer a firmer sandwich. Eat soon after assembling.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.