Chickpea and Gherkin Smørrebrød

I said I would post another recipe for using homemade vegan mayonnaise soon and here it is.  After formatting the Triumph of the Lentil Kindle edition, cooking celebration meals, and editing my wilderness photos for sale as calendars, cards and prints, I now have a moment to post about smørrebrød.

Smørrebrød is a Danish open-faced sandwich, and is perfect for using slices of hearty wholegrain breads that aren’t so great for using in a two-slice sandwich.  In Denmark it’s traditionally made from a dark rye sourdough, but I use my 100% wholemeal wheat bread with great results.  Traditionally butter is spread on the bread (that’s what ‘smørre’ means), but I’ve used homemade vegan mayonnaise on mine.

There are heaps of different traditional toppings which are definitely not vegan, and although I never ate the ‘real’ thing in Denmark, I think these ones I’ve made topped with salad greens, chickpea salad and pickled gherkin slices resemble them.

Kitchen time 5-10 minutes.  Serves 2.
Soy-free, onion- and garlic-free, nightshade-free, no speciality ingredients

Ingredients:
4-6 slices fresh wholemeal bread (preferably rye, or my wholemeal wheat bread recipe)
homemade vegan mayonnaise
salad greens
1 1/2 cups cooked chickpeas (1 400g (14oz) tin, rinsed and drained) (use 2 1/4 cups if you’re extra hungry)
pickled gherkin slices

Method:
Spread some vegan mayonnaise on the bread.  Mix the salad greens with some more vegan mayo and place this on top of the bread.  Using a fork, mash the chickpeas with plenty of vegan mayonnaise and cover the salad greens with this.  Top with gherkin slices and serve right away.