Lemony chickpea mash on crispbread with cucumber
A Mediterranean breakfast for the galley that copes with rough seas, about 15 min hands-on.
- Breakfast
- Mediterranean
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Canned chickpeas400 g (100 g)
- Tahini60 g (15 g)
- Lemon60 g (≈ 0.5 lemon) (15 g)
- Garlic (bulb)8 g (2 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Tomato (firm ripe)240 g (≈ 2 tomatos) (60 g (≈ 0.5 tomato))
- Extra-virgin olive oil32 g (8 g)
- Crackers / crispbread120 g (30 g)
- Salt4 g (1 g)
Method
- Mash the chickpeas with tahini, lemon juice, crushed garlic, salt and a splash of water.
- Slice cucumber and tomato.
- Spread the mash on crispbread, top with the vegetables and a drizzle of oil.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Sesame — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 453
- protein
- 14 g
- fat
- 23 g
- carbs
- 54 g
- sugar
- 7 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes