Food & Cooking Recipes Lunch Recipes Herbed Chickpea Sandwich Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Servings: 4 Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples. Ingredients 1 can (15.5 ounces) rinsed and drained chickpeas 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon lemon juice ½ cup crumbled feta 1 tablespoon chopped fresh dill, plus dill sprigs for topping Salt and pepper 4 slices toasted rustic bread Halved cherry tomatoes Directions Mash together chickpeas, olive oil, and lemon juice. Stir in feta and chopped dill; season. Divide mixture among 4 slices bread. Top with tomatoes. Drizzle with oil and top with dill sprigs. Rate it Print