Description
A delicious and healthy sandwich featuring a chickpea salad mixed with blistered shishito peppers, perfect for a quick meal.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 cup shishito peppers, stems removed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup diced red onion
- 1/4 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 4 slices whole grain bread
- Lettuce leaves for serving
Instructions
- In a skillet over medium-high heat, add olive oil. Once hot, add shishito peppers and cook for about 5-7 minutes, stirring occasionally, until they are blistered and slightly charred. Season with salt and black pepper. Remove from heat and let cool slightly.
- In a mixing bowl, mash the chickpeas with a fork or potato masher until chunky but not completely smooth.
- Add the blistered shishito peppers, garlic powder, smoked paprika, mayonnaise, Dijon mustard, lemon juice, red onion, cucumber, and parsley to the mashed chickpeas. Mix until well combined.
- Toast the slices of whole grain bread until golden brown.
- To assemble the sandwiches, spread a generous amount of the chickpea salad mixture on two slices of toasted bread. Top with lettuce leaves and place the remaining slices of bread on top.
- Slice the sandwiches in half and serve immediately.
Notes
- For added crunch, consider adding sliced radishes or shredded carrots to the chickpea salad mixture.
- If you prefer a spicier kick, you can add a few slices of jalapeño or a dash of hot sauce to the salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg