Chickpea pesto sandwich

Chickpea pesto sandwich might be just the main course you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 564 calories, 25g of protein, and 25g of fat per serving. This recipe serves 2 and costs $2.16 per serving. If you have whole wheat bread, tahini, canned chickpeas, and a few other ingredients on hand, you can make it. This recipe is liked by 5511 foodies and cooks. It is brought to you by Running to the Kitchen. From preparation to the plate, this recipe takes about 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is awesome. Similar recipes include Smashed Chickpea & Pesto Sandwich, Pesto Smashed Chickpean and Avocado Sandwich, and Chickpea, cheese and pesto sandwich spread.

Servings: 2

Preparation duration: 10 minutes

 

Ingredients:

1 avocado

½ cup baby spinach

1 15oz. can chickpeas, drained & rinsed

2 tablespoons cilantro, chopped

1 clove garlic

juice of ½ a lemon

¼ cup plain greek yogurt

salt & pepper

2 tablespoons sun dried tomatoes, chopped

1 tablespoon tahini

4 slices of wheat bread

Equipment:

potato masher

bowl

food processor

spatula

Cooking instruction summary:

Dry chickpeas and remove as many of the "skins" as possible. Transfer to a medium bowl.Roughly smash chickpeas with the back of a fork or a potato masher until they're about half smashed, half intact. Set aside.Combine remaining ingredients except bread in a food processor and process until creamy and combined.Transfer half the "pesto" to the bowl with the chickpeas and combine with a spatula.Use remaining pesto to spread on each slice of bread.Spoon pesto/chickpea mixture onto one piece of bread and top with another slice to create a sandwich.

 

Step by step:


1. Dry chickpeas and remove as many of the "skins" as possible.

2. Transfer to a medium bowl.Roughly smash chickpeas with the back of a fork or a potato masher until they're about half smashed, half intact. Set aside.

3. Combine remaining ingredients except bread in a food processor and process until creamy and combined.

4. Transfer half the "pesto" to the bowl with the chickpeas and combine with a spatula.Use remaining pesto to spread on each slice of bread.Spoon pesto/chickpea mixture onto one piece of bread and top with another slice to create a sandwich.


Nutrition Information:

Quickview
563k Calories
24g Protein
25g Total Fat
66g Carbs
87% Health Score
Limit These
Calories
563k
28%

Fat
25g
39%

  Saturated Fat
3g
23%

Carbohydrates
66g
22%

  Sugar
6g
7%

Cholesterol
1mg
0%

Sodium
1046mg
45%

Get Enough Of These
Protein
24g
49%

Manganese
3mg
163%

Fiber
21g
84%

Vitamin B6
1mg
73%

Vitamin K
65µg
62%

Folate
191µg
48%

Copper
0.94mg
47%

Selenium
32µg
47%

Phosphorus
453mg
45%

Magnesium
158mg
40%

Potassium
1231mg
35%

Vitamin B1
0.5mg
33%

Iron
5mg
31%

Vitamin B3
5mg
28%

Vitamin B5
2mg
26%

Zinc
3mg
25%

Vitamin B2
0.4mg
24%

Vitamin C
18mg
22%

Calcium
200mg
20%

Vitamin A
960IU
19%

Vitamin E
2mg
17%

Vitamin B12
0.19µg
3%

covered percent of daily need
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