Description
A flavorful and hearty sandwich featuring blistered shishito peppers and a creamy chickpea salad filling.
Ingredients
Scale
For the Crust:
- 1 cup cooked chickpeas, drained and rinsed
- 1/2 cup shishito peppers
- 1/4 cup vegan mayo
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 4 slices whole grain bread
- 1 tbsp olive oil
- 1/4 cup sliced red onion
- 1/2 cup baby spinach
Instructions
1. Prepare the Crust:
- Heat olive oil in a skillet over medium-high heat. Add shishito peppers and cook for 3-4 minutes, turning occasionally, until blistered and slightly charred. Remove from heat and set aside.
- In a bowl, mash chickpeas with a fork or potato masher until mostly broken down but still slightly chunky.
- Add vegan mayo, lemon juice, smoked paprika, garlic powder, salt, and pepper to the chickpeas. Mix well until combined.
- Toast the bread slices lightly if desired.
- Spread the chickpea salad mixture evenly on two slices of bread. Top with blistered shishito peppers, red onion, and baby spinach.
- Place the remaining bread slices on top to form sandwiches. Serve immediately.
Notes
You can customize the seasonings to taste.