Description
A vibrant and healthy sandwich featuring blistered shishito peppers and creamy chickpeas, perfect for lunch or a light dinner.
Ingredients
- Shishito peppers: 1 cup (about 10-12 peppers)
- Chickpeas: 1 can (15 oz), drained and rinsed
- Red onion: 1/4 cup, finely chopped
- Garlic: 2 cloves, minced
- Lemon juice: 2 tablespoons (freshly squeezed)
- Olive oil: 2 tablespoons
- Fresh cilantro: 1/4 cup, chopped
- Whole grain bread: 4 slices
- Salt: to taste
- Pepper: to taste
Instructions
- Prepare the chickpeas by rinsing and draining them, then mash half of them in a bowl.
- Blister the shishito peppers in a skillet with olive oil over medium-high heat for 5-7 minutes.
- Mix the chickpeas with red onion, garlic, lemon juice, and olive oil, then season with salt and pepper.
- Chop the cooled shishito peppers and fold them into the chickpea mixture along with cilantro.
- Toast the whole grain bread in the skillet until golden brown.
- Assemble the sandwich with the chickpea mixture between two slices of toasted bread and serve immediately.
Notes
- Experiment with different types of bread for varied flavors.
- Add protein options like grilled chicken or tofu for a heartier meal.
- Store leftover chickpea salad in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Blistered Shishito Pepper, Chickpea Salad, Sandwich, Healthy Lunch, Vegetarian Recipe