Mashed Chickpea Sandwiches
This is a nice easy mixture to throw together. Perfect for lunch as it packs a nice protein punch to keep you going throughout the day. These sandwiches would also pair well with a light soup to create a dinner. I made a couple of minor adjustments from the original recipe. There were a couple of tablespoons of mayo involved, which I gave the boot because I am not a fan. I also opted to add in lemon zest for an additional zip, used sprouted grain bread instead of pitas, and radish sprouts instead of lettuce.
2 garlic cloves, minced
1/2 cup plain fat-free Greek yogurt
zest of 1 small lemon
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
1/2 cup diced peeled English cucumber
1 tablespoon chopped fresh dill
1 carrot, shredded
freshly ground black pepper to taste
4 slices sprouted grain bread
2 small handfuls of radish sprouts
Step One: Combine garlic, yogurt, lemon zest, lemon juice, salt, and chickpeas in a medium bowl; mash with a potato masher or fork until almost smooth or to desired consistency. Stir in cucumber, dill, and carrot. Season with pepper to taste.
Step Two: Prepare sandwiches, using approximately 1/2 cup of mixture for each sandwich. Top with radish sprouts.
Source: Slightly modified from “Mashed Chickpea Pitas.” Cooking Light, October 2011. View the original recipe on MyRecipes.com.