High Protein Grilled Chickpea Sandwich
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Recipes in this Video
4 recipes
veganplant-baseddairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●2 tbsp olive oil
- ●1 tsp smoked paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt to taste
- ●Pepper to taste
- ●4 slices whole grain bread
- ●1 avocado, sliced
- ●1 cup spinach leaves
- ●1/2 cup sliced tomatoes
- ●1/4 cup hummus
Instructions
- 1Preheat the grill to medium heat.
- 2In a bowl, mash the chickpeas with a fork until slightly chunky.
- 3Add olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper to the mashed chickpeas. Mix well.
- 4Spread hummus on one side of each slice of bread.
- 5On two slices of bread, layer the chickpea mixture, avocado slices, spinach leaves, and tomato slices.
- 6Top with the remaining slices of bread, hummus side down.
- 7Grill the sandwiches for about 3-4 minutes on each side, or until golden brown and crispy.
- 8Remove from the grill and let cool for a minute before slicing in half.
- 9Serve warm and enjoy your grilled chickpea sandwich.
Equipment
grillmixing bowlforkspatula
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/2 cup diced cucumber
- ●1/2 cup diced bell pepper
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large mixing bowl, combine the drained chickpeas, diced cucumber, diced bell pepper, red onion, and parsley.
- 2In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
- 3Pour the dressing over the chickpea mixture and toss gently to combine.
- 4Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 5Let the salad sit for at least 10 minutes to allow the flavors to meld.
- 6Serve chilled or at room temperature.
Equipment
mixing bowlwhiskmeasuring cupsmeasuring spoons
Ingredients
- ●1 block (14 oz) firm tofu, drained and pressed
- ●1 cup canned chickpeas, rinsed and drained
- ●1/4 cup hoisin sauce
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●2 cloves garlic, minced
- ●1 tsp fresh ginger, grated
- ●1 tbsp cornstarch
- ●2 tbsp vegetable oil
- ●1/4 cup green onions, chopped
- ●1 tsp sesame seeds (for garnish)
Instructions
- 1Cut the pressed tofu into bite-sized cubes.
- 2In a bowl, combine hoisin sauce, soy sauce, sesame oil, garlic, and ginger. Mix well to create the marinade.
- 3Add the tofu cubes and chickpeas to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
- 4In a separate bowl, toss the marinated tofu and chickpeas with cornstarch until evenly coated.
- 5Heat vegetable oil in a large skillet over medium-high heat.
- 6Add the tofu and chickpeas to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally until golden brown and crispy.
- 7Once cooked, remove from heat and sprinkle with chopped green onions and sesame seeds.
- 8Serve hot as a main dish or over rice.
Equipment
skilletmixing bowlspatulameasuring cupsmeasuring spoons
vegetariandairy-freeegg-freegluten-free
Ingredients
- ●1 can (15 oz) chickpeas, drained and rinsed
- ●1/4 cup mayonnaise (or vegan mayo)
- ●1 tbsp Dijon mustard
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 cup celery, finely chopped
- ●1/4 cup red onion, finely chopped
- ●1/4 cup pickles, chopped
- ●Salt and pepper to taste
- ●4 slices whole grain bread
- ●Lettuce leaves for serving
Instructions
- 1In a mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some chunks for texture.
- 2Add the mayonnaise, Dijon mustard, garlic powder, and onion powder to the mashed chickpeas. Mix well until combined.
- 3Stir in the chopped celery, red onion, and pickles. Mix until evenly distributed.
- 4Season the mixture with salt and pepper to taste.
- 5Toast the bread slices if desired.
- 6Spread a generous amount of the chickpea salad mixture onto two slices of bread.
- 7Top with lettuce leaves and cover with the remaining slices of bread to form sandwiches.
- 8Cut the sandwiches in half and serve immediately, or wrap them for later.
Equipment
mixing bowlfork or potato masherspoonknifecutting board
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