Chickpea Pesto Sandwich

This is one tasty sandwich.  I thought this recipe sounded intriguing and wanted to try it out.  Unfortunately I made an incomplete grocery list and was missing quite a few of the ingredients when I decided to make this, but I just improvised and it turned out really well!  This is a filling, super flavorful, vegetarian sandwich.  I recommend this with a hearty bread, the filling has a ton of flavor, so go with a rustic bread that can handle the bold flavor.

With the lime juice in this you don’t have to worry about the avocado turning brown and unappealing, so this is great to make the night before if you need a quick lunch the next day.

Chickpea Pesto Sandwich

Serves 4-5

Adapted from Running to the Kitchen

  • 1 avocado
  • 2 Tbsp sun dried tomatoes, chopped
  • 1 Tbsp cilantro, chopped (I used tubed herbs)
  • 1 Tbsp basil, chopped
  • 1 clove garlic, minced
  • 1/2 cup spinach
  • 1/4 cup fat-free ricotta cheese, or greek yogurt
  • 1 Tbsp tahini
  • 1 lime, juiced
  • 1 (15oz) can chickpeas, drained and rinsed
  • bread of your choice

Combine first 9 ingredients in the bowl of a food processor and blend until well mixed.  Add half the can of chickpeas to the food processor and pulse until roughly chopped.  Mix the remaining chickpeas into the mixture, top bread with mixture and enjoy!

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One response

  1. Pingback: Summer recipes | A Seat at the Table

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