Name: Sourdough chickpea melt with vegetables
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 cup canned chickpeas, drained and rinsed; 1 tbsp light mayonnaise; 1 tsp Dijon mustard; 1 tsp lemon juice; 1/4 red bell pepper, finely diced; 2 slices sourdough bread; 1/4 avocado, sliced; 1 tsp extra virgin olive oil; 2.5 oz cucumber, sliced; 1/3 cup cherry tomatoes, halved; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

571 calories

Protein: 20g; 14% of calories
Carbs: 82g; 56% of calories
Fat: 20g; 30% of calories

Instructions

Prep 15 min · Cook 0 min

In a small bowl, toss the sliced cucumber and halved cherry tomatoes with half the salt and half the lemon juice. Set the side salad aside.
In a separate bowl, combine the drained chickpeas, light mayonnaise, mustard, the rest of the lemon juice, the diced red bell pepper, the black pepper, and the remaining salt. Mash with a fork until the chickpeas are mostly broken and the mixture is well combined.
Lay out the sourdough slices. Place half the sliced avocado on one slice, top with the chickpea mixture, then the remaining avocado and the second bread slice. Brush the olive oil evenly over the outside of both slices.
Heat a skillet over medium-low heat. Place the sandwich in the skillet and cook for 4 minutes. Flip and cook for 3 minutes more until the bread is golden and crisp. Cut the sandwich in half and serve with the side salad. Done when deep golden and crisp.

Nutrition

Ingredients

Instructions

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