Chickpea pesto sandwichChickpea pesto sandwich

Chickpea pesto sandwich is a main course that serves 2. Watching your figure? This lacto ovo vegetarian recipe has 711 calories, 31g of protein, and 27g of fat per serving. For $2.16 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Running to the Kitchen has 5511 fans. If you have sun tomatoes, baby spinach, wheat bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is great. Similar recipes are Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto, Pesto Fresh Caprese Sandwich, and Apricot Chickpea Flour Cookies.

Ingredients

Cooking Instructions

1. 01

   Dry chickpeas and remove as many of the "skins" as possible.

2. 02

   Transfer to a medium bowl.Roughly smash chickpeas with the back of a fork or a potato masher until they're about half smashed, half intact. Set aside.

3. 03

   Combine remaining ingredients except bread in a food processor and process until creamy and combined.

4. 04

   Transfer half the "pesto" to the bowl with the chickpeas and combine with a spatula.Use remaining pesto to spread on each slice of bread.Spoon pesto/chickpea mixture onto one piece of bread and top with another slice to create a sandwich.