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- Spicy Chickpea Salad Sandwich
Preparation time
Cooking time
Ingredients
For 4 Serving(s)
Spicy Chickpea Salad
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 2 tsp olive oil
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup oil-packed sun-dried tomatoes
- 1/4 cup roasted red peppers, drained
- 1/4 cup loosely-packed fresh basil leaves
Pesto Mayonnaise
- 1/4 cup mayonnaise
- 1 tbsp purchased or homemade pesto
Sandwiches
- 4 flatbreads
- 4 Persian cucumbers, thinly sliced on the bias
- 2 cups shredded lettuce
Directions
- To make the spicy roasted chickpeas, preheat oven to 400°F. Spread rinsed chickpeas on a clean kitchen towel and rub to dry. Toss chickpeas with olive oil, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread in a single layer on rimmed baking sheet and bake for 30 minutes, stirring halfway through baking time. Cool 15 minutes.
- In a food processor, combine roasted chickpeas, mayonnaise, tomatoes, peppers, basil, and 1/4 teaspoon salt. Process until smooth, scraping down the sides as necessary.
- Meanwhile, whisk together mayonnaise and pesto in a small bowl and set aside.
- To assemble the sandwiches, lay 4 flatbreads on a flat surface. Divide the Spicy Chickpea Salad among 2 flatbreads, spreading each with a thick layer. Spread the remaining 2 flatbreads with Pesto Mayonnaise.
- Arrange the cucumbers in a single layer on each Chickpea Salad flatbread, then sprinkle with lettuce. Top each with a Pesto Mayonnaise flatbread.
- Cut each of the two flatbread in half or into triangles and serve.
Recipe notes
This recipe is courtesy of culinaryhill.com.
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