Name: Basil Pesto Chickpea Sandwiches
Total time: PT2400.0S
Yield: 4
Ingredients: 2 cup Canned Chickpeas; 2 Avocado; 1/4 cup Sun-Dried Tomatoes; 1/4 cup Fresh Basil; 2 clove Garlic; 1 cup Fresh Baby Spinach; 1/2 cup Plain Greek Yogurt; 2 tablespoon Tahini; 1 Lemon; to taste Salt; to taste Ground Black Pepper; 8 slice Whole Wheat Bread

Basil Pesto Chickpea Sandwich with toasted sprouted bread, tomato, bell pepper, and fresh spinach. I also highly recommend toasting the bread, it provides the perfect crispness.

Low-Fat

Beginner

Basil Pesto Chickpea Sandwiches

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Canned Chickpeas

Avocado

Sun-Dried Tomatoes

Fresh Basil

Garlic

clove

Fresh Baby Spinach

Plain Greek Yogurt

Tahini

tablespoon

Lemon

Salt

to taste

Ground Black Pepper

Whole Wheat Bread

slice

Food Processor

Dry {@0:} and transfer to cutting board. Roughly smash chickpeas with the back of a fork or a potato masher on the cutting board. Once mashed, set aside in medium bowl.

Dry Chickpeas (2 cup) [Drained, Rinsed] and transfer to cutting board. Roughly smash chickpeas with the back of a fork or a potato masher on the cutting board. Once mashed, set aside in medium bowl.

Dry Canned Chickpeas (2 cup) and transfer to cutting board. Roughly smash chickpeas with the back of a fork or a potato masher on the cutting board. Once mashed, set aside in medium bowl.

Combine {@5:}, {@1:}, {@4:}, {@6:}, {@3:}, {@2:}, {@7:}, and {@8:} in a food processor and process until creamy. Season with {@9:} and {@0:}.

Combine Avocado (2 N/A), Sun-Dried Tomatoes (1/4 cup) [chopped], Fresh Basil (1/4 cup) [chopped], Garlic (2 clove) [minced], Fresh Baby Spinach (1 cup), Plain Greek Yogurt (1/2 cup), Tahini (2 tablespoon), and Lemon (1 N/A) [juiced] in a food processor and process until creamy. Season with Salt ( to taste) and Ground Black Pepper ( to taste).

Combine Avocado (2), Sun-Dried Tomatoes (1/4 cup), Fresh Basil (1/4 cup), Garlic (2 clove), Fresh Baby Spinach (1 cup), Plain Greek Yogurt (1/2 cup), Tahini (2 tablespoon), and Lemon (1) in a food processor and process until creamy. Season with Salt (to taste) and Ground Black Pepper (to taste).

Transfer half the “pesto” to the bowl with the chickpeas and combine with a spoon.

Toast Whole Wheat Bread (8 slice) lightly in toaster or oven.

Use remaining pesto to spread on each slice of toasted bread. Spoon Basil Pesto Chickpea mixture onto slice of bread, add fixings of your choice and finish with remaining slice of bread.

Basil Pesto Chickpea Sandwiches

4.5

40MINS

$1.67

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

Want to rate or review this recipe?