Basil Pesto Chickpea Sandwiches

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.

Total Time

40min

4.5

2 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

2 cups

GOYA® Chick Peas , drained, rinsed

•

Avocados

•

4 Tbsp

Sun-Dried Tomatoes , chopped

•

4 Tbsp

Fresh Basil , chopped

•

2 cloves

Garlic , minced

•

1 cup

Fresh Baby Spinach

•

1/2 cup

Plain Greek Yogurt

•

2 Tbsp

Tahini

•

Lemon , juiced

•

to taste

Salt

•

to taste

Ground Black Pepper

•

8 slices

Whole Wheat Bread

Cooking Instructions

Dry GOYA® Chick Peas (2 cups) 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 Avocados (2) , Sun-Dried Tomatoes (4 Tbsp) , Fresh Basil (4 Tbsp) , Garlic (2 cloves) , Fresh Baby Spinach (1 cup) , Plain Greek Yogurt (1/2 cup) , Tahini (2 Tbsp) , 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 slices) 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.

Nutrition Per Serving

CALORIES

588

FAT

24.9 g

PROTEIN

24.7 g

CARBS

71.4 g