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RECIPE
11 INGREDIENTS5 STEPS40MIN

Basil Pesto Chickpea Sandwiches

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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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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.

40MIN

Total Cooking Time

11

Ingredients
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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2 cups
Canned Chickpeas , drained, rinsed
1/4 cup
1/4 cup
Fresh Basil , chopped
2 cloves
Garlic , minced
1 cup
Fresh Baby Spinach
1/2 cup
Plain Greek Yogurt
2 Tbsp
Tahini
1
Lemon , juiced
to taste
Salt and Pepper
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Directions

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Step 1
Dry Canned Chickpeas (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.
Step 2
Combine Avocados (2) , Sun-Dried Tomatoes (1/4 cup) , Fresh Basil (1/4 cup) , 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 and Pepper (to taste) .
Step 3
Transfer half the “pesto” to the bowl with the chickpeas and combine with a spoon.
Step 4
Toast Whole Wheat Bread (8 slices) lightly in toaster or oven.
Step 5
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.

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