Smashed Pesto Chickpea Sandwich
-
Servings: 4
-
Meal Tags: Lunch
-
Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- 2 tbsp pesto sauce
- 8 slices sourdough bread
- 1/4 cup goat cheese, at room temperature
- 1/2 English cucumber, sliced
- 1/2 cup sliced radishes
- 1 cup broccoli sprouts
Preparation
In a large bowl, lightly mash the chickpeas with the pesto sauce.
Assemble the sandwich by spreading a layer of goat cheese on a piece of sourdough. Add a layer of the smashed chickpeas. Top with the cucumbers, radishes, sprouts, and another slice of bread. Repeat until all of the sandwiches are assembled.
Serve immediately or store the smashed chickpea mixture in the refrigerator for up to 5 days.