Looking for a healthier and delicious vegetarian sandwich option? This one is for you!
We’ve teamed up with H-E-B to bring you this Smashed Chickpea Sandwich that’s packed with flavor and a great vegetarian lunch option! This recipe is already healthy, but if you want to make it even better for you, we suggest using Greek yogurt instead of mayo. We promise you won’t even notice the difference!
Check out the video below to see Camila make this dish step-by-step.
WOT we love about this recipe: The chickpeas absorb the flavors you add, so you can get creative with your choices. Whether you prefer a tangy kick of lemon or the savory aroma of fresh thyme, customize it to your liking.
Smashed Chickpea Sandwich
Servings 2 sandwiches
Ingredients
- 1 15 oz can of HEB Garbanzo Beans, rinsed and drained
- 1 celery stalk, diced
- 2 tbsp parsley, chopped
- 3 tbsp plain Greek yogurt or mayonnaise
- ½ lemon, juiced
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp crushed red pepper flakes (optional)
- 1-2 tbsp HEB Mild Sliced Jalapeños
Assembly
- 4 slices Higher Harvest by HEB Low Carb 5 Seed Bread
- 2 green onions sliced to fit toast
- tomato slices
- arugula
Instructions
- Add chickpeas in a medium bowl and use a potato masher or the back of a ladle to smash about half of them. Having some whole adds more texture.
- Add celery, parsley, Greek yogurt (or mayonnaise), mustard, and a splash of lemon juice, and combine—season with salt and pepper to taste.
- Add the optional crushed red pepper flakes and desired amount of sliced jalapeños to taste, and mix to combine.
- To serve, add a generous spoonful of the chickpea salad to a slice of toasted bread, top with sliced tomatoes, green onions, and arugula. Top with another piece of bread.
- Store any leftovers in the refrigerator for a couple of days.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe Sponsored by H-E-B
