Edamame and Chickpea Sandwich Filling
Ingredients
- 3/4 cup shelled edamame see note
- 3/4 cup canned chickpeas drained & rinsed
- 1/2 each avocado pitted & peeled
- 1/3 cup feta cheese
- 1/2 large lime juiced
- 1 clove garlic
- 1/4 tsp cumin
- 1/4 tsp salt
- to taste pepper
- as needed extra virgin olive oil
- as needed pea shoots or sprouts
- as needed fresh cilantro
Servings: cups
Instructions
- In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
- Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
Recipe Notes
I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.
Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.
Yields approximately 2 cups of filling which will make 4-6 sandwiches.
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