Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling
Print Recipe
Servings Prep Time
2 cups 20 minutes
Servings Prep Time
2 cups 20 minutes
Edamame and Chickpea Sandwich Filling
Print Recipe
Servings Prep Time
2 cups 20 minutes
Servings Prep Time
2 cups 20 minutes
Ingredients
Servings: cups
Instructions
  1. 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.
  2. 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.

Ahi Tuna with Edamame Wasabi Relish


Ahi Tuna with Edamame Wasabi Relish
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
6-7 minutes 0-2 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
6-7 minutes 0-2 hours
Ahi Tuna with Edamame Wasabi Relish
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
6-7 minutes 0-2 hours
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
6-7 minutes 0-2 hours
Ingredients
Edamame Wasabi Relish
Ahi Tuna
Servings: people
Instructions
Edamame Wasabi Relish
  1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
Ahi Tuna
  1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
  2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
Recipe Notes

I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.