Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling

Well, we’re already into the first month of the new year and for many the new year brings the resolution to eat better, get more exercise etc. So for those looking for a healthy low fat, yet satisfying lunch option I’ve got a lovely Edamame and Chickpea Sandwich Filling. It’s made with protein packed edamame and chickpeas, which along with the fibre they provide, helps to keep you feeling full and satiated. Avocado gives it a bit of creaminess to help hold it all together and provides good monounsaturated fats, vitamins and minerals. Avocados are also quite high in fibre and contain little sugar, again helping to keep you feeling full. A little feta cheese, garlic and cumin round it out with flavour and salt. It’s a darn tasty sandwich filling that makes a great lunch and will keep for several days well covered in the fridge. Although I enjoy my Edamame and Chickpea Sandwich Filling on multigrain bread, it’s also great stuffed in a tomato or eaten on sliced cucumbers if you’re wanting to cut out the bread all together.  So let the healthy eating begin!

I have to honestly say I didn’t have a new year’s resolution this year. Certainly not that I couldn’t have used one, like taking better photographs or drinking less wine. There’s always something to improve upon and goals are important. My real problem was time, no time to reflect and decide what goal was most desired and no time to process a thoughtful plan to put into action. Time…..we never have enough it seems. So in hindsight while I write this post, I believe time will be my focus for the year ahead, and maybe a little less wine too, but I fear I have little resolve for that my friends!

Recipe source for Edamame and Chickpea Sandwich Filling: Compelled To Cook

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.

      Grilled Lamb Koftas

      Grilled Lamb Koftas

      For those who don’t know, another passion of mine is overland travel, camping and the combination of both in our Jeep. My husband and I are self contained and have everything we need in the confines of a Jeep Rubicon with a roof top tent. We have hot water, power, fridge/freezer and the necessities required to live well for days when in the middle of nowhere. It’s quite amazing how much you can pack into a jeep with a little planning and the right gear, not to mention a pretty smart husband. We have the ability to go places that RV’s just can’t, which allows us to head into the hills for solitude and relaxation. It’s a shame our Canadian summers are so very short and there aren’t enough vacation days to do all that we want most years. Most of the time during the summer months it’s weekend getaways to the Rocky Mountain foothills and in the fall a longer trip to Canyonlands Utah. Grilled Lamb Koftas is Compelled To Cook’s first outdoor post and the weekend’s meal on the grill. Showing you that camping, whether it be tenting, or RVing does not mean a sacrifice on great food.

      For a weekend getaway Grilled Lamb Koftas are perfect. Easy to mix together and take little time to grill to perfection. No need to worry about making side dishes and salads, just stuff the juicy lamb koftas into a pita and top with your favourite sprouts, lettuce, onions and plenty of Minted Yogurt Sauce. I’ve used a combination of ground beef and ground lamb and added greek yogurt and chickpeas to the meat to add moisture and texture. They’re nicely spiced but not overpowering, making them great for the whole family. Enjoy!

      Recipe source for Grilled Lamb Koftas: Compelled To Cook

      Grilled Lamb Koftas
      Print Recipe
        Servings Prep Time
        6-8 servings 30 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        6-8 servings 30 minutes
        Cook Time
        12 minutes
        Grilled Lamb Koftas
        Print Recipe
          Servings Prep Time
          6-8 servings 30 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          6-8 servings 30 minutes
          Cook Time
          12 minutes
          Ingredients
          Minted Yogurt Sauce
          Lamb Koftas
          Servings: servings
          Instructions
          Minted Yogurt Sauce
          1. Stir together all ingredients and chill until ready to use.
          Lamb Koftas
          1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
          2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
          Recipe Notes

          Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.