This sandwich is easy to pack for lunch, flavorful, and filled with wholesome ingredients to keep you energized throughout the day.
Ingredients
- 1 15-ounce can chickpeas drained and rinsed
- 2 teaspoons yellow or white miso paste
- 2 scallions thinly sliced
- 1 garlic clove grated
- 2 tablespoons salted natural peanut butter
- 1 tablespoon sriracha
- 2 teaspoons maple syrup
- 2 teaspoons rice vinegar
- 6 to 8 slices of sourdough or whole wheat bread
Sandwich fixings of choice
- Romaine or leaf lettuce
- Green or red cabbage
- Sliced tomatoes
- Sliced cucumbers
- Sprouts
- Cilantro
- Black sesame seeds
- Mustard
- Vegan mayonnaise
Instructions
- To a medium airtight container, add your chickpeas and miso paste, then use a fork to mash them together. When mashing, mash as much of the chickpeas as you personally like. I tend to mash about ⅔ of the chickpeas and leave some whole chickpeas for texture.
- Add the scallions, garlic, peanut butter, sriracha, maple syrup, and vinegar, then stir together well to combine. Refrigerate until ready to enjoy. This mixture can be stored in the fridge for up to 4 days.
- To assemble a sandwich, add a few spoons of the peanut-miso chick- peas onto a slice of bread and spread it out evenly. Layer on your preferred sandwich fixings, then top with another slice of bread that you can spread with mustard or your favorite vegan mayo. Serve and enjoy.