Roasted Squash Chickpea Salad Sandwiches

• 分量: 2 servings
• 調理時間: 15 minutes
• 総時間: 15 minutes

材料

15.5-ounce (439 g) can chickpeas, drained and rinsed

3 tablespoons (35 g) vegan mayo

2 teaspoons lemon juice

1-2 teaspoons minced fresh rosemary

1 teaspoon dijon mustard

1/2 teaspoon onion powder

1/4 teaspoon salt, or to taste

1 cup thinly sliced winter squash (I used Kabocha)

1 teaspoon olive or sunflower oil

Large pinch salt

Pinch of pepper

4 slices white bread, or similar (I used Dave's Killer Bread)

1 cup (15 g) fresh arugula

手順

1. In a mixing bowl, place chickpeas, mayo, lemon juice, rosemary, dijon, onion powder, and salt. Using a potato masher or fork, mash together until slighty chunky, but with no whole chickpeas. Place in refrigerator to chill and allow flavors to meld while you prep squash.

2. In another bowl, place thinly sliced squash rounds, drizzle oil over them, then sprinkle with salt and pepper, tossing to coat all of the slices evenly. Place them in an air fryer basket or try, and air fry at 375F for 9-11 minutes, or until tender and cooked through.

3. Alternatively, you can roast them on a parchment-line baking sheet at 375F for 18-20 minutes. Once squash is cooked, set it on a rack to cool.

4. To assemble sandwiches, divide chickpea salad between two slices of bread and spread into a very even layer. Then top with fresh arugula, and squash slices, both in even layers, with some overlapping pieces. Top with remaining slices of bread, trim crust from the sides, and cut each sandwich into 4 pieces.

栄養

• サービングサイズ: 1 sandwich
• カロリー: 499
• 脂肪総量: 17g
• 飽和脂肪: 2g
• 炭水化物総量: 36g
• 食物繊維: 13g
• 糖質総量: 12g
• タンパク質: 19g