Blistered Shishito Pepper Chickpea Salad Sandwich

• 份量: 3 servings
• 活動時間: 15 minutes
• 總時間: 30 minutes

食材

2 tbsp olive oil

8 oz shishito peppers, stems removed

Kosher salt

1 large shallot, sliced

3 cloves garlic, smashed

1/4 cup tahini

1 tbsp white wine vinegar

2 tsp of the brine from a jar of capers

1 tsp dijon mustard

1 tsp agave syrup

1 tbsp nutritional yeast

1 lime

1/4 cup ice cold water or more as need

1, 15 oz can chickpeas, drained and rinsed

3 scallions, thinly sliced

1/3 cup fresh cilantro leaves, minced

1 tbsp capers, minced

6 slices of toasted whole grain bread

Lettuce

3 scallions

1/4 cup cilantro

步驟

Heat 1 tablespoon of oil in a medium skillet over medium-low heat. Add the shishito peppers and spread them out in the pan. Cook undisturbed for 2–3 minutes, until the peppers begin to blister. Flip them, season with a pinch of salt, and cook for another 2–3 minutes. Transfer the peppers to a plate and set aside.

In the same pan, add the remaining oil, shallots, garlic, and a pinch of salt. Sauté for 4–5 minutes, or until the shallots begin to turn golden brown around the edges.

Transfer the shallots, garlic, and any oil left in the pan to a large glass measuring cup or blender. Add the tahini, vinegar, caper brine, mustard, syrup, nutritional yeast, the zest of 1 lime, the juice of half a lime, 1/2 teaspoon of salt, and the cold water. Blend until smooth. If the mixture is too thick or difficult to blend, add 1 tablespoon of water at a time, blending until the desired consistency is reached.

To a large mixing bowl, add the chickpeas and use a fork to mash them into a flaky consistency. I like to mash at least 2/3 or more of the chickpeas, but feel free to adjust the consistency to your preference. Taste the dressing and adjust the salt, sweetness, or acidity as needed.

Dice up half of the peppers then add them to the bowl of chickpeas along with the scallions, cilantro, and capers. Pour in about half the tahini sauce then fold everything together until combined.

To assemble your sandwich, spread some tahini sauce over each slice of toasted bread. Layer one slice with some lettuce, a few scoops of your chickpea mixture, a few of the leftover shishito peppers, and additional cilantro and scallions. Top with the other slice of bread, cut in half, and enjoy!