recipes, inspiration, nutrition
Showing posts with label sandwich. Show all posts
Showing posts with label sandwich. Show all posts

Jun 25, 2012

Sloppy Col Sandwich

Here's another fresh summertime sandwich for you!

Makes 4+ sandwiches



Hummus (see my recipe here or buy/make your own)
1 loaf focaccia or 4 fresh whole wheat rolls (or even just a yummy, grainy whole wheat bread will work fine)
1 ripe avocado
2 roasted red peppers, sliced (see my recipe here or buy/make your own)
1 bunch alfalfa sprouts
2-3 carrots, shredded
2 tomatoes, sliced
1 c. mixed salad greens (optional, this sandwich gets pretty full!)
Sea salt and pepper, to taste

Variations:
Use pesto instead of hummus
Drizzle balsamic vinegar on the veggies
Use egg/less mayo as a spread


YUM!

Avocado & Chickpea Salad Sandwich

If you love guac and you also love humus, you will love this recipe! :)  It tastes very refreshing on a hot summer day!

Makes 3-4 sandwiches



1 (15 oz) can chickpeas, rinsed and drained
1 large, ripe avocado
1/4 c. fresh cilantro, chopped
2 T chopped green onion
Juice from 1 lime
Sea Salt and Pepper, to taste
Bread (I like whole wheat)
Spinach leaves and other toppings

Mash the beans in a bowl with the avocado.  Add cilantro, onion, and lime juice.  Season with salt and pepper.

Spread on bread and add your toppings.

This spread can also be used as a dip for veggies, crackers, and pita chips.

Mmmmmm.

Jun 4, 2012

Spinach-Chickpea Spread


Serves 4

1T EVOO
2 garlic cloves, minced
1 can (15 oz) chickpeas
1T + 1t lemon juice
10 oz spinach
salt
1/2 t crushed red pepper flakes
2 t tahini
2 whole wheat 6-inch pitas, halved
1 tomato, sliced

Heat oil in a large saucepan over medium heat.  Cook garlic for 1 minute.  Add the beans and lemon juice and cook for 1 minute.  Add spinach, crushed red pepper.

Cover and heat to med-high.  Cook for 4 minutes until the spinach is wilted.

Uncover and heat to high.  Cook until lemon juice is evaporated (if not already), about 2 minutes.  Cool.

Pulse the mixture with tahini, 1 t lemon juice, 1/4 t salt - until chunky.

Refrigerate up to 2 days.  When ready to serve, fill pitas with the spread and sliced tomatoes.

Easy, delicious, and fresh for the summer!