Green ‘Everything” Sandwich with Avocado
with crispy BBQ chickpeas
Loaded with fresh ingredients, pesto, and cheese, these summery sandwiches are quick and easy to pull together. BBQ-inspired crispy chickpeas are a protein-packed alternative to chips.
Smarts: To keep this meal simple, we used store-bought pesto but feel free to make your own if you prefer.
Smarts: To keep this meal simple, we used store-bought pesto but feel free to make your own if you prefer.
Tags
Proteins
Cuisines
Ingredients
Green ‘Everything” Sandwich:
- Cucumbers - 8 oz , thinly sliced
- Bread, any gluten-free - 8 slices (if you have a good bakery-style gluten-free bread that you like, use that, but any type will work)
- Avocados - 1 , sliced
- Pesto, store-bought - 1/3 cup
- Cheese, pepper jack - 4 slices (sub any type of cheese)
- Alfalfa sprouts (opt) - 1 cup (sub mung bean sprouts)
Crispy BBQ Chickpeas:
- Paprika, smoked - 2 tsp
- Curry powder, mild - 2 tsp
- Sugar - 1/2 tsp
- Salt - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
- Oil, olive - 2 Tbsp
Prep
- Make BBQ spice - (If prepping right before cooking, get oven heating first.) Combine paprika, curry powder, sugar, salt, ground coriander, and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Cucumbers - Slice cucumbers. (Can be done 1 day ahead)
- Bread - If bread isn’t already sliced, slice.
- Avocados - Slice avocados.
- Beans - Drain and rinse.
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Make
- Heat oven to 425F / 218C.
- Spread beans out on a sheet pan. Add olive oil and toss to coat. Sprinkle with BBQ spice and gently stir everything to coat.
- Roast beans in the oven until deep golden brown, shaking the pan halfway through cooking, 10 to 12 minutes.
- Toast bread if you’d like.
- Assemble sandwiches by spreading pesto on both sides of bread. Layer sandwiches with cheese, cucumbers, avocados, and sprouts.
- Serve sandwiches with BBQ chickpeas on the side. Enjoy!
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