Wednesday, July 21, 2010

Chickpea Sandwiches

If you're having trouble imagining a chickpea sandwich, don't worry - you're not alone. There was a recipe in Cooking Light for chickpea sliders (yes, I'm sure they had a more creative name for the recipe) - which I totally overlooked. Being a "beef" person, I really couldn't imagine a chickpea sandwich. I envisioned a bland, dry burger substitute wanna-be. Fortunately, my mom made the slider version when I was home during the holidays last winter; I'm now able to use chickpeas for more than hummus. Don't misunderstand - this is no substitute for a burger! If you're a stubborn meat and potatoes person . . . this recipe probably isn't for you. I think it is a nice change of pace from the ordinary sandwich. Try it and let me know what you think . . .

Chickpea Sandwiches
1  (8-ounce) red potato
3  tablespoons  olive oil, divided
1  teaspoon  minced garlic
1  (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
1  tablespoon  chopped fresh parsley
1/2  teaspoon  salt
1/2  teaspoon  grated lemon rind
1/2  teaspoon  smoked paprika
1/4  teaspoon  freshly ground black pepper
2  large egg whites, lightly beaten


1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

3. Assemble sandwiches. I have been loving the sandwich thin-type buns lately - the filling of the sandwich doesn't get overpowered by a huge amount of bread. Add mixed greens and sliced red bell pepper - a perfect compliment of flavor and texture. Cucumber and/or radish would probably be a nice addition as well. I also mixed up a spread made of Greek yogurt and Gourmet Garden Mediterranean Blend (you can find this in the refrigerated section of HyVee in Quincy - near the salad and fresh herbs). I think the spread is essential - but if you can't find the little Gourmet Garden tubes, any type of flavored mayonnaise would work, or you can create your own using Greek yogurt, sour cream, creme fraiche, mayo, etc. - blended with oregano, basil, garlic, and peppers.

This recipe can also be made into sliders to serve as an appetizer. Adapted from Cooking Light.