Spicy Chickpea Sandwiches Recipes
CHICKPEA SALAD SANDWICH RECIPE BY TASTY
Here's what you need: chickpeas, red onion, red bell pepper, vegan mayonnaise, dijon mustard, garlic powder, onion powder, salt, pepper, fresh dill, leafy green, bread
Provided by Rachel Gaewski
Categories Lunch
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
- Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
- Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
- Wrap in parchment paper and secure with rubber band.
- Enjoy!
Nutrition Facts : Calories 340 calories, Carbohydrate 42 grams, Fat 12 grams, Fiber 11 grams, Protein 13 grams, Sugar 9 grams
SPICY ROASTED CHICKPEAS RECIPE BY TASTY
Here's what you need: chickpeas, olive oil, ground cumin, chili powder, cayenne pepper, salt
Provided by Crystal Hatch
Categories Snacks
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Carefully dry the chickpeas. Removing the skins is optional and they will come off easily. The drier you get them, the crunchier they'll be!
- In a medium bowl, add dried chickpeas, olive oil, cumin, chili powder, cayenne pepper and salt. Toss well to coat evenly.
- Spread chickpeas out on a parchment paper-lined baking sheet.
- Roast for 15-20 minutes.
- Mix around on baking sheet and roast for additional 15-20 minutes, or until browned.
- Cool for 5-10 minutes.
- Enjoy!
Nutrition Facts : Calories 823 calories, Carbohydrate 115 grams, Fat 25 grams, Fiber 34 grams, Protein 38 grams, Sugar 20 grams
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SPICY CHICKPEA SANDWICHES
Sunset, MARCH 2009. It looks like a lot of ingredients, but it's for the whole sandwich and salad, not just the patties.
Provided by dicentra
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make chickpea patties: In a 3- to 4-qt. pan, mix chickpea flour and dry seasonings.
- Gradually whisk in 2 1/2 cups water until smooth. Cook over medium heat, whisking often, until mixture begins to thicken, 3 to 5 minutes. Switch to a spoon and stir until mixture pulls away from pan bottom and mounds in center of pan, 4 to 6 minutes.
- Stir in parsley. Using an oiled spoon or fingers, evenly spread mixture in an oiled 9- by 13-in. pan. Let cool.
- Make mayo: Mix all ingredients together in a small bowl. Chill, covered.
- Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes.
- Now for the sandwiches! Preheat broiler and set a rack 4 inches from heat.
- Split rolls, leaving one side attached, and open up. Place rolls cut side up in a large rimmed baking pan; lightly brush tops with 1 tablespoons olive oil. Broil until golden, about 1 minute. Tip onto counter and drape with foil.
- Oil the baking pan. Brush chickpea mixture with 1 tablespoons olive oil; sprinkle with salt.
- Cut into 12 rectangles and set slightly apart in oiled pan. Broil until golden, 4 to 6 minutes. Turn patties over and broil until golden on second side, about 2 minutes.
- To assemble, generously spread mayo on cut sides of rolls. Place some salad greens on one side of each roll and top with some carrot slaw, then 2 chickpea patties.
Nutrition Facts : Calories 486.3, Fat 32.3, SaturatedFat 4.6, Cholesterol 15.3, Sodium 1364.2, Carbohydrate 41.9, Fiber 6.1, Sugar 10.8, Protein 9.3
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- Make slaw: Whisk together vinegar, oil, salt, and pepper in a medium bowl, then gently stir in carrots and radishes.
- Now for the sandwiches! Preheat broiler and set a rack 4 in. from heat. Split rolls, leaving one side attached, and open up. Place rolls cut side up in a large rimmed baking pan; lightly brush tops with 1 tbsp. olive oil. Broil until golden, about 1 minute. Tip onto counter and drape with foil.
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