Roasted Red Pepper & Chickpea Sandwich
2 Slices Martin’s 100% Whole Wheat Potato Bread
½ Cup Chopped Chickpeas
¼ Cup Diced Onion, divided
1 Tablespoon Chopped Celery
2 Tablespoons Roasted Red Peppers
½ Cup Fresh Spinach
Salt and Pepper, to taste
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Lemon Juice
Heat a bit of olive oil in a small skillet over medium-low heat. Add in half the diced onions (about 2 tbsp.) and cook until caramelized, stirring occasionally, about 10-15 minutes.
Meanwhile, prepare chickpea mixture. Add the remaining raw onions, celery, and chickpeas to the bowl of a food processor; add salt, pepper, vinegar, and lemon juice; pulse until combined.
Prepare sandwich by spreading the chickpea mixture on one slice of Martin’s 100% Whole Wheat Potato Bread, followed by the spinach, caramelized onions, and roasted red pepper; finish off with the second slice of bread.
In the same pan as before, toast the sandwich just like you would a grilled cheese. Heat a bit of olive oil to the pan, then add the sandwich, gently pressing down to apply pressure. Toast for about 1 minute on medium-low heat, then flip sandwich and toast the second side for about 1 minute.
Remove from heat, cut in half, and serve.
368 Calories; Serves 1