All Recipes

Roasted Red Pepper & Chickpea Sandwich

20 Mins


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

Olive Oil


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove from heat, cut in half, and serve.

368 Calories; Serves 1