Chickpea And Pepper Sandwich Spread Recipes

Steps:

• In a blender, combine the pickle relish, mayonnaise, pickle juice and mustard. Add one can of chickpeas; cover and process until smooth. Gradually add remaining can of chickpeas; blend until smooth., Transfer to a large bowl; stir in celery and carrot. Line pita bread with spinach leaves and tomato slices. Place about 1/2 cup chickpea mixture in each pita half.

Steps:

• Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher, scraping down the sides of the bowl with a rubber spatula as needed, until the chickpeas are crushed and the salad is slightly chunky. Taste and adjust the seasoning with salt and pepper.
• Spread the salad onto 2 slices of the bread, top with the pepitas and baby kale and then sandwich with the remaining 2 slices bread. Serve immediately.

Steps:

• For the patties: Lightly oil 1 quarter-size sheet pan and keep in a warm place. In a heavy-bottomed pot over high heat, mix the chickpea flour, salt, cumin, black pepper and cayenne. Gradually add 2 1/2 cups water while stirring with a flat-bottomed wooden spatula. Avoid lots of lumps of flour, but a few are ok. While stirring almost constantly, gradually lower the heat as the mixture thickens. Add the parsley when most of the water has been absorbed. Once it is thickened and the mixture pulls away from the sides and bottom of the pot when you stir it, it is done. It should take 10 to 15 minutes. Transfer the patty mixture to the sheet pan and spread it evenly, covering the entire pan. (Optional: Also oil the bottom of another pan and place it on top of the patty mixture. Press firmly to create a smooth, even surface, then remove.) Cool completely. For the squash: Preheat the oven to 350 degrees F. Cut the squash in half lengthwise and remove the seeds. Cut crosswise into 1/4-inch slices (when delicata first come into season you can eat the skin). Toss with a little olive oil and a pinch of black pepper, place on a sheet pan and bake until easily pierced with a knife, 10 to 15 minutes. Keep these warm. For the aioli: Add the mustard, garlic, egg yolks, lemon zest and lemon juice to a food processor and puree. With the unit running, slowly drizzle in the olive oil until all is used. It should form a thick emulsion, like mayonnaise. Cool completely. For the slaw: Toss the carrots and radishes with the oil and vinegar. Season with salt and pepper. Keep at room temperature. Now for the sandwiches! Fill a deep-fat fryer with vegetable oil (alternatively use rice bran oil) and set to 350 degrees F. (If preferable, bake or grill the patties as you would polenta.) Slice the rolls in half to open them, lightly brush with olive oil and toast them either on a grill or in the broiler of an oven. Take the sheet pan of chickpea and cut into 12 pieces. For each sandwich, drop 2 of the patties into the fryer until they are crispy and begin to brown, about 4 minutes. Spread aioli on each side of the roll, then place salad greens on each side. Cover 1 side with the carrot radish slaw, then place 3 to 4 slices of roasted squash on top. Remove the patties from the fryer, drain on paper towels and lightly salt them. Place them over the squash and close the sandwich up! This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.;

Steps:

• Place the chickpeas in a food processor with the garlic, olive oil, lemon juice, red peppers and coriander. Blitz to a paste. Season to taste. Serve in a bowl with toasted pitta breads.

Steps:

• Mix all ingredients in a bowl apart from the chickpeas and blend for a few seconds. Then add chickpeas washed and drained and mash with a fork leaving a crunch texture.
• Keeps in the fridge for up to 5 days,.

Steps:

• Combined Chickpeas, Nayonaise, Mustard, Celery, Pickles and Onions in a medium-sized mixing bowl and mix with a carefully with a spatula.
• Using a potato masher, mash mixture to desired consistency.
• Spread a thin layer on to one slice of bread, add as much spinach as desired, spread more chickpea salad to the other slice of bread and add salt and pepper to taste.

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!

Steps:

• Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.