- Prep Time: 5 mins
- bake Time: 35 mins
- Total Time: 40 mins
- yield: 2
Ingredients
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¾ cup Anthony’s Goods Dried Chickpeas, soaked for 24 hours in plenty of water
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½ tsp baking soda
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1 small shallot, sliced
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3 mini peppers, sliced
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3 tbsp capers
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1 tbsp lemon juice
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1 tbsp olive oil
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1 tsp apple cider vinegar
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Salt, to taste
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1 small package roasted seaweed
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4 slices of toast
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Dill pickles, for serving
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Instructions
Capers bring the brine and roasted seaweed brings the ocean flavor to this chickpea-based “tuna” sandwich.1. To prepare the chickpeas: Soak the chickpeas for 24 hours and drain them before adding them to a medium pot with plenty of water and the baking soda. Bring to a boil then reduce to a simmer and cook until the chickpeas are tender (about 30-35 mins). Drain the water and let the chickpeas cool completely.
2. Add the chickpeas to a medium bowl and use a fork to mash them. Add the sliced shallots and mini peppers, capers, lemon juice, olive oil and apple cider vinegar and mix well to combine. Taste and add salt, if needed.
3. Toast your bread and add the chickpea mixture onto one slice. Top with a few sheets of roasted seaweed and sandwich with another slice of bread. Serve with dill pickles on the side.
