Smashed Chickpea Sandwich


Little known fact: I wrote most of my cookbook at Starbucks.  We were on vacation for some of the process, and occasionally I would stay up late and get things done with the TV on mute (and wine in hand), but ultimately, I found I was most productive at a coffee shop.  Prior to the writing portion of the book, I designed a small office space in my house and was psyched to use it.  However, every time I sat down, I'd find something else to do...like color coordinate my bookshelf or update my calendar.  Occasionally, I would find myself wandering downstairs to organize the tupperware drawer.  My point being, I could NOT focus at home, ever.  So, the nice baristas at Starbucks knew me, my drink, and I got to know all the other regulars who were there every day for whatever reason.  

THEN, a new coffee shop opened in town called For Five (I swear I'm getting to the sandwich part of this blog) and I haven't been back to Starbucks since.  I feel sort of badly about this.  Like I used all my new barista friends and then dumped them, high and dry.  Sure, I doubt they care, because after all they are Starbucks and serve millions of customers every day, but I still feel guilt because I always feel guilt.  Then, I add up all the money I spent on green tea lattes writing my book and that feeling dissolves.  STARBUCKS YOU OWE ME A THANK YOU CARD.  

Ok, so the sandwich.  At For Five, they make a Smashed Chickpea Sandwich that I was very excited to recreate at home.  It's essentially garbanzo beans, smashed, with greek yogurt, a little mayo, fresh squeezed lemon juice and some spices, served between toasted bread with whatever toppings you like (here: sprouts, cucumber and avocado).  It's a delicious lunch, and the beans provide a nice source of protein to a vegetarian dish.  Recipe below!  

*Side note: I find cucumbers completely worthless unless they are on a sandwich.  Sorry about it.        

Smashed Chickpea Sandwich
Makes: 4 

1 15oz. can of garbanzo beans, drained
2 Tbsp greek yogurt
1 Tbsp mayonaise
Juice of half a lemon 
Pinch of paprika
Pinch of cayenne
Salt and pepper to taste
Toasted bread
Optional toppings: avocado, sprouts, sliced cucumbers

In a bowl, smash garbanzo beans with a fork or masher until desired consistency is reached.  Add the yogurt, mayo, lemon juice and seasonings and stir, tasting and adding more spices if needed.  Serve on toasted bread with toppings of choice!


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