Spiced Chickpea & Spinach Sourdough Sandwich
Spiced Chickpea & Spinach Sourdough Sandwich
Ingredients
For the Spiced Chickpeas
- 15 ounces canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 5 ounces fresh spinach
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 8 slices sourdough bread
- 1/4 cup mayonnaise, or vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons butter, softened, or olive oil for grilling
Instructions
- 1
Prepare the chickpeas: In a medium bowl, lightly mash the drained and rinsed chickpeas with a fork or potato masher until mostly broken down but still with some texture. Set aside.
⏱️ 5 min
- 2
Sauté aromatics: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 3
Spice the chickpeas: Add the mashed chickpeas to the skillet along with cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for 3-5 minutes, stirring occasionally, allowing the spices to toast and the chickpeas to warm through.
⏱️ 5 min
- 4
Wilt the spinach: Add the fresh spinach to the skillet with the chickpea mixture. Cook, stirring constantly, until the spinach has wilted, about 2-3 minutes. Remove from heat.
⏱️ 3 min
- 5
Finish the filling: Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Set the chickpea and spinach filling aside.
⏱️ 2 min
- 6
Prepare the bread: In a small bowl, mix together the mayonnaise and Dijon mustard. Spread a thin layer of this mixture on one side of each slice of sourdough bread. This will be the inside of your sandwich.
⏱️ 3 min
- 7
Assemble the sandwiches: Divide the chickpea and spinach filling evenly among four slices of sourdough bread, spreading it over the mayonnaise-mustard side. Top with the remaining four slices of bread, mayonnaise-mustard side down.
⏱️ 3 min
- 8
Grill the sandwiches: Spread softened butter evenly on the outside of each sandwich (the sides that will touch the pan). Heat a large skillet or griddle over medium heat. Place the sandwiches in the hot skillet and cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
⏱️ 10 min
- 9
Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Chickpea & Spinach Sourdough Sandwich
For the Spiced Chickpeas
- 15 ounces canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 5 ounces fresh spinach
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Assembly
- 8 slices sourdough bread
- 1/4 cup mayonnaise, or vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons butter, softened, or olive oil for grilling
Instructions
- 1
Prepare the chickpeas: In a medium bowl, lightly mash the drained and rinsed chickpeas with a fork or potato masher until mostly broken down but still with some texture. Set aside.
⏱️ 5 min - 2
Sauté aromatics: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 3
Spice the chickpeas: Add the mashed chickpeas to the skillet along with cumin, coriander, smoked paprika, and cayenne pepper (if using). Stir well to combine and cook for 3-5 minutes, stirring occasionally, allowing the spices to toast and the chickpeas to warm through.
⏱️ 5 min - 4
Wilt the spinach: Add the fresh spinach to the skillet with the chickpea mixture. Cook, stirring constantly, until the spinach has wilted, about 2-3 minutes. Remove from heat.
⏱️ 3 min - 5
Finish the filling: Stir in the lemon juice, salt, and black pepper. Taste and adjust seasonings as needed. Set the chickpea and spinach filling aside.
⏱️ 2 min - 6
Prepare the bread: In a small bowl, mix together the mayonnaise and Dijon mustard. Spread a thin layer of this mixture on one side of each slice of sourdough bread. This will be the inside of your sandwich.
⏱️ 3 min - 7
Assemble the sandwiches: Divide the chickpea and spinach filling evenly among four slices of sourdough bread, spreading it over the mayonnaise-mustard side. Top with the remaining four slices of bread, mayonnaise-mustard side down.
⏱️ 3 min - 8
Grill the sandwiches: Spread softened butter evenly on the outside of each sandwich (the sides that will touch the pan). Heat a large skillet or griddle over medium heat. Place the sandwiches in the hot skillet and cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the filling is heated through.
⏱️ 10 min - 9
Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve immediately.
⏱️ 1 min