This sandwich has everything going for it.
It’s CREAMY….CRUNCHY…SAVORY…..FILLING……AND REALLLLLLLY HEALTHY!
This is the kind of sandwich you make exactly one week after Thanksgiving. It’s the kind of sandwich that will make you forget all the treats and heavy food you ate one week ago. It will remind you how great you feel after eating something light and fresh. It will give you enough energy to make it through a barre3 workout video or hot yoga class. Basically, what I’m trying to say is, make this sandwich. You will feel amazing!
I have been making this sandwich a lot this week to use up a big batch of arugula pesto I recently made.
In case you haven’t noticed I’m a pretty big fan of pestos that are not traditional. Examples are; beet pesto, kale walnut pesto, parsley walnut miso pesto, sage pesto, dill pesto, roasted red pepper pesto, and sun-dried tomato pesto just to name a few! If there was a food challenge to make pesto out of random vegetables I think I could win. I take my pesto making very seriously!
This arugula pesto is worthy of a pesto challenge. I give it 2 very enthusiastic thumbs up!
Arugula pesto:
A few large handfuls of arugula
3-4 cloves garlic, minced
a handful of chopped walnuts, lightly toasted
a handful of shaved parmesan (if you are dairy free just omit this, it will still be good!)
about 1/4 cup extra virgin olive oil
salt and pepper to taste
Mix all ingredients in a food processor.
To make the green goddess sandwich:
mix 1/2 a cup of cooked chickpeas in a bowl with 2 tbs diced red onion. Add half an avocado, a sprinkle of salt and a dash of pepper. With the back of a fork mash the mixture together.
Spread pesto over one slice of bread. Add chickpea mixture, top with spinach and another slice of bread. EAT!
Thanks for sharing this idea, this sandwich was amazing!
I added a squeeze of lemon juice to the garbanzo/avocado and put some bean sprouts on it, too. It made for a really great lunch.
So happy you enjoyed the sandwich! Lemon juice sounds like an excellent addition!