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Collard Greens Pesto Chickpea Salad Sandwiches

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Collard Greens Pesto Chickpea Salad Sandwiches Collard Greens Pesto Chickpea Salad Sandwiches

Collard Greens Pesto Chickpea Salad Sandwiches




These sandwiches are a flavor explosion! Smashed chickpeas with 5-ingredient collard greens pesto spread onto whole grain bread with sprouts, tomatoes, and onion. Every year with the CSA that I buy, there are weeks where I get so many leafy greens that my refrigerator turns into a deciduous forest. Trying to eat them all is...
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The post Collard Greens Pesto Chickpea Salad Sandwiches appeared first on Yup, It's Vegan!.

These sandwiches are a flavor explosion! Smashed chickpeas with 5-ingredient collard greens pesto spread onto whole grain bread with sprouts, tomatoes, and onion.

It’s high time I showed a little more love for collard greens in particular, something I eat regularly but rarely share on the blog. This time around, I also received fresh basil in my CSA share, and immediately knew I wanted to blanch the collard greens and blitz them up into a fresh green pesto.

After making the pesto just stir it together with some mashed, smashed, or intact (up to you!) garbanzo beans and you’re set on your way with no mayo to speak of!
With an entire pound of collard greens packed in, these sandwiches are nutritious as hell and definitely a great recipe to feed non-vegans! I’m confident you would enjoy great success substituting other hearty greens like kale for the collards here. Just reduce the blanching time to about 2 minutes, as collards take particularly long to blanch.

Collard Green Pesto Chickpea Salad Sandwiches

Smashed chickpeas are tossed with bright and fresh collard greens pesto, and spread on whole grain toast with mustard, tomatoes and onions to make these satisfying collard green pesto chickpea salad sandwiches.

For the collard greens pesto chickpea salad:

1 lb collard greens ((equaled 1 bunch for me; weighed before removing stems))
2 ripe avocados (roughly chopped)
1/2 tsp salt
1 and 1/2 tbsp fresh lemon juice
1 cup fresh basil leaves (loosely packed)
1 and 1/2 cups cooked chickpeas (rinsed and drained)

For the pesto chickpea salad sandwiches:

collard green pesto chickpeas ((above))
8 slices whole grain bread ((or gluten-free if needed))
1 small red onion (thinly sliced)
1 cup cherry tomatoes (sliced (or use other type of tomatoes))
2 cups bean sprouts
mustard and/or other condiments of choice

For the collard greens pesto smashed chickpeas:

Bring a pot of water to a boil. Meanwhile, remove the stems from the collard greens and tear them into smaller pieces (the exact size isn’t important). Also, prepare a separate bowl of ice-cold water. Once the water is boiling, add the collard green leans to the pot and stir. Cook for 2 and a half minutes, stirring once or twice. Pour the pan into a strainer, or remove the collard greens with a slotted spoon, and then plunge them into the ice water.

Either spread out the collard greens somewhere in a single layer to dry if you have time to wait; or squeeze the liquid out of them with your hands. Add them to a food processor along with...


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Source of the news: yupitsvegan
Publication date: 05-09-2017 22:18
visto: 14

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