Roasted Squash Chickpea Salad Sandwiches

• servings: 2 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

15.5-ounce (439 g) can chickpeas, drained and rinsed

3 tablespoons (35 g) vegan mayo

2 teaspoons lemon juice

1-2 teaspoons minced fresh rosemary

1 teaspoon dijon mustard

1/2 teaspoon onion powder

1/4 teaspoon salt, or to taste

1 cup thinly sliced winter squash (I used Kabocha)

1 teaspoon olive or sunflower oil

Large pinch salt

Pinch of pepper

4 slices white bread, or similar (I used Dave's Killer Bread)

1 cup (15 g) fresh arugula

Directions

1. In a mixing bowl, place chickpeas, mayo, lemon juice, rosemary, dijon, onion powder, and salt. Using a potato masher or fork, mash together until slighty chunky, but with no whole chickpeas. Place in refrigerator to chill and allow flavors to meld while you prep squash.

2. In another bowl, place thinly sliced squash rounds, drizzle oil over them, then sprinkle with salt and pepper, tossing to coat all of the slices evenly. Place them in an air fryer basket or try, and air fry at 375F for 9-11 minutes, or until tender and cooked through.

3. Alternatively, you can roast them on a parchment-line baking sheet at 375F for 18-20 minutes. Once squash is cooked, set it on a rack to cool.

4. To assemble sandwiches, divide chickpea salad between two slices of bread and spread into a very even layer. Then top with fresh arugula, and squash slices, both in even layers, with some overlapping pieces. Top with remaining slices of bread, trim crust from the sides, and cut each sandwich into 4 pieces.

Nutrition

• Serving Size: 1 sandwich
• Calories: 499
• Total Fat: 17g
• Saturated Fat: 2g
• Total Carbohydrate: 36g
• Dietary Fiber: 13g
• Total Sugars: 12g
• Protein: 19g