Lemony Garbanzo Bean Sandwiches

    START TO FINISH: 20 minutes MAKES 4 sandwiches

    1 15-ounce can no-salt-added garbanzo beans (chickpeas), rinsed and drained*

    3 tablespoons snipped fresh parsley

    1 teaspoon finely shredded lemon peel

    2 tablespoons lemon juice

    1 tablespoon finely chopped red onion

    1 tablespoon olive oil

    1⁄8 teaspoon ground black pepper

    1⁄2 of a large cucumber, peeled, quartered lengthwise, and sliced (about 1 cup)

    1⁄2 cup watercress or arugula

    1⁄3 cup roasted red sweet pepper strips

    1 12-inch Italian flatbread (focaccia), quartered

    1 In a medium bowl combine drained beans, parsley, lemon peel, lemon juice, red onion, oil, and black pepper. Using a potato masher or fork, coarsely mash bean mixture. Stir in cucumber, watercress, and roasted pepper.

    2 Cut each portion of flatbread in half horizontally. Fill flatbread portions with bean mixture.

    PER SANDWICH: 401 cal., 8 g total fat (0 g sat. fat), 10 mg chol., 472 mg sodium, 71 g carb., 5 g fiber, 16 g pro.


    If desired, substitute 13⁄4 cups cooked dried garbanzo beans for the canned beans.