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.