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