Peanut Miso Cucumber Crunch Sandwich

Recipe from Plant Based RD
Husband-Tested in Alice’s Kitchen
Makes 4 sandwiches

I’m not a huge fan of sandwiches, but this one is quite delish.  I love that you can make the components in advance and then, come lunch time, place them on your favorite whole grain bread and enjoy. Easy peasy, tasty, tasty.

1 English cucumber, thinly sliced 
Pinch of kosher salt 
¼ cup cilantro leaves, minced 
1 scallion, thinly sliced 
3 Tablespoon finely chopped peanuts 
Zest and juice of 1 lime 
1 heaping Tablespoon natural unsalted peanut butter 
2 teaspoons soy sauce or tamari
1 teaspoon sriracha 
1 teaspoon maple syrup (optional)

1 (15 oz can) chickpeas, drained and rinsed 
2 teaspoons white miso paste 
2 scallions, thinly sliced ,
1 clove garlic, grated 
2 Tablespoons natural unsalted peanut butter
Pinch of salt 
1 Tablespoon sriracha 
2 teaspoon maple syrup 
2 teaspoon rice wine or brown rice vinegar 

Slices of whole grain sourdough bread or whole wheat bread or whole wheat lavash or whole wheat pita

Add the cucumbers to a medium bowl and top with a pinch of salt, cilantro, scallions, peanuts and lime zest. To a separate small bowl add the lime juice, peanut butter, soy sauce, sriracha and maple syrup and whisk together until evenly mixed. Pour the mix overtop the bowl of cucumbers then toss everything to combine and place in the fridge.

To a separate medium bowl, add your chickpeas and miso then use a fork to mash them together. When mashing, mash as much of the chickpeas as you personally like.

Add the scallions, garlic, peanut butter, sriracha, maple syrup, and rice wine vinegar then stir together well to combine into a uniform mixture. Refrigerate the mixture until ready to enjoy.

To assemble a sandwich, add a few spoons of the peanut miso chickpeas onto a slice of bread and spread it out evenly. Then layer the cucumbers on top. Cover with the other slice of bread then enjoy! (I would recommend adding some of your favorite greens to your sandwich as well.) Serve with some seasonal fruit or berries for a wholesome lunch.

Nutrition: (1 of 4 servings) 360 calories; 14g fat; 3g saturated fat; 0g trans-fat; 0mg cholesterol; 700mg sodium (This could be reduced by using tamari in place of soy sauce); 50g carbohydrates; 10g fiber; 3g sugars; 12g protein