Name: Zucchini Chickpea Cashew Patty Sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2/3 cup raw chickpeas; 1 medium-sized zucchini; salt & pepper; 2 garlic cloves; 1 jalapeño; 1/2 cup raw cashews; 3-4 fresh ciabatta rolls; 1 avocado, mashed; 1 large heirloom tomato, sliced; 2 cups fresh arugula

Ingredients

Units Scale

2/3 cup raw chickpeas
1 medium-sized zucchini
salt & pepper
2 garlic cloves
1 jalapeño
1/2 cup raw cashews
3-4 fresh ciabatta rolls
1 avocado, mashed
1 large heirloom tomato, sliced
2 cups fresh arugula

Instructions

Soak the chickpeas in water for 2 hours, then drain.
Shred the zucchini and toss with 1 tsp salt. Let sit for 10 minutes, then squeeze out the excess moisture. Set aside.
Combine the soaked chickpeas, garlic, jalapeño, and cashews in a food processor. Pulse until everything is mostly smooth — not a complete paste, but smooth enough to hold together.
Combine the chickpea mixture with the shredded zucchini, and mix together with a spoon, adding about 1/2 tsp fresh ground pepper.
Form into small patties and bake on a parchment-lined baking sheet at 375F for 25 minutes, flipping after 15 minutes. The patties should be golden on the outside!
To assemble the sandwich, slice and toast the ciabatta, spread one side with fresh avocado, add a few patties along with sliced tomato and fresh arugula. Enjoy!