Peanut Miso Cucumber Crunch Sandwich

Name: Peanut Miso Cucumber Crunch Sandwich
Ingredients: 1 English cucumber (thinly sliced); a pinch kosher salt; 0.25 cup cilantro leaves (minced); 1 scallion (thinly sliced); 3 tbsp crushed peanuts; 1 lime (zest and juice); 1.5 tbsp natural peanut butter; 2 tsp soy sauce; 2 tsp sriracha; 1 tsp maple syrup (optional); 1 15 oz can chickpeas (drained and rinsed); 2 tsp white miso paste; 2 scallion (thinly sliced); 1 cloves garlic (grated); 2 tbsp natural peanut butter (salted); 1 tbsp sriracha; 2 tsp maple syrup; 2 tsp rice wine vinegar; 6 slices sourdough bread or whole wheat bread

This one is easy to prep in advance and packed with 22g protein per sandwich, lots of fiber and some hydrating veggies.

Ingredients

Bread

Directions

1
Add the cucumbers to a medium bowl and top with a pinch of salt, cilantro, scallions, peanuts and lime zest.
2
To a separate small bowl add the lime juice, peanut butter, soy sauce, sriracha and maple syrup and whisk together until evenly mixed.
3
Pour the mix overtop the bowl of cucumbers then toss everything to combine and place in the fridge.
4
To a separate medium bowl, add your chickpeas and miso then use a fork to mash them together.
5
Add the scallions, garlic, peanut butter, sriracha, maple syrup, and rice wine vinegar then stir together well to combine into a uniform mixture.
6
Refrigerate the mixture until ready to enjoy.
7
To assemble a sandwich, add a few spoons of the peanut miso chickpeas onto a slice of bread and spread it out evenly.
8
Then layer the cucumbers on top. Cover with the other slice of bread then enjoy!

Notes

Extra side note, the cucumbers are also just great on their own to snack on.

See on Instagram

Related recipes

Apple Crumble Chia Pudding

Barbecue Glazed Tofu Burgers

Buffalo Tofu

Butternut Squash White Bean Soup with Crispy Sage