* 2 tbsp olive oil * 8 oz shishito peppers, stems removed * Kosher salt * 1 large shallot, sliced * 3 cloves garlic, smashed * 1/4 cup tahini * 1 tbsp white wine vinegar * 2 tsp of the brine from a jar of capers * 1 tsp dijon mustard * 1 tsp agave syrup * 1 tbsp nutritional yeast * 1 lime * 1/4 cup ice cold water or more as need * 1, 15 oz can chickpeas, drained and rinsed * 3 scallions, thinly sliced * 1/3 cup fresh cilantro leaves, minced * 1 tbsp capers, minced
**To Assemble**
* 6 slices of toasted whole grain bread * Lettuce * 3 scallions * 1/4 cup cilantro
###Instructions
1. Heat 1 tbsp of oil in a skillet over medium-low heat. Add the shishito peppers and spread them out in the pan. Cook undisturbed for 2–3 mins, until the peppers begin to blister. Flip them, season with a pinch of salt, and cook for another 2–3 mins then transfer to a plate and set aside.
1. In the same pan, add the remaining oil, shallots, garlic, and a pinch of salt. Sauté for 4–5 mins, or until the shallots begin to turn golden brown around the edges.
1. Transfer the shallots, garlic, and any oil left in the pan to a large glass measuring cup or blender. Add the tahini, vinegar, caper brine, mustard, syrup, nutritional yeast, zest of 1 lime, juice of 1/2 lime, 1/2 tsp salt, and the cold water. Blend until smooth. Taste the dressing and adjust the salt, sweetness, or acidity as needed.
1. To a large mixing bowl, add the chickpeas and mash with a fork into a flaky consistency (adjust the consistency to your preference).
1. Dice up half of the peppers then add them to the bowl of chickpeas along with the scallions, cilantro, and capers. Pour in about half the tahini sauce then fold together to combine.
1. To assemble, spread some tahini sauce over each slice of bread. Layer a slice with lettuce, a few scoops of your chickpea mix, a few shishito peppers, cilantro and scallions. Top with the other slice of bread, cut in half, and enjoy!
3 Comments
###Ingredients
**Filling**
* 2 tbsp olive oil
* 8 oz shishito peppers, stems removed
* Kosher salt
* 1 large shallot, sliced
* 3 cloves garlic, smashed
* 1/4 cup tahini
* 1 tbsp white wine vinegar
* 2 tsp of the brine from a jar of capers
* 1 tsp dijon mustard
* 1 tsp agave syrup
* 1 tbsp nutritional yeast
* 1 lime
* 1/4 cup ice cold water or more as need
* 1, 15 oz can chickpeas, drained and rinsed
* 3 scallions, thinly sliced
* 1/3 cup fresh cilantro leaves, minced
* 1 tbsp capers, minced
**To Assemble**
* 6 slices of toasted whole grain bread
* Lettuce
* 3 scallions
* 1/4 cup cilantro
###Instructions
1. Heat 1 tbsp of oil in a skillet over medium-low heat. Add the shishito peppers and spread them out in the pan. Cook undisturbed for 2–3 mins, until the peppers begin to blister. Flip them, season with a pinch of salt, and cook for another 2–3 mins then transfer to a plate and set aside.
1. In the same pan, add the remaining oil, shallots, garlic, and a pinch of salt. Sauté for 4–5 mins, or until the shallots begin to turn golden brown around the edges.
1. Transfer the shallots, garlic, and any oil left in the pan to a large glass measuring cup or blender. Add the tahini, vinegar, caper brine, mustard, syrup, nutritional yeast, zest of 1 lime, juice of 1/2 lime, 1/2 tsp salt, and the cold water. Blend until smooth. Taste the dressing and adjust the salt, sweetness, or acidity as needed.
1. To a large mixing bowl, add the chickpeas and mash with a fork into a flaky consistency (adjust the consistency to your preference).
1. Dice up half of the peppers then add them to the bowl of chickpeas along with the scallions, cilantro, and capers. Pour in about half the tahini sauce then fold together to combine.
1. To assemble, spread some tahini sauce over each slice of bread. Layer a slice with lettuce, a few scoops of your chickpea mix, a few shishito peppers, cilantro and scallions. Top with the other slice of bread, cut in half, and enjoy!
[Source](https://www.instagram.com/reel/DFbsUXWMMHS/)
Her name is plantbasedrd on Instagram. Every single thing I’ve made from her page has been absolutely delicious
That actually looks really delicious.