Peanut Miso Cucumber Crunch Sandwich
This Peanut Miso Cucumber Crunch Sandwich is packed with 22 grams of protein per sandwich and requires no cooking. Just mash and mix all the umami elements together for the ultimate sandwich.
Cucumbers are currently all the craze, which definitely inspired a little spin on a cookbook recipe that I absolutely love, which is my Peanut Miso Chickpea Salad Sandwich. The only thing I’m changing is what is stuffed inside the sandwich along with it. Enter the humble cucumber, which we are tossing together with a deliciously tangy peanut lime sauce.
There’s umami, crunch…and honestly just a fun way to embrace the remaining warmth of summer.
Why You’ll Love This Peanut Miso Cucumber Crunch Sandwich
- A fun play on a cookbook recipe. The Peanut Miso Chickpea Salad is straight from the cookbook, but we play it up by adding an extra punch of flavor and crunch in the form of the peanut cucumber salad that is also stuffed into the sandwich.
- Packed with protein. Stuff the filling between 3 sandwiches and you’ll get 22 grams of protein per sandwich.
- Full of flavor. The balance of the umami from the miso and crunch from the cucumber salad makes for a memorable and delicious sandwich.
Key Ingredients and Substitutions
- Chickpeas: Feel free to swap with white beans like cannellini beans or butter beans if not a fan of chickpeas.
- Peanut Butter: If you have allergies you can swap the peanut butter with a different nut or seed butter instead. Do note, that changing the nut butter will also alter the original recipe flavors. For the closest nutty alternative, I like sesame paste (this is different from tahini as the sesame seeds are toasted before grinding into a paste).
- Miso Paste: I used yellow miso paste, but feel free to use white miso paste. This adds great umami flavor to this dish. If you need a quick alternative, try this with some soy sauce or tamari instead.
- Sriracha: I like to add this for a level of spice. You can swap for some hot sauce or if you want to change the flavor profile you can also try with some gochujang paste instead.
- Cucumbers: I used an English cucumber, but Persian cucumbers can work great here too.
- Scallions: If you want a strong oniony flavor, feel free to use some diced red onion in this.
- Peanuts: If allergic, try this with chopped almonds, pistachios, cashews, sesame seeds, pepitas, or sunflower seeds.
How to Make a Peanut Miso Cucumber Crunch Sandwich
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 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 cucumber salad on top. Cover with the other slice of bread then enjoy!
Expert Tips
- Balance the flavors to your liking. The base of this sandwich is really simple, so feel free to update and add more or less of any ingredients to make it fit your palate. I mean that! If you are sensitive to sweet, start with less. If you like it more savory and salty, add more miso. Want that extra bit of tang, add more vinegar or lime. Play those flavors up to what really makes a sandwich memorable to you.
- Add more. You can always choose to add more veggies to your chickpea filling. This would work well mixed with some diced bell pepper or some shredded carrots.
- Make this peanut-free. Swap for a different nut or seed based butter for the chickpea filling (I love this with sunflower butter). Then swap the peanuts for a nut or seed of preference.
Frequently Asked Questions
When prepping the chickpea mash and the cucumbers, make sure to store them in separate airtight containers. The cucumbers will last up to 3 days and the chickpeas will last for up to 5 days.
Ensure that you use a gluten-free soy sauce or wheat-free tamari. Then instead of serving this in a sandwich, try it in a gluten-free wrap or enjoy over your favorite gluten-free grains like rice or quinoa. The smashed chickpeas can also be spread over whole grain crackers and served topped with the peanut cucumbers.
Swap the peanuts and peanut butter with a tolerated substitute. If you are allergic to peanuts, but okay with tree nuts, try this with almond butter or cashew butter. If you are allergic to all nuts you can also try this with sunflower butter, tahini or sesame paste as an alternative.
Make It a Meal
While I used the chickpea salad and cucumbers to create a sandwich, here are some other ideas for how to serve both:
- In a grain bowl with rice or quinoa that is served with cubed avocado
- The chickpea filling can be used as an onigiri filling with the cucumber served as a side salad
- Chickpea filling spread over whole grain crackers and topped with the cucumber slices
More Sandwich Recipes to Obsess About
- Smoky Maple Tempeh Hash Breakfast Sandwiches
- Caramelized Onion Chickpea Salad Sandwich
- Spinach Artichoke White Bean Sandwich
- Marinated Tofu and Zucchini Sandwich
- Marinated Tomato Sandwich
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Peanut Miso Cucumber Crunch Sandwich
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 3–4 sandwiches 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This Peanut Miso Cucumber Crunch Sandwich is packed with 22 grams of protein per sandwich and requires no cooking. Just mash and mix all the umami elements together for the ultimate sandwich.
Ingredients
Peanut Cucumber Crunch Salad
- 1 English cucumber, thinly sliced
- Pinch of kosher salt
- 1/4 cup cilantro leaves, minced
- 1 scallion, thinly sliced
- 3 tbsp crushed peanuts
- Zest and juice of 1 lime
- 1 heaping tbsp natural peanut butter
- 2 tsp soy sauce or tamari
- 1 tsp sriracha
- 1 tsp maple syrup (optional)
Peanut Miso Chickpea Salad
- 1, 15 oz can chickpeas, drained and rinsed
- 2 tsp white miso paste
- 2 scallions, thinly sliced
- 1 clove garlic, grated
- 2 tbsp natural peanut butter, salted
- 1 tbsp sriracha
- 2 tsp maple syrup
- 2 tsp rice wine vinegar
- 6–8 slices of sourdough bread or whole wheat bread
- Vegan mayo, for serving (optional)
Instructions
- 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 vinegar then stir together well to combine into a uniform mixture. Refrigerate the mixture until ready to enjoy.
- To assemble a sandwich, spread each slice of bread with a thin smear of mayo. Then add a few spoons of the peanut miso chickpeas onto one of the bread slices and spread it out evenly. Then layer the cucumber salad on top. Cover with the other slice of bread then enjoy!
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
