How long can the sandwich components be stored for?

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.

Can this be made gluten-free?

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.

How can I make this nut-free?

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.

Peanut Miso Cucumber Crunch Sandwich

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

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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)

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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!