Lemony Smashed Chickpea, Artichoke, and Feta Grilled Cheese
I used a sturdy flax and quinoa bread from Whole Foods for this sandwich but any sturdy multigrain-type bread will do. You want it thickly sliced to stand up to the fillings and powerful flavors.
Ingredients
- 1 cup smashed chickpeas from a can rinse and drain the chickpeas before smashing
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped parsley leaves divided
- 1/2 cup marinated artichoke hearts roughly chopped
- 1/2 cup crumbled feta cheese
- Freshly-ground black pepper to taste
- 4 slices mozzarella cheese
- 4 slices multigrain bread
- 1 teaspoon butter
- 1 teaspoon olive oil
Instructions
- Mix the smashed chickpeas, lemon juice, 2 tablespoons chopped parsley and black pepper in a small bowl. I smashed the chickpeas with a potato masher and then a fork. You want the ingredients combined but you still want the chickpeas to have some texture.
- Mix the chopped artichoke hearts, feta cheese, 1 tablespoon chopped parsley and black pepper in another small bowl.
- Spread 1/2 cup chickpea mixture on one slice of bread. Add 1/4 cup artichoke mixture. Press the chickpea and artichoke mixtures down with the back of a spatula so they stick to the bread. Top it off with 2 slices of mozzarella cheese and another slice of bread.
- Heat a small skillet over medium high heat. Add 1/2 teaspoon butter and olive oil. Once butter is melted, add the sandwich. Let it cook for about 4-5 minute or until the bottom slice of bread is nice and golden. If the bread starts to brown to fast, turn the heat down to medium. Press down on the sandwich with the back of a spatula to make sure it stays together before flipping. Then, flip the sandwich and cook for 3-4 minutes on the other side or until the mozzarella cheese is fully melted.
- Repeat with the rest of the ingredients to make the second sandwich.