I received free product of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with with the contest. I was not compensated for my time.
I mean really, is there anything more beautiful than an open faced sandwich? All the toppings piled high showing off their impeccable deliciousness. Smashed chickpeas, while we’re used to them on sandwiches in hummus form, offer a chewy texture and the perfect foundation for building bold flavor, like in today’s Moroccan infused flair.
When you think of Moroccan flavors, what first comes to mind? Cumin or cardamom? Soy sauce probably doesn’t sound like it fits into Moroccan style, but the savory umami flavor is something you don’t want to skip!
Instead of adding salt, use Kikkoman Less Sodium Soy Sauce instead. For this recipe which serves 6, I only used 1 tablespoon, which breaks down to about a half teaspoon per serving – cutting the sodium by 1000mg versus half a teaspoon of table salt per serving would.
As a dietitian, cutting sodium intake is definitely something that’s important for myself, when cooking for others, and teaching my clients. I love that soy sauce, a traditionally higher sodium ingredient, can absolutely fit into a well-balanced, nourishing eating plan.
Are you on board with the open faced sandwiches? Chickpeas and soy sauce may not seem like a perfect pair, but they certainly do play well together 🙂
- 1 15-oz can of chickpeas, rinsed and drained (about 1 ½ cups cooked)
- 2 Tbsp olive oil
- 1 Tbsp Kikkoman Traditionally Brewed Less Sodium Soy Sauce
- 2 Tbsp fresh lime juice (about half a lime juiced)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 Tbsp red bell pepper (about a quarter of the pepper)
- 1 green onion, thinly sliced
- 1 tsp minced garlic
- 1 1/2 Tbsp sesame seeds
- 1/4 tsp red pepper flakes
- Add garbanzo beans, olive oil, and soy sauce to the bowl of a food processor. Secure lid and pulse on and off for 20 seconds, or until the beans are halved. Add the lime juice, turmeric, cumin and coriander and pulse an additional 20 seconds, or until spices have incorporated and beans have been chopped into small chunky pieces. Using a spatula, transfer the chickpea mixture into a medium mixing bowl. Set aside.
- In a small dry skillet over medium-low heat, add the sesame seeds. Toast the seeds for about 2-3 minutes until golden brown or until seeds begin to 'jump' in the pan. Remove from heat.
- Add red bell peppers, green onion, garlic, toasted sesame seeds, and red pepper flakes to the chickpea mixture, gently mixing with a wooden spoon to combine. Taste and adjust seasonings as needed.
- Serve immediately or chilled on a piece of whole grain toast topped with spinach and 2 Tbsp of chickpea mixture. Store leftover chickpea smash in a sealed container in the refrigerator up to 5 days.
Interested in other recipes featuring Kikkoman soy sauces? Click the image below!