And if we throw in some sriracha, then it can only be better!
This sandwich is featured on my Prep Ahead Week 3 menu: HERE.
This sandwich features roasted artichokes, chickpeas and vegetables. The dressing can be either vegan mayo or vegan yogurt. I opted for the yogurt since it is just as creamy as mayo and the tang is welcome.
The sandwich is laced with cilantro and shredded carrots and perfect served in whole wheat hot dog rolls.
As the easy green accompaniment, I served it with a simple vinaigrette on a green salad. Easy and satisfying.
Sriracha Artichoke Rolls
Makes 4 servings
1 teaspoon olive oil or oil spray
1 (14-ounce) can artichokes, squeezed of excess water and chopped
2 cups cooked or 1 (15-ounce) can chickpeas, rinsed and drained
3 garlic cloves, minced
3 celery ribs, sliced thin
2 medium carrots, shredded
1/4 cup cilantro, chopped
1/2 cup unsweetened plain nondairy yogurt
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon sriracha
4 to 6 hot dog buns
1. Heat the oil in a medium skillet over medium heat. Add the artichokes and chickpeas. Cook until golden, without stirring much. Add the garlic and cook until golden. Season with salt and pepper. Set aside to cool while you chop the vegetables.
2. Add the celery, carrots, cilantro, yogurt, lime juice and sriracha to a large bowl. Add the roasted beans and artichoke. Mix well. Taste and adjust seasoning.
3. Toast the buns. Serve the salad in the buns. Serve with a green salad.
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