Chickpea Caesar Sandwich with Cacio-e-Pepe Frico

INGREDIENTS

1/2 cup cooked chickpeas

capers

parsley, finely chopped 

scallion or red onion, finely chopped

1 tablespoon mayo (I used vegan avocado oil mayo)

1 teaspoon white miso (optional or use anchovies/worcestershire)

1/2 teaspoon dijon mustard 

small squeeze of lemon (about 1 teaspoon)

1/2 teaspoon olive oil

salt

pepper

2 tablespoons grated parmesan cheese

toasted bread

radicchio 

romaine lettuce 

tomato

METHOD

1.  mash your chickpeas (I like to mash most of them and cook some in tact) and set to the side.

2. in a bowl, combine mayo, miso, mustard, lemon, olive oil, salt, and pepper. whisk well. add chickpeas, capers, scallion, and parsley to the bowl and mix until chickpeas are well coated. taste and adjust for seasoning.

3. preheat oven to 400 degrees F. line a baking sheet with parchment paper.

4. shape parmesan into a thin disc on parchment paper and sprinkle with pepper. bake for 3-5 minutes or until golden. allow to cool.

5. assemble sandwich: bread + radicchio + romaine + tomato + chickpea salad + cacio e pepe crisp. enjoy!