Peanut Chickpea Sandwich

Ingredients:

• 1 (15 oz) can of chickpeas, rinsed
• 1/4 cup peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup or mirin
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/2 teaspoon sannam chili (or chili powder)
• water, to thin
• 1/4 cup red onion, diced
• 1/4 cup chopped cilantro

Directions:

1. Begin by dicing and chopping your red onion and cilantro. Set aside.
2. In a bowl, add your rinsed chickpeas. Using a potato masher, or fork, mash the chickpeas to the consistency of your choice. I prefer to have an even blend of mashed to partially broken chickpeas.
3. In a separate bowl, add the peanut butter, rice vinegar, maple syrup, and spices. Mix until emulsified/combined. Taste and adjust seasonings per your preference. You may need to add water to thin if the peanut butter thickened while mixing.
4. Add the peanut butter-miso mixture to the mashed chickpeas. Stir to combine.
5. Add the red onion and cilantro. Stir until combined.
6. Chill for 1 hour or eat at room temperature.