Grilled chicken sausage sandwiches with Spanish chickpea salsa
3 oz, chopped, drained
Canned drained chickpeas
⅓ cup(s), rinsed and coarsely chopped
Uncooked red onion(s)
1 Tbsp, minced, finely chopped
½ tsp, mild smoked variety
Cooked chicken sausage(s)
12 oz, 4 (3-oz) sausages, chorizo or spicy chicken flavor
Reduced calorie hot dog bun(s)
4 item(s), whole-grain variety
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- In small bowl, mix pimientos, chickpeas, onion, vinegar, oregano, and paprika for salsa.
- Grill sausages, turning occasionally, until charred in spots and heated through, about 5 minutes. Grill buns, cut-side down, until lightly toasted, about 1 minute. Arrange sausages in buns and top each with 21⁄2 tbsp chickpea salsa.
- Serving size: 1 sausage sandwich