Sun-Dried Tomato and Chickpea Bagel Sandwich

Ingredients

• ⅔ cup Sun-dried Tomatoes
• 2 tbsp Tomato Paste
• ¼ tsp Ground Ginger
• ¼ tsp Ground Allspice
• ⅛ tsp Ground Coriander
• 1 can (15 oz) Chickpeas
• 1 ½ tsp Everything Bagel Seasoning
• 4 whole Whole Grain Bagels
• ¾ cup Arugula
• ¾ cup Cucumber

Instructions

1. Place sun-dried tomatoes in a bowl and cover with ⅔ cup very hot water. Let soak for 10 minutes — do not drain.
2. Transfer soaked tomatoes and all their soaking liquid to a small blender or food processor. Add tomato paste, ground ginger, ground allspice, and ground coriander. Process until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
3. Drain the chickpeas, reserving 1 tablespoon of the liquid from the can. In a medium bowl, combine the chickpeas, reserved liquid, and everything bagel seasoning. Mash with a fork to your desired consistency.
4. Toast the bagels until golden. Spread the sun-dried tomato mixture generously on both cut sides of each bagel.
5. Layer arugula, cucumber slices, and mashed chickpeas onto the bagel bottoms. Press the tops on and serve immediately.