Looking for a vegan lunch recipe that has staying power for your busy afternoon? Sink your teeth into this protein-packed sandwich loaded with garlicky white beans, watercress, olive oil and balsamic vinegar.

White Bean Watercress Baguettes

Serves 2

Ingredients:

• 1 (15-oz) can cannellini beans, rinsed and drained
• 2 garlic cloves, finely chopped
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil plus more for brushing baguettes
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 4 small baguettes, split (toasted, if desired)
• Balsamic vinegar to taste
• 1 cup loosely packed trimmed watercress sprigs

Directions:

1. In a small bowl, coarsely mash beans with a fork then stir in garlic, lemon juice, oil, and parsley. Season with salt and pepper.
2. Brush the cut sides of baguettes with olive oil then sprinkle with balsamic vinegar.
3. Mound bean mixture onto one half of each baguette. Top with watercress then remaining baguette halves.
4. Slice baguettes crosswise in half. Serve immediately.

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