If you’re searching for a quick, hearty, and delicious vegan sandwich, this chickpea sandwich with tomato pesto is going to be your new go-to! It’s packed with plant-based protein, super satisfying, and comes together in under 15 minutes.
The creamy smashed chickpea filling is mixed with tangy tomato pesto and lemon juice for a burst of fresh flavor. Add crisp lettuce, juicy tomatoes, and toasted sourdough, and you’ve got a sandwich that’s just as perfect for meal prep as it is for a weekday lunch.
Ingredients & Substitutions
Chickpea Filling
- 1 (19oz) can chickpeas, rinsed and drained
- 3–4 tbsp tomato pesto – store-bought or try my homemade sun-dried tomato pesto
- 2–3 tbsp lemon juice – fresh squeezed adds brightness
- Salt & pepper – adjust to taste
Sandwiches
- 8 slices sourdough (or bread of choice—multigrain, ciabatta, or gluten-free work well)
- 1 tbsp olive oil – for pan-toasting bread
- Green lettuce – romaine or butter lettuce works best
- 1–2 large tomatoes, sliced
- Optional: thin layer of mayo – vegan mayo or skip entirely
Substitution Ideas
- Swap sourdough for pita or wraps.
- Use spinach or arugula instead of lettuce.
- Add avocado slices, roasted red peppers, or cucumber for extra flavor.
Helpful Tools
- Large skillet or grill pan (for toasting bread)
- Mixing bowl
- Fork or potato masher (for smashing chickpeas)
- Sharp knife & cutting board
How to Make This Chickpea Sandwich with Tomato Pesto Recipe
Step 1: Toast the Bread
Heat a skillet over medium heat with a drizzle of olive oil. Toast the bread slices until golden and crisp on both sides.
Step 2: Make the Chickpea Filling
Rinse the chickpeas.
In a medium bowl, combine chickpeas, tomato pesto, lemon juice, salt, and pepper. Use a fork or potato masher to smash until creamy but still slightly chunky.
Step 3: Assemble the Sandwiches
- Spread mayo on half the bread slices (if using).
- Add a generous scoop of chickpea mixture.
- Layer with fresh tomato slices and crisp lettuce.
- Top with the remaining bread slices.
Step 4: Serve or Store
Slice in half and enjoy right away! Leftover chickpea filling keeps for up to 2 days in the fridge, making this great for meal prep.
Tips & Tricks
- Don’t over-mash the chickpeas; a little texture makes the sandwich more satisfying.
- If packing for lunch, store tomatoes and lettuce separately and assemble just before eating to keep bread crisp.
- For extra richness, drizzle with balsamic glaze before serving.
Frequently Asked Questions
Yes! The chickpea filling can be made up to 2 days in advance. Store it in an airtight container in the fridge and assemble sandwiches fresh for best texture.
Sourdough is my favorite because of its crunch and tang, but ciabatta, multigrain, or even wraps make excellent choices too.
Absolutely! Simply swap in your favorite gluten-free bread or use gluten-free wraps or lettuce leaves as a base.
Yes! Basil pesto works great, though the flavor will be more herby and less tangy compared to tomato pesto. Both are delicious!
You can add a layer of hummus, sprinkle in hemp seeds, or pair the sandwich with a side of roasted edamame for an extra protein boost.
Easy Chickpea Sandwich with Tomato Pesto
Ingredients
Chickpea Filling
- 1 19oz can chickpeas, rinsed and drained
- 3-4 tbsp tomato pesto see notes
- 2-3 tbsp lemon juice
- salt & pepper to taste
Sandwiches
- 8 slices sourdough or bread of choice
- 1 tbsp extra virgin olive oil
- green lettuce
- 1-2 large tomatoes, sliced
- a thin layer of mayo optional
Instructions
Toast the Bread
- Heat a large pan over medium heat. Add a small drizzle of olive oil and place the bread slices in the pan. Toast until golden brown and crisp, flipping as needed. You may need to do this in batches.
Make the Chickpea Filling
- In a medium bowl, combine the chickpeas, tomato pesto, lemon juice, and salt and pepper. Use a fork or potato masher to smash everything together until well-combined but still slightly chunky.
Assemble the Sandwiches
- Spread a thin layer of mayo on half of the toasted bread slices, if using. Top each with a generous scoop of the smashed chickpea filling, then layer on sliced tomatoes and lettuce. Top with the remaining slices of bread.
Serve or Store
- Slice sandwiches in half and enjoy immediately. Makes 4 sandwiches. If you're only making a couple now, you can store the extra chickpea filling in an airtight container in the fridge for up to 2 days. Enjoy!
Notes
Notes
- Pesto Swap: You can use store-bought tomato pesto or try my homemade version here: https://essycooks.com/vegan-sun-dried-tomato-pesto-10-minute-recipe/#recipe.
- Bread Choices: Sourdough adds a nice tang and crunch, but any sturdy bread like multigrain or ciabatta works well.
- Make Ahead: The chickpea mixture keeps beautifully in the fridge for up to 2 days—perfect for prepping ahead and assembling fresh!
- Add-ons: Feel free to add avocado slices, a handful of arugula, or red onion for a twist.
Nutrition
Conclusion
This chickpea sandwich with tomato pesto is proof that simple ingredients can make an incredible meal. With its zesty, creamy chickpea filling, fresh veggies, and perfectly toasted bread, it’s a recipe you’ll keep coming back to—whether for meal prep, quick lunches, or an easy family dinner.
Give it a try, and don’t forget to experiment with fun add-ons like avocado or arugula. Happy cooking!
