The Best Chickpea Pesto Sandwich
Grilled sourdough and pesto come together with chickpeas to make the best vegan sandwich you've ever had! This chickpea pesto sandwich is fresh, zesty, crunchy and satisfying.
Ingredients
- 1 19oz can chickpeas, rinsed and drained
- 3 heaping tbsp vegan pesto
- 1.5 tbsp lemon juice (or the juice of 1/2 a lemon)
- 2 tbsp fresh lemon zest
- ¼ cup nutritional yeast
- 3 tbsp chopped fresh basil
- ½ tbsp Italian spice blend
- 1 large clove garlic, minced
- salt and fresh ground black pepper to taste
For the sandwich
- 2 slices sourdough bread per sandwich
- lettuce
- sliced tomato
- fresh basil leaves
- a couple chopped walnuts or pine nuts (optional)
- a drizzle of balsamic reduction (optional)
Instructions
- In a medium mixing bowl, add in chickpeas and mash to your preferred consistency. I mash them well but still leave some chickpea halves for texture.
- Add in your pesto, lemon juice, zest, nutritional yeast, garlic, pesto, chopped basil nuts (if adding) and dried spices. Stir until everything is mixed well.
- Thinly coat one side of each sourdough slice with vegan mayo or vegan butter. Grill until golden brown.
- Assembly your sandwich by coating 1 slice of bread in a thick layer of the chickpea mixture, top with fresh basil leaves, lettuce, tomato slices, fresh ground black pepper and a drizzle of balsamic reduction.
- The chickpea salad mixture keeps in the fridge in an airtight container for up to 5 days. Serve, and enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 450kcal | Carbohydrates: 45g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 6.6g | Sodium: 400mg | Potassium: 600mg | Fiber: 7.5g | Sugar: 3.5g | Vitamin A: 150IU | Vitamin C: 15mg | Calcium: 75mg | Iron: 4mg
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