Chickpea sandwiches are a vegetarian/vegan version of egg salad, chicken salad, or tuna salad sandwiches. I am not a vegetarian or vegan, but I mooched this sandwich off someone’s plate at a cafe. It was surprisingly hearty and delicious without the meat. In fact, even carnivores enjoy this sandwich without being under duress. With some assistance, I recreated this at home. If you have leftover chickpeas from a salad or take-out, by all means, use them. There is some benefit of using chickpeas that are seasoned. Definitely use a good sourdough or ciabatta bread for the sandwich. I personally do not like raw tomatoes in my sandwiches, but a slice of tomato is a great addition. This sandwich travels well. Wrap it tightly in foil as soon as it comes out of the oven.
- 2 Ciabatta rolls or sourdough slices
- 1 cup cooked chickpeas
- 1 tsp of seasonings (if chickpeas are not leftovers) like everything bagel or bbq seasoning or taco seasoning.
- 1 chopped avocado
- ½ small onion chopped
- Sprouts or thinly sliced salad greens
- Harissa, hot sauce, pesto, or any aioli or condiment for bread.
Instructions
- Spread harissa or condiments over the top and bottom of the bread. I usually dig out some of the bread from ciabatta to make room for filling.
- Mix the chickpeas, onions, and seasonings. Gently mash the mixture to make a chunky filling. Spread generously on the bread.
- Toast in a toaster oven until filling is hot, top with salad greens and sprouts.
- Cut in sandwiches into halves.
- Serve with some chips and enjoy!