Grilled sourdough and pesto come together with chickpeas to make the best vegan sandwich you’ve ever had! This Vegan Chickpea Pesto Sandwich is fresh, zesty, crunchy, and satisfying.
This grilled chickpea pesto sandwich is a total game changer in the world of vegan sandwiches.
Q: Does this sandwich have to be on sourdough?
A: The base of this vegan sandwich, or the salad mixture, can be enjoyed in a variety of ways! This chickpea salad can be used:
- on top of a bed of lettuce
- in a lettuce wrap
- in a grilled whole grain wrap with spinach
- as a dip for crackers
- by itself as a side salad
Q: Is there gluten-free sourdough?
A: If you eat gluten-free and want sourdough bread, you are in luck. Many specialty shops make gluten-free sourdough bread. If you want to make it yourself at home check out this recipe: This vegan panini has a few main ingredients that really make it come together.
Fresh Lemon Juice & Zest
Q: Can I substitute fresh lemon juice for lemon juice for bottled?
A: While you absolutely can use bottled lemon juice in this recipe, you will be needing a lemon for the zest. If you have a fresh lemon for the zest, why not use it for the juice too! ;)I’ve made this recipe without fresh lemon zest, and while it’s still delicious, there is a noticeable difference.
Vegan Pesto
Q: Is pesto vegan?
A: In traditional Italian pesto, parmesan cheese is used. This means it is not vegan. However, since it’s only 1 ingredient away from being vegan it’s very easy to change. Simply swap out parmesan cheese for nutritional yeast or vegan parm. Plant-based pesto can be made at home or purchased from places like Trader Joe’s that sell vegan pesto.
Chickpeas
Canned chickpeas are used in this recipes. Rinse and drain the chickpeas thoroughly before use for the best flavor. I like to really mash up my chickpeas, while still leaving some chickpea halves behind for more texture.
The Best Chickpea Pesto Sandwich
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
- 1/4 cup nutritional yeast
- 3 tbsp chopped fresh basil
- 1/2 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
- on top of a bed of lettuce
- in a lettuce wrap
- in a grilled whole grain wrap with spinach
- as a dip for crackers
- by itself as a side salad
