The Ultimate Vegan Chickpea Pesto Sandwich. This vegan sandwich is packed with flavor and texture, thanks to the combination of grilled sourdough bread, pesto, and chickpeas. The chickpeas add a satisfying crunch and a boost of protein, while the pesto adds a zesty, fresh flavor. It’s the perfect lunch or dinner option for vegans and non-vegans alike. This vegan sandwich is sure to become your new favorite!
Can I make the Vegan Chickpea Pesto Sandwich without sourdough?
The base of this vegan sandwich, or the salad mixture, can be enjoyed in a variety of ways! Additionally, you can use any bread of your choice for this sandwich. Sourdough is a classic choice, but you can also use whole-grain bread, a baguette, or even a wrap. The options are endless, so feel free to get creative and experiment with different bread options to find your perfect sandwich. 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
Can I make this Vegan Chickpea Pesto Sandwich gluten-free?
Absolutely! Simply use a gluten-free bread option, such as gluten-free sourdough bread from a specialty shop, or make it at home with a gluten-free sourdough bread recipe. You can also enjoy this delicious Vegan Chickpea Pesto mixture on a bed of lettuce, in a lettuce wrap, or as a dip for crackers for a gluten-free option.
Can I substitute fresh lemon juice for bottled lemon juice in this Vegan Chickpea Pesto Sandwich?
For the best results, it is recommended to use fresh lemon juice in this recipe. The zest of the lemon is also used for added flavor, so if you have a fresh lemon on hand, it’s worth it to use it for both the zest and the juice. While it’s still delicious with bottled lemon juice, fresh lemon adds an extra burst of flavor that makes a noticeable difference in the taste of the sandwich.
Is pesto vegan?
Not all pesto is vegan-friendly, but it’s easy to make it plant-based. Traditional pesto contains parmesan cheese, which is not vegan. To make a vegan version, swap out the parmesan cheese for nutritional yeast or a vegan parmesan alternative. You can make your own vegan pesto at home or purchase it from stores like Trader Joe’s.
Chickpeas: The Star of the Show
Chickpeas are the main ingredient in this delicious vegan chickpea pesto sandwich recipe. They add a great source of plant-based protein and a nice texture to the sandwich. When using canned chickpeas, make sure to rinse and drain them thoroughly before using for the best flavor. For added texture, I like to mash some of the chickpeas while leaving some halves intact.
How to store the vegan chickpea pesto sandwich?
This vegan chickpea pesto sandwich is best enjoyed fresh, but if you have leftovers, you can store them in the refrigerator for up to 2 days. To reheat, place the sandwich on a skillet or griddle over medium heat until it’s warm and the bread is crispy again. If you want to keep it fresh and avoid soggy bread, store the bread and the filling separately, and assemble the sandwich just before eating.
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
Yum loved this sandwich! I used a fresh sourdough bread and it was delicious 🤤 🤤🤤 I will be definitely trying a few more of your vegan recipes!
Thank you for trying and so happy you liked it!