Chickpea and pesto sandwich recipe (vegan)
These vegan BBQ roasted chickpea sandwiches feature a delicious luxe creamy and quick homemade walnut pesto, garlic flavors, and crunchy salad. Pile all the deliciousness inside fluffy warm pita bread and you’re ready to dig into a super tasty vegan sandwich that doubles as lunch and dinner.
Ingredients
- 4 Pitas - or a pack of sandwich toast or bread of your choice
- 4-6 large tbsp Vegan Pesto
- 1 19oz can Chickpeas rinsed and drained
- 1 tbsp Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 2 tsp Smoked Paprika
- ½ tsp Salt
Homemade vegan walnut pesto
- 1 cup Walnuts
- ⅓ cup Pine Nuts
- 6-8 Oil packed Sundried Tomato halves
- 1 clove Garlic minced
- 1 bunch Fresh Basil equal to 1 cup packed basil or 60 basil sprigs
- ¼ cup Olive Oil
- Juice from ½ Lemon or juice from 2 limes
- ½ tsp Salt more if needed
- Pinch of Pepper
Instructions
How to Make Chickpeas in the Air Fryer
- Preheat your air fryer to 390°F (200°C).
- Drain and rinse the chickpeas, then place them in a bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, and salt. Toss to coat the chickpeas evenly.
- Pour the seasoned chickpeas into the air fryer basket. Cook for 12-15 minutes, shaking the basket a couple of times during cooking to ensure they crisp up evenly.
- Once the chickpeas are golden and crispy on the outside, remove them from the air fryer and let them cool slightly before eating.
- Add a little extra salt if needed, and enjoy!
How to Make Chickpeas in the Oven
- Preheat your oven to 400°F (200°C).
- Follow the same steps to drain, rinse, and season the chickpeas with olive oil and spices.
- Spread the chickpeas out on a lined baking sheet in a single layer.
- Roast for about 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden.
- Let them cool slightly before serving, and season with more salt if needed.
How to Make Chickpeas on the Stovetop
- Heat a little olive oil in a frying pan over medium-high heat.
- Add the drained and rinsed chickpeas to the pan, then season with garlic powder, onion powder, smoked paprika, and salt.
- Stir the chickpeas occasionally, cooking for about 7-10 minutes until they are golden and slightly crispy on the outside.
- Remove from the heat and set aside.
How to Make Homemade Vegan Pesto
- Heat a small non-stick pan over medium heat. Add the walnuts and pine nuts and toast them for a few minutes, stirring occasionally, until golden brown. Remove from the heat.
- In a blender or food processor, combine the toasted nuts, sun-dried tomatoes, basil, parsley, olive oil, minced garlic, lemon juice, and a pinch of salt and pepper.
- Blend everything until smooth, scraping down the sides as needed. Adjust seasoning to taste.
- Store any leftover pesto in a clean jar in the refrigerator.
Sandwich Assembly Option (Using Regular Sandwich Bread)
- Toast the Bread: Lightly toast 2 slices of your favorite sandwich bread (whole wheat, sourdough, or multigrain work great). This will add a little crunch and help the bread hold up to the fillings.
- Spread the Pesto: Generously spread the homemade pesto (or store-bought if you’re in a pinch) on one side of each slice of toasted bread.
- Add the Fillings: Layer your sandwich with fresh, crunchy salad greens, tomato slices, and cucumber slices. For a little extra flavor, sprinkle a pinch of salt and pepper over the veggies.
- Add the Chickpeas: Spoon the crispy roasted chickpeas on top of the veggies, evenly distributing them across the sandwich.
- Top it Off: Place the second slice of toasted bread on top, pesto side down. Press gently to hold everything in place.
- Slice and Serve: Cut the sandwich in half and enjoy!
- This is a perfect option for an easy lunch, school meals, or a quick picnic sandwich!
Making a Pita Sandwich
- Warm up your pita bread until it’s soft and fluffy (you can do this in the oven, microwave, or a skillet).
- Spread a generous spoonful of the homemade pesto inside each pita.
- Add your favorite sandwich fillings like crunchy salad, juicy tomato slices, and fresh cucumber.
- Stuff the pita with the roasted BBQ chickpeas, then finish with a little extra pesto on top if you’d like.
- Enjoy your delicious, homemade Mediterranean-style sandwich!
Notes
Make ahead tips:
You can prep the chickpeas and pesto ahead of time, then store the components separately and quickly assemble the sandwich with fresh vegetables when it's time to eat. In that sense, it's great for meal prepping or packing a quick lunch.
Gluten-free option:
All you have to do is use gluten-free bread or gluten-free pita to make this sandwich gluten-free. Of course, make sure the pesto (if you are using store bought) and all other store-bought ingredients you decide to use are gluten-free.
Extra veggies:
Go crazy with your veggies! Avocado, roasted red peppers, shredded carrots, and even arugula add a nice flavor and texture.