Sun-Dried Tomato Chickpea Sandwich
When these thin slices of vegetables are layered on a sandwich, it makes the sandwich extra juicy and adds another texture of crunch.
Servings: 2
Ingredients
- 14- ounce chickpeas carton, drained and rinsed
- ½ cup sun-dried tomatoes either packed in oil and rinsed or dried tomatoes that have been soaked in boiling water for 15 minutes until soft
- ¼ cup vegetable broth
- 2 tablespoons vegan mayonaise or more if desired
- pinch salt and fresh ground black pepper
- 1 garlic clove chopped
- ¼ cup basil chopped
- fresh red chili flakes sprinkle, optional
Instructions
- Place all the ingredients except the chickpeas in a food processor and process until smooth. Add more vegetable broth if needed.
- Add the chickpeas and process another 10-15 seconds. The chickpeas should still be lumpy, but somewhat mashed up.
- Stir to combine sun-dried tomato mixture and chickpeas.
- Toast your favorite vegan bread. Spread with the sun-dried tomato chickpea spread.
- Top with lettuce, sliced cucumber, avocado or your favorite sandwich toppings.
- Add extra vegan mayonaisse if desired.