Sacha NadeauA fully vegan sandwich on the go! I really love this everyday recipe when I don’t feel like cooking. I always have all the ingredients in my pantry that I can whip up into this divine sandwich. Plus, this recipe is oil free, which makes it even healthier!
Here is my recipe of smashed sun-dried tomato and basil chickpea sandwich.
Smashed sun-dried tomato and basil chickpea sandwich
1 sandwich
Portions
5 minutes
Prep time
—
Cook time
—
Pause time
Vegetarian | To go | Cheap
Ingredients
For the smashed chickpea salad
1/2 cup of cooked chickpeas, smashed
1 tsp. of fresh minced basil
1 sun-dried tomato, minced
1 tsp. of tahini
1 ½ tsp. 0f chickpea water
1/2 tsp. of fresh lemon juice
Salt & pepper
For the sandwich
2 slices of toasted bread
1 tbsp. of vegenaise ( or mayonnaise)
3 slices of tomatoes
1 handful of snow pea shoots, to your taste
Preparation
- In a bowl, stir in all the ingredients “FOR THE SMASHED CHICKPEA SALAD” and mix until well combined.
- Create the sandwich, by spreading the vegenaise onto the slices of bread. Add the smashed chickpea salad, the tomato slices and finish up with the snow pea shoots.
- Enjoy!
Tips and tricks
The smashed chickpea salad can be made in advance and kept in the fridge for 2 to 3 days.
Sacha Nadeau
Léa Nadeau
