Sun-Dried Tomato Chickpea Sandwich
Prep time
Total time
Chickpeas are very versatile and high protein.
Recipe type: Main
Serves: 2
  • 14-ounce carton chickpeas, 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 of salt and fresh ground black pepper
  • 1 garlic clove, chopped
  • ¼ cup basil, chopped
  • spinkle of fresh red chili flakes (optional)
  1. Place all the ingredients except the chickpeas in a food processor and process until smooth. Add more vegetable broth if needed.
  2. Add the chickpeas and process another 10-15 seconds. The chickpeas should still be lumpy, but somewhat mashed up.
  3. Stir to combine sun-dried tomato mixture and chickpeas.
  4. Toast your favorite vegan bread. Spread with the sun-dried tomato chickpea spread.
  5. Top with lettuce, sliced cucumber, avocado or your favorite sandwich toppings.
  6. Add extra vegan mayonaisse if desired.
Recipe by Ordinary Vegan at