Home > Lunch > Sandwiches > Pesto Chickpea Sandwiches Pesto Chickpea Sandwiches August 13, 2021 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! These Pesto Chickpea Sandwiches are part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series! Pesto Chickpea Sandwiches When life is especially busy, big hearty sandwiches are one of my go-to choices for a fast dinner. A good BLT, Chicken Salad, Tuna Salad, and these Pesto Chickpea Sandwiches all fit the bill for a tasty, family-friendly dinner in a hurry! When you load this chickpea mixture on a hearty sandwich bun with tons of veggies, these sandwiches can definitely be considered dinner fare — lunch shouldn’t get all the fun! Even though these sandwiches are vegetarian, they have a very nourishing, meat-like filling that is loaded with (plant-based) protein. Pair the protein from the chickpeas with the good-for-you fats in the pesto and you’ll be amazed just how satiating these sandwiches are! Pesto Chickpea Sandwich Ingredients There are six primary ingredients in these sandwiches, with a few pantry staples to enhance the flavors. Let’s break down the ingredients below: Chickpeas: also called garbanzo beans — they’re one and the same! Pesto: more on this ingredient below! Mayo: use good, creamy, full-fat mayonnaise. We recommend Hellman’s/Best Foods®. Dijon: The Dijon adds a wonderful depth of flavor and a slight tang. Don’t use regular mustard; the two are very different. Sun-dried tomatoes: Pick the tomatoes packed in oil — those have the most flavor! While they’re generally pretty small as is, a quick coarse chop (or cut with sharp kitchen shears) ensures they’ll make it into every bite of the sandwiches. Our brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added. Sliced almonds: The almonds add a great crunchy texture and flavor. We skip toasting them because this is a life-saver (quick) recipe! Pantry staples: The last few ingredients tie everything together and balance all the flavors nicely — honey, lemon, salt, and pepper. QUICK TIP Thoroughly rinse and drain the chickpeas. Wet chickpeas will water down the sandwich mixture and make it less flavorful. Let’s Talk Pesto Since these sandwiches are supposed to be super quick and require minimal ingredients, we use a store-bought pesto instead of making our own. And because the pesto is a big part of these Pesto Chickpea Sandwiches, make sure you use a really tasty one. I’d recommend getting refrigerated, freshly made basil pesto. You’ll find it near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce (not sponsored). Freshly made pesto can certainly be spendy, but it lasts a good amount of time and a little goes a long way to add loads of flavor to so many dishes. Consider adding some leftover pesto to some of our favorite dishes like: Pesto Ravioli made on a sheet pan with roasted veggies Pesto Chicken Tortellini easy 30-minute meal Creamy Pesto Pasta with broccoli and tomatoes Pesto Chicken with a Corn and bean salsa Pesto Vegetable Bowls over couscous Creamy Pesto Orzo with ground turkey (one-pot meal!) Pesto Chickpea Sandwiches: Serving Suggestions We like this sandwich best on hearty toasted whole-grain bread or toasted ciabatta sandwich rolls. We love adding fresh, ripe tomatoes, ripe and creamy avocado, and lettuce. Other sandwich addition ideas: red onion, smashed ripe avocado, extra mayo or pesto, pickles, banana peppers, and micro-greens. For a low-carb meal, layer this sandwich filling on butter lettuce leaves and enjoy it as a lettuce wrap. Add the chickpea filling to warmed pita bread or naan with fresh veggies of your choice. Fold it up and eat it like a taco. Layer the chickpea filling on small toasted whole grain rolls for a fun appetizer or side dish. Serve the chickpea mixture in a bowl (as a dip) with crackers! More quick sandwiches or wraps Hummus Wraps with roasted chickpeas BBQ Chicken Sandwich Recipe with smashed avocado Black Bean Wraps with an avocado-tomato salsa Cucumber Sandwich with a ranch-mayo spread Honey Mustard Chicken Salad Sandwiches on croissants FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pesto Chickpea Sandwiches 5 from 1 vote - Review this recipe Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil-pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! SAVE TO RECIPE BOX Print Recipe Pesto Chickpea Sandwiches 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with store-bought basil-pesto, sun-dried tomatoes, and almonds for a flavorful, hearty, and nutritious meal! Course Dinner, lunch, Sandwich, Vegetarian Cuisine American, Healthy, Vegetarian Keyword Pesto Chickpea Sandwiches Prep Time 20 minutes Total Time 20 minutes Servings 4 sandwiches Calories 441kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 1 can (15.5 oz) chickpeas, (also called garbanzo beans), drained & rinsed▢ 1/4 cup sun-dried tomatoes (packed in oil) Note 1▢ 1/4 cup prepared basil pesto Note 2▢ 3 tablespoons mayonnaise recommended: Best Foods/Hellmans ▢ 1/2 tablespoon honey▢ 1 teaspoon EACH: lemon and Dijon mustard▢ Fine sea salt & pepper▢ 1/4 cup sliced almonds▢ Assembly: bread/sandwich rolls, lettuce, tomato, avocado, onion, etc. (whatever you like on a sandwich!)US - Metric USMetric InstructionsPESTO CHICKPEAS: Drain, rinse, and pat dry the chickpeas. Pour into a large bowl and add the rest of the ingredients except the almonds. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Mix everything together with a fork, mashing chickpeas as you mix (you might need to use some muscle here; press them down firmly!). It's okay if not all the chickpeas are mashed-- we like lots of texture here! Once sufficiently mashed and mixed, stir in the sliced almonds.ASSEMBLE: Toast the bread/sandwich rolls. Layer your sandwich faves -- we like lettuce, tomato, and a ripe avocado sprinkled with some salt and pepper. Divide mashed pesto chickpeas between 4 sandwiches. Add the top piece of bread/sandwich roll. Enjoy immediately! Video Recipe NotesNote 1: Sun-dried tomatoes: Use the tomatoes packed in oil — those have the most flavor! While they’re generally pretty small as is, a quick coarse chop (or cut with sharp kitchen shears) ensures they’ll make it into every bite of the sandwiches. Our brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added. Note 2: Basil Pesto: I recommend getting refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is our personal favorite store-bought pesto sauce. Nutrition information doesn't include bread and optional toppings. Nutrition FactsServing: 1serving | Calories: 441kcal | Carbohydrates: 45g | Protein: 16g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 263mg | Potassium: 936mg | Fiber: 12g | Sugar: 14g | Vitamin A: 465IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? 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