Pesto Chickpea Sandwiches are ready in a flash! Mash chickpeas with pesto, sun-dried tomatoes, and almonds for a flavorful meal!

Try this Curried Chickpea Salad variation next!

Pesto Chickpea Sandwich

Table of Contents

Pesto Chickpea Sandwiches

When life is especially busy, hearty sandwiches are one of my go-to choices for a fast dinner. A good BLT, Chicken Salad, Tuna Salad, and these sandwiches all fit the bill for a tasty dinner in a hurry!

Who says lunch gets all the fun? This veggie-packed sandwich works for dinner too. These sandwiches don’t have meat, but they’re still super filling.

Ingredient shot-- image of all the ingredients used in this recipe

Pesto Chickpea Sandwich Ingredients

  1. Chickpeas: Also called garbanzo beans — they’re the same!
  2. Mayo: Use thick, creamy mayo.
  3. Dijon: Skip regular mustard—they don’t taste the same.
  4. Sun-dried tomatoes: Use the kind packed in oil—they taste the best! They’re usually small, but a rough chop (or cut with kitchen scissors) to help spread them through the mix. I like California® sun-dried tomatoes.
  5. Sliced almonds: These add a nice crunch and flavor. No need to toast them—this is a quick and easy recipe!
  6. Pantry staples: A few last things pull it all together—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.

Process shots-- add all ingredients to a bowl; mash together with a fork; add in almonds.

Let’s Talk Pesto

These sandwiches are meant to be fast and easy, so I use store-bought pesto instead of making it from scratch. Since pesto adds so much flavor, pick one that you love. I like fresh basil pesto from the fridge section—it’s near the cold pasta and cheese. Rana’s® Basil Pesto is my favorite.

Fresh pesto can cost more, but it keeps well in the fridge and you only need a little to add big flavor to lots of meals.

Here are some easy ways to use extra pesto:

Process shots--mix all ingredients; add to toasted bread with toppings

Pesto Chickpea Sandwiches: How to Serve

  • Spoon the mix on toasted whole-grain bread or ciabatta rolls
  • Add toppings like tomato, soft avocado, and lettuce
  • Other topping ideas: red onion, extra avocado, mayo, pesto, pickles, banana peppers, or small greens
  • For a low-carb meal, use butter lettuce leaves and make wraps
  • Fill warm pita or naan with the mix and veggies, then fold like a taco
  • Add the mix to small toasted rolls for a fun snack or side
  • Serve as a dip with crackers in a small bowl
Pesto Chickpea Sandwich

More quick sandwiches or wraps

Pin Print
5 from 2 votes

Pesto Chickpea Sandwiches

By Chelsea Lords
Pesto Chickpea Sandwiches are a quick, flavorful dish! Pair mashed chickpeas with pesto, sun-dried tomatoes, and almonds for a hearty, nutritious bite.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 sandwiches

Equipment

Ingredients

  • 1 (15.5-ounce) can chickpeas also called garbanzo beans, drained and rinsed
  • 1/4 cup sun-dried tomatoes packed in oil, see note 1
  • 1/4 cup basil pesto see note 2
  • 3 tablespoons mayo I recommend Best Foods/Hellman’s
  • 1/2 tablespoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon-style mustard
  • Salt and pepper
  • 1/4 cup sliced almonds
  • Serving suggestions see note 3

Instructions 

  • 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—I like lots of texture here! Once sufficiently mashed and mixed, stir in the sliced almonds.
  • Toast the bread/sandwich rolls. Layer your sandwich faves—I like lettuce, tomato, and a ripe avocado sprinkled with some salt and pepper. Divide mashed pesto chickpeas among 4 sandwiches. Add the top piece of bread/sandwich roll. Enjoy immediately!

Video

Recipe Notes

Note 1: Use the sun-dried 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. My brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added.
Note 2: I recommend refrigerated, freshly-made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheese. Rana’s® Basil Pesto is my favorite store-bought pesto.
Note 3: Options for assembly: bread/sandwich rolls, lettuce, tomato, avocado, onion, etc. (whatever you like on a sandwich!).
Nutrition Note: Nutrition information doesn’t include bread and optional toppings.
Storage: Store leftover Pesto Chickpea Sandwich filling in an airtight container in the fridge for up to 3 days. Assemble sandwiches fresh to keep the bread from getting soggy.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

5 from 2 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. callie says:

    5 stars
    As your sister, this is the only thing I eat for lunch these days 😂 thanks for such an awesome recipe, this sandwich beats panera any day!

    Reply
    1. Chelsea says:

      Thank you so much Callie! 🙂

      Reply
  2. Megan G says:

    5 stars
    Super delicious!! Made this for lunch today and what a treat!! I absolutely love the sun-dried tomato and basil pesto combination. Thank you for sharing! Looking forward to making this again. 🙂

    Reply
    1. Chelsea Lords says:

      I am so happy to hear this! Thanks so much Megan! 🙂

      Reply