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!
PESTO 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!
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Notes
Note 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.