Chickpea Sandwiches | Crispy & Healthy!

Green Chickpea Sandwich Sandvis cu naut

These chickpea sandwiches are bursting with flavors! You’ll also love the crispy chickpea patties and strong basil aroma. They’re perfect for a quick lunch at school or work! 

I am so happy to see that more and more gluten-free products appear each day in the stores here in Romania, too. Up until a couple of years ago, things weren’t this good! It’s really a blessing for those who are gluten intolerant or have gluten sensitivity and it’s definitely NOT just a trend as most people say.

I had the opportunity to test these new products myself and I loved them. I made these awesome vegan fajitas last week with Schar’s gluten-free wraps and today I decided to test their Ciabattine bread, which is perfect for making sandwiches.

Even though I have a gluten-free diet, I avoid processed foods as much as possible. So you won’t see me eating bread, sweets or snacks too often. But, I must admit, I do crave a hot, steamy, gluten-free sandwich or bread every once in a while! And these vegan lunch recipes are so delicious!

schar ciabattine

So, I decided to turn these gluten-free Ciabatta bread rolls into chickpea sandwiches. I made some really crispy and flavorful chickpea patties to go with these.

Of course, if gluten isn’t your enemy, you can use any other kind of bread you want! No problem! These chickpea sandwiches will turn out to be just as good.

Because my basil plant wasn’t feeling very well, I turned it into pesto! So mean of me… I know. 😀 It will grow back, though, so don’t worry! I followed this vegan pesto recipebut used cashews and also added some nutritional yeast. It was delicious! I spread it all over these Ciabatta bread rolls.

Hope you’ll like this chickpea sandwich recipe! They’re perfect for a work/school lunch, or just as a quick snack. You can also add some lettuce, spinach, or any other greens on these sandwiches or on the side for a fresh taste and extra nutrition.

Tip: Make the patties in larger batches. You can freeze them! 🙂 

Green chickpea sandwiches

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Green Chickpea Sandwiches
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These chickpea sandwiches are bursting with flavors! You'll also love the crispy chickpea patties and strong basil aroma. They're perfect for lunch at school or work!
Serves: 2
  1. Make chickpea patties. Add all chickpea patties ingredients in the food processor and blend until smooth.
  2. Heat oil in a large non-stick frying pan.
  3. Make patties and coat them in some flour. Place them on the pan.
  4. Let them fry 2 minutes on each side, until golden and crispy.
  5. Cut bread in half. Spread some pesto sauce on the bottom part. Add 1-2 slices of onion and 1-2 slices of pickles in each sandwich. Add chickpea patty and top with the other half of bread.
  6. Bake in oven for 10 minutes.
  7. Serve with valerian leaves or any other greens you like. You can add these in the sandwich as well.
The chickpea patties composition is enough for more than 2 large patties (about 6+). I usually leave it in a small pot, cover it with a lid and place it in the fridge. Everytime I want some, I just take it out, make the patties and fry them. I found that making the vegan patties composition in larger batches and storing it in the fridge saves lots of time. I usually do this 2 times a week... because I eat a lot of patties! :))
Green chickpea sandwiches

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

6 Comments on “Chickpea Sandwiches | Crispy & Healthy!”

  1. Okaaay these patties are crazy good. I made them last week for the first time and I was unsure about the taste, as it was the first time that I cook with Psyllium husks. I didn’t even know what I was missing on! Now I have a batch of patties at any given moment in my fridge. So, so good!

  2. I just tried making these sans food processor. I didn’t have rice flour but I had arrowroot flour I used instead, along with flax meal. I tried various methods of mashing the chickpeas, first with a pastry cutter (the chickpeas went right through the tines), a fork (too difficult) and a potato masher (too difficult, I could not even push one masher’s worth of chickpeas through it!) Ended up just mashing them as best I could with my hands. I got most of them mashed but there were still whole chickpeas in my patties!

    They were awesomely crispy on the outside, but the innards were mushy & didn’t look completely cooked. Is that the way they’re supposed to be? Not enough flour perhaps? They hold together very well, no crumbling. And they were dark golden brown so I don’t think I could have fried them any longer. I’ve never made any patties like this before so I don’t know if I am just used to fish patties or what. Although after they sat on a paper-towel-lined plate the insides did seem to firm up and weren’t so mushy after all.

    I’ll definitely be making these again! Yours look awesome!

    1. Hi, Tanya! Glad you liked them but sorry it was such a pain in the a** to make them! :)) Yes, having a food processor makes everything a lot easier. You could use a blender as well. A vertical hand-held one would be bet for these. They;re actually pretty cheap, and you don’t ‘need it to be that powerful. The inside is softer, but cooked. If it was uncooked, it means the heat was too high. So it got crispy on the outside but it didn’t have time to cook the inside properly. Try it on low-medium heat next time. Also, as you noticed, they firm up after a couple of minutes.

      1. Yeah I tried making your quinoa ones last night & tried using my roommate’s blender, its just a small one, not hand-held, and the mix just wouldn’t mix up:(

        Also I find I’m using an awful lot of oil – I am going macrobiotic due to cancer & I’ve read in many macrobiotic books that for cancer I need to try to minimize oils & fats.. even cooling them on a paper-lined plate still leaves much oil in them – if I were to bake veggie patties what temperature & time do you recommend?

        1. Hi, Tanya! That’s the problem with blenders. If they’re not powerful enough it’s a real pain in the ass to use them for anything other than smoothies. And even if they’re powerful, you have to stop and mix the composition and then blend again. You can definitely bake these patties. 30 mins in the oven at around 180C(375F) is enough. I would suggest to at least slightly grease them with some oil so they don’t turn too dry. Hope this helps!

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