Green Chickpea Sandwiches
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!
Ingredients
- 2 gluten-free ciabattine cut in half - I used Schar Ciabattine; You can also use any other type of bread you want.
- 2 Tbsps vegan pesto or store-bought
- 1 pickle sliced
- some greens of choice - I used valerian leaves
Chickpea patties:
- 1 can chickpeas I used a 400g can, drained
- ½ cup parsley chopped
- ½ cup chickpea flour or any other kind of flour + some more for coating
- 1 onion chopped (keep 2-4 thin onion slices aside, for the sandwiches)
- 2 Tbsps dry vegetable mix You can use any brand you want, preferably one that's low in sodium and as natural as possible. Mine has celery, carrot and parsnips, among other ingredients
- 2 Tbsps psyllium husks or ground flax seeds
- ½ tsp thyme
- 2 tsps ground coriander
- ½ tsp ground cumin
- some oil
Instructions
- Make chickpea patties. Add all chickpea patties ingredients in the food processor and blend until smooth.
- Heat oil in a large non-stick frying pan.
- Make patties and coat them in some flour. Place them on the pan.
- Let them fry 2 minutes on each side, until golden and crispy.
- 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.
- Bake in oven for 10 minutes.
- Serve with valerian leaves or any other greens you like. You can add these in the sandwich as well.
Notes
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! :))