Green Chickpea Sandwiches
Crispy pan-fried chickpea patties layered with vegan pesto, pickles and fresh greens in soft ciabattine. A vibrant, basil-scented sandwich that's perfect for lunch at school or work.
Ingredients
- 2 gluten-free ciabattine cut in half; I used Schar Ciabattine, but you can use any other type of bread
- 2 Tbsp vegan pesto homemade or store-bought
- 1 pickle sliced
- 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, plus some more for coating
- 1 onion chopped; keep 2-4 thin onion slices aside for the sandwiches
- 2 Tbsp dry vegetable mix any brand, preferably low in sodium and as natural as possible; mine has celery, carrot and parsnips among other ingredients
- 2 Tbsp psyllium husks or ground flax seeds
- ½ tsp thyme
- 2 tsp ground coriander
- ½ tsp ground cumin
- oil for frying
Instructions
- Make the chickpea patty mixture: add all the chickpea patty ingredients to a food processor and blend until smooth.
- Heat some oil in a large non-stick frying pan.
- Shape the mixture into patties and coat them in a little flour, then place them in the pan.
- Fry for about 2 minutes on each side, until golden and crispy.
- Cut each ciabattine in half. Spread some pesto on the bottom half, then add 1-2 onion slices and 1-2 pickle slices. Add a chickpea patty and top with the other half of bread.
- Bake in the oven for 10 minutes.
- Serve with valerian leaves or any other greens you like. You can also tuck the greens into the sandwich.
Notes
The patty mixture yields more than you need for 2 sandwiches (about 6+ patties). Keep the extra mix in a covered container in the fridge and fry patties to order through the week to save time.