Pair baba ghanoush and roasted chickpeas with sweet-and-savory maple tahini sauce and zippy pickled onions. A vegan sandwich that is filling and satisfying!
Equipment | Single Burner |
Difficulty | Very Easy |
Chickpea recipe that makes a filling vegetarian sandwich!
It's hard to find satisfying vegetarian and vegan sandwiches. That's why we enjoy this dish when we have leftover baba ghanoush (or rather, mutabal). Meatless sandwich recipes using chickpeas are both filling and tasty! And this particular chickpea sandwich is a good way to stretch pricy baba ghanoush with cheaper ingredients, so you can enjoy the smoky deliciousness more affordably.
This is a great way to reuse leftover chickpeas or baba ghanoush!
If you already have baba ghanoush this chickpea recipe can be put together in under 30 minutes, making it a good choice for a busy weekend lunch! You can pair this with any other vegetarian sandwich sides such as chips, leftover roasted potatoes, or sliced raw veggies with the maple tahini dip.
Substitutions:
Substitution for red wine vinegar: You can use white wine vinegar instead, or apple cider vinegar in a pinch.
Substitute for smoked paprika: You can use sweet paprika or cayenne.
Substitution for tahini:Â You can use peanut butter, but tahini is more balanced and delicate.
Substitute for maple syrup:Â You can use agave or date syrup. The agave syrup will be missing a little depth.
Can I leave out the sriracha? Yes, you can leave out the sriracha if you are worried about the spiciness level, but the dip will end up a little thinner and be a little bland.
Money Saving Tip |
The tahini and spices can usually be purchased cheaper from Indian grocery stores or online bulk suppliers. |
Prepare the ingredients.
This recipe is assuming you already have baba ghanoush.
Make the pickled onions: Slice the red onion into strips. Put it into a small bowl and add 4 Tbs red wine vinegar, 1 tsp sugar, 1/2 tsp salt. Mix it together and let sit for at least 10 minutes, mixing again halfway through.
Make the toasted chickpeas: Heat a pan over medium heat and add the oil. After the oil is hot add 1 15oz can chickpeas, drained (or 1 3/4 cups cooked chickpeas), 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp salt. Cook, stirring occasionally until hot through. About 5-10 minutes.
Meanwhile, make the maple tahini dip: Mix together in a small bowl 1/4 cup plain, unsweetened non-dairy yogurt, 1/4 cup tahini paste, 2 Tbs neutral flavored oil or sesame oil, 4 tsp sriracha, and 2 tsp maple syrup until smooth and creamy.
Let's Begin:
Gather the ingredients.
For each sandwich use 2 slices of good bread. Spread one slice with 3 Tbs baba ghanoush (store-bought or home-made).
On top of the baba ghanoush put 1/4 cup toasted chickpeas on each sandwich. Spread 1 or 2 Tbs maple tahini dip on the other slice of bread.
Add however many quick pickled red onions, slices of cucumber, and leaves of lettuce are desired.
Assemble and enjoy!
How can I serve this Chickpea Sandwich?
This sandwich can be served the same way as other vegan and vegetarian sandwiches, with a nice side! Here are some ideas,
Pretzels
Chips
Sliced Veggies and Dip (such as Tzatziki, or Maple Tahini Dip)
French Fries
Roasted Veggies
Dried Fruit
Fruit Salad
Etc!
Storage.
This sandwich doesn't keep long, so it is best to eat it shortly after assembly.
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