- 1 tin chickpeas, drained and rinsed (about 180g)
- 1 tbsp fresh lemon juice
- 1 tbsp vegan pesto
- 10g baby salad cress
- 1 tomato, thinly sliced
- Pinch of salt
- 4 slices whole grain bread, toasted
This recipe is one of those accidentally-created recipes that don’t have a deep story behind it.
It all started from a random afternoon, I was super stressed for my work deadline and hadn’t done my food shopping in a while. I had almost nothing in my fridge apart from a few slices of bread, a tin of chickpeas and a half-jar of pesto sauce. I was tired, hungry and didn’t have any energy to go out or even turn on the stove. So I just mixed the chickpea and pesto with a pinch of salt, mashed it a little with my fork, and made a sandwich out of it.
It was soooooo tasty and certainly fulfilled my hunger within 10 minutes. So here you go!
To make this sandwich, simply pour the chickpeas out of the tin into a sieve or colander, rinse in cold water, and shake to remove any excess water.
Add the chickpeas, 1/2 of the baby salad cress, lemon juice, vegan pesto, and salt into a food processor. Give it a quick blend for roughly 1-2 minutes. You should still be able to see some chickpea bites after.
Or… if you don’t have a food processor, you can place the chickpeas in a mixing bowl, lightly mash them with a fork. Then add the rest of the ingredient and mix.
Regular pesto contains Parmesan cheese, but surely you can find a vegan one from the supermarket, or you can make your own vegan pesto. It is so tasty and easy.
Assemble your sandwiches, each with the chickpea paste, tomato slices, and the rest of the baby cress with 2 slices of bread.
It’s so simple right? Because it is so delicious and effortless to make, I make it again and again – especially on lazy days.
The original recipe only contained bread, chickpeas and pesto, but later I upgraded it with baby salad cress and sliced tomato. I also discovered that it is even easier to mash the chickpeas with my little processor.
This is a great sandwich recipe that so easy to make, yet full of protein, fibre, texture and flavour.
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 5 mins | Cook: 5 minsIngredients:
- Add the chickpeas, 1/2 of the baby salad cress, lemon juice, vegan pesto, and salt into a food processor, blend for 1-2 minutes.
- You can mash the chickpeas by hand with a fork then add the rest of the ingredient and mix.
- Assemble your sandwiches, each with the chickpea paste, tomato slices, and the rest of the baby cress with 2 slices of bread.