A lot of you have requested to see some healthy recipes that are good to take to school or work, & boy do I have some delicious ones headed your way! This Sun-Dried Tomato Chickpea Sandwich packs some bold flavors, is incredibly healthy & delicious, and transports well so you can enjoy this during your school / work day. This is going to be a relatively short post since this recipe is really easy, so let’s just get right into it!
This Sun-Dried Tomato Chickpea Spread is SO DAMN DELICIOUS if I do say so myself. I love it because not only is it great on a sandwich, it’s also delicious as a dip, or formed into patties & crisped in a pan to top salads with. It’s also so great, because it’s stupidly easy to make. All you need to do is add your rinsed & drained chickpeas, vegetable stock, sun-dried tomatoes (you want to get the ones packed in oil, because that delicious sun-dried tomato infused olive oil is our next ingredient. you can also use oil free sun-dried tomatoes & no oil in this recipe if you want to keep it oil free, but then I’d just add an extra 2-3 tablespoons of vegetable broth to make sure you get the same consistency.), sun-dried tomato olive oil, garlic, lemon juice, salt, and pepper into a food processor. Process this until smooth, or you can pulse it to leave some chunks and texture in the spread. Once its ready, transfer it to a bowl & mix in your fresh chopped parsley until combined. You can store this in the fridge for a few days as well, to continue making sandwiches throughout the week!
Once you have your spread made, it’s just a matter of assembling the sandwich! I chose to use a gluten free bread to make it a bit healthier, and added fresh tomato slices, arugula, and red onion on mine. You can add any veggies you’d like, and also any condiments you’d like as well! Some pesto would be nice, or maybe just a drizzle of olive oil. I really love this sandwich & hope you enjoy it as well!
Sun-Dried Tomato Chickpea Sandwich
Step up your sandwich game with this Sun-Dried Tomato Chickpea Sandwich. Sweet Sun-Dried Tomato Chickpea Spread, Ripe Tomatoes, Arugula, & Red Onion on Gluten Free Bread creates the most delightful sandwich.
Ingredients
Sun-Dried Tomato Chickpea Spread
- 2 15 oz cans chickpeas drained & rinsed
- 1/4 cup vegetable stock
- 1/2 cup sun-dried tomatoes packed in oil
- 3 tbsp sun-dried tomato oil the oil in the jar of sun-dried tomatoes
- 2 cloves garlic
- 2 tbsp fresh lemon juice
- 1 1/2 tsp sea salt
- 3 tsp black pepper
- 4 tbsp fresh flat leaf parsley
Sandwich Extras
- Gluten Free Bread toasted
- Ripe Tomato Slices
- Fresh Arugula
- Thinly Sliced Red Onion
Instructions
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To make the chickpea spread, add all the ingredients under that category besides the parsley to a food processor, and process until well combined and as smooth as you like. I made mine pretty smooth (it still stays thick though), but you can pulse it a few times if you'd rather it be chunky.
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Once your spread is done, transfer to a bowl and add your chopped fresh parsley, and stir with a spoon until combined.
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Spoon some of your spread onto lightly toasted gluten free bread, and top with tomato slices, arugula, & red onion (or any other sandwich toppings you'd like).
