This savory Sun-Dried Tomato and Basil Chickpea Salad Sandwich is an easy meal. If you like hummus, you'll love this!
I made an Apple Chickpea Salad Sandwich recently, and loved it so much that I had to make another chickpea salad.
This Sun-Dried Tomato and Basil Chickpea Salad Sandwich was inspired by my Sun-Dried Tomato and Basil Hummus, which is currently my favorite hummus.
It is basically the same recipe without water and olive oil added. Instead of blending all the ingredients together, I pulsed the main ingredients, then mixed in a tahini spread, and added that to the salad.
In other words, this Sun-Dried Tomato and Basil Chickpea Salad Sandwich is a deconstructed hummus. I guess I watch too many cooking shows.
On TV I see Iron chefs and chefs at fancy restaurants deconstruct dishes all the time. So here's my first experiment with the deconstruction of a recipe process.
I am happy with the results, but then I knew I would be since it is my favorite hummus in chickpea salad form. Talk about a fool-proof recipe!
Those are really the best kind - when you know you are about to make something you know will come out well, unlike the small stack of recipes that I need to tweak in one way or another.
Oh well, they can't all come out great the first time around.
Other Vegan Sandwich Recipes
- Portobello Mushroom and Caramelized Onion Sliders
- ALT (Avocado, Lettuce, and Tomato) Wrap
- Veggie Sandwich with Basil Pesto Hummus
Recipe
This chickpea salad sandwich is an easy healthy meal.
*This post was originally published June 26, 2015. I updated the photos, added text, and added a video when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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*Update since writing this: Thanks to a reader, the bread below is my new favorite bread. It is soft and fluffy like white bread.
It is Northern Bakehouse millet chia bread. I highly recommend it.
Sun-Dried Tomato and Basil Chickpea Salad Sandwich
Ingredients
- ¼ cup basil
- ¼ cup sun-dried tomatoes in oil
- 15 ounce can garbanzo beans chickpeas
- ¼ cup tahini
- ¼ cup lemon juice
- 1 clove garlic minced
- Salt
- 16 pieces basil or 8 pieces of lettuce (or both)
- 16 tomato slices
- 16 slices toasted gluten free bread or 4 tortillas
Instructions
- Put basil, sun-dried tomatoes, and garbanzo beans in food processor. Pulse. You want a chunky consistency, but mixed enough so that it is spreadable on bread. Set aside.
- In food processor, mix tahini, lemon juice, minced garlic, and salt until smooth and creamy.
- Mix tahini spread with garbanzo bean mixture in a bowl. Spread on bread or tortilla and pile on sliced tomatoes, and lettuce.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Sara says
Deconstructed hummus - brilliant! I love chickpea salad sandwiches and this is a no-brainer! I ate it all last week for lunch - so good.
Willow Moon says
Thanks Sara, I'm glad you like it!
Cheryl says
Plain sundries tomatos or packed in oil?
Willow Moon says
In oil. Thanks, I just fixed the recipe!
Blossom the Creativist says
I keep hearing about this tahini magic thing but don't know exactly what it is or if it's cheap. But I'll do my research and see if it's worth buying. This looks delish!
Willow Moon says
Tahini is definitely worth looking into! Not only is it the base of hummus, but it makes a really yummy dressing!
Lisa says
This is a delicious looking sandwich filling. I always forget about chickpeas, but I'd love to dig into this.
Willow Moon says
That's funny, because I tend to forget about them too! My go-to bean is the black bean. (Although I do have two chickpea salad sandwich recipes on Create Mindfully.) Normally the chickpeas in my house end up in a hummus!
BreAnna | Crafty Coin says
Love the simplicity of this recipe! The ingredients sound like a yummy combination 🙂
Willow Moon says
Doing a deconstructed hummus was my inspiration!