Sun-Dried Tomato and Basil Chickpea Salad Sandwich

Sun-Dried Tomato and Basil Chickpea Salad Sandwich

This savory Sun-Dried Tomato and Basil Chickpea Salad Sandwich is an easy meal. If you like hummus, you'll love this!  
Course Main Course
Cuisine vegan, gluten free
Keyword sun-dried tomato and basil chickpea salad sandwich
Prep Time 8 minutes
Total Time 8 minutes
Servings 8
Calories 312kcal
Author Willow Moon


  • 1/4 cup basil
  • 1/4 cup sun-dried tomatoes in oil
  • 15 ounce can garbanzo beans chickpeas
  • 1/4 cup tahini
  • 1/4 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


  • 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.┬áSet 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.



Calories: 312kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 0g | Cholesterol: 12mg | Sodium: 405mg | Potassium: 461mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1265IU | Vitamin C: 17.6mg | Calcium: 134mg | Iron: 2mg