The combination of ingredients to create this sandwich is a match made in heaven. This basil sun-dried tomato chickpea sandwich is my go to sandwich when I want a quick and easy but also delicious meal. It is a perfect sandwich to make for lunch to take to work or for a cute picnic date on the beach (if you live by one).
Basil Sun-dried Tomato Chickpea Sandwich
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1/4 cup fresh basil
- 1/3 cup sun-dried tomatoes
- 1 15 oz. can chickpeas, rinsed & drained
- 1/3 cup vegan mayo
- 2 tablespoons apple cider vinegar
- salt & pepper, to taste
- fresh sliced bread
- toppings: avocado, tomato, arugula
Instructions
Add the chickpeas, sun-dried tomatoes, and basil to a food processor or high speed blender (I used my Vitamix).
Pulse until desired chunky consistency. Add the mixture to a bowl.
Add vegan mayo, apple cider vinegar, salt and pepper to the bowl with the chickpea mixture. Mix until well combined.
On your favorite fresh bread, generously spread a layer of vegan mayo and top with arugula, avocado, tomato, and the basil sun-dried tomatoes chickpea mixture. Enjoy!
