Go Back

Flavorful Pesto Chickpea Sandwich

Kathleen R. Coffey
A quick and hearty sandwich filled with mashed chickpeas, basil pesto, sun-dried tomatoes, and sliced almonds for crunch.
This vegetarian recipe is rich in plant-based protein, fiber, and healthy fats, making it a nutritious and flavorful option for any meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Lunch, Snack
Cuisine Mediterranean, Vegetarian
Servings 4 sandwiches

Equipment

  • 1 Large bowl
  • 1 Fork (for mashing)
  • 1 Sharp knife or kitchen shears (for chopping sun-dried tomatoes)
  • 1 Airtight container (for storage)

Ingredients
  

  • 1 15.5 oz can chickpeas, drained and rinsed
  • ¼ cup sun-dried tomatoes packed in oil, chopped
  • ¼ cup basil pesto preferably fresh or refrigerated
  • 3 tbsp mayonnaise
  • ½ tbsp honey
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • Salt – about ¼ tsp to taste
  • Black pepper – about ⅛ tsp to taste
  • ¼ cup sliced almonds
  • Bread or sandwich rolls for serving
  • Optional toppings: lettuce tomato, avocado, onion

Instructions
 

  • Prepare and Dry the Chickpeas: Start by draining the chickpeas from the can and rinsing them thoroughly under cold running water to remove any excess brine or starch.
    Once rinsed, spread them on a clean kitchen towel or a few layers of paper towels.
    Pat them completely dry—removing moisture is key to preventing a watery sandwich filling and helps achieve a creamier texture when mashed.
  • Mash the Chickpeas for Texture: Transfer the dried chickpeas to a large mixing bowl.
    Using a sturdy fork (or a potato masher for quicker results), begin pressing down firmly on the chickpeas.
    Continue mashing until most of them are broken down into a chunky, slightly creamy consistency.
    Leave some chickpeas partially mashed for added bite and texture—this creates a perfect balance between smoothness and a hearty feel.
  • Prepare the Flavor Base: Add the chopped sun-dried tomatoes, basil pesto, mayonnaise, honey, lemon juice, and Dijon mustard to the mashed chickpeas.
    Each ingredient plays a key role—pesto brings herbal freshness, sun-dried tomatoes provide a tangy-sweet depth, while honey and lemon juice balance acidity and creaminess.
    Season with salt and black pepper to taste (start with ¼ teaspoon salt and ⅛ teaspoon pepper, then adjust as needed).
  • Combine and Blend Ingredients: Using a fork or spatula, gently fold the ingredients together until they are evenly distributed throughout the mixture.
    Avoid overmixing, as keeping some texture enhances the overall mouthfeel of the sandwich filling.
    Taste and adjust seasoning—add a little more lemon juice for brightness or pesto for extra herbal richness, if desired.
  • Add Crunch with Almonds: Once the chickpea mixture is well blended, stir in the sliced almonds.
    The almonds add a delightful crunch that contrasts beautifully with the creamy filling, giving every bite an exciting texture.
    Mix them in lightly to avoid breaking the pieces too much.
  • Prepare the Bread and Toppings: While the filling rests for a minute, prepare your sandwich base.
    Lightly toast your bread or sandwich rolls until golden and slightly crisp—this not only adds flavor but also prevents sogginess once the filling is added.
    If desired, slice fresh toppings such as lettuce, tomato, avocado, or onion to layer inside your sandwich for extra freshness and nutrition.
  • Assemble the Sandwiches: Spoon the prepared pesto chickpea mixture evenly across four slices or rolls.
    Spread it generously to cover the surface, ensuring every bite is packed with flavor.
    Add your chosen toppings—crisp lettuce for freshness, ripe avocado for creaminess, and juicy tomato slices for balance.
    Finish with the top slice of bread or sandwich roll, pressing gently to hold everything together.
  • Serve and Enjoy Immediately: Serve the sandwiches right away while the bread is still slightly warm and crisp.
    Pair them with a light side salad, roasted vegetables, or a bowl of soup for a complete meal.
    If making ahead for lunchboxes or meal prep, store the filling separately in an airtight container and assemble fresh before serving to keep the bread from softening.

Notes

  • Use sun-dried tomatoes packed in oil for the best flavor and softer texture.
  • Fresh basil pesto from the refrigerated section enhances taste compared to shelf-stable varieties.
  • Lightly toasting the bread prevents sogginess and adds a subtle crunch.
  • For a vegan version, substitute mayonnaise with vegan mayo or mashed avocado.
  • Store chickpea filling separately and assemble sandwiches right before serving for maximum freshness.