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Mediterranean Chickpea & Sun-Dried Tomato Sandwich Recipe

Mediterranean Chickpea & Sun-Dried Tomato Sandwich recipe


This sandwich is filled with smashed chickpeas mixed with sun-dried tomatoes and fresh herbs. It's put between two slices of crusty bread with greens. It's yummy and easy to make for lunch!


30 g fresh parsley
20 g fresh cilantro
2 garlic cloves
50 ml extra virgin olive oil
50 g walnuts
2 x (400 g) cans of chickpeas
2 tbsp lemon juice
200 g jarred sun-dried tomatoes in oil
1 ripe avocado
1 tsp sea salt
1/2 tsp black pepper
4 large slices of sourdough bread
A handful of spinach leaves


Start by making the herb mixture. In a bowl, combine the parsley, cilantro, minced garlic, 20 ml of olive oil, and a pinch of salt. Roughly chop the walnuts and add them to the herb mixture.
Drain and rinse the chickpeas, then place them in a large bowl. Add the herb and walnut mixture to the chickpeas. Use a fork to smash the chickpeas and herbs together until well combined but still a bit chunky.
Chop the sun-dried tomatoes into smaller pieces and add them to the chickpea mixture. Drizzle in the lemon juice and mix well.
Season the chickpea mixture with sea salt and black pepper to taste. If the mixture is too thick, add a bit of the oil from the sun-dried tomatoes for creaminess.
Peel and slice the avocado. Drizzle the remaining olive oil on the sourdough slices and toast them lightly.
To assemble the sandwiches, spread the chickpea mixture on one slice of bread. Add a layer of spinach leaves and top with avocado slices. Cover with the second slice of bread.
Cut the sandwiches in half and serve immediately, or wrap them up for a tasty on-the-go lunch.

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