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Chickpea sandwhich with vegan mint pesto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Hearty sandwich with chickpeas, corn, carrots and mint pesto.

Course: Breakfast, dinner, lunch
Cuisine: American
Author: Preethi
Ingredients
  • 1 can chickpeas, drained and rinsed. ( or 1/2 cup chickpeas soaked overnight and boiled)
  • 2 tbsp finely chopped onions
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped capsicum / bell peppers
  • 2 tbsp finely chopped cucumbers
  • 1/4 tsp pepper
  • 1/3 tsp salt (adjust more or less as per taste)
  • 1/2 lemon - juice extracted
For the roasted corn
  • 1/2 cup corn
  • 1/4 tsp chilly powder
  • 1/4 tsp garlic powder
For mint pesto
  • 1/3 cup tightly packed mint leaves
  • 1 tbsp nutrintional yeast
  • 6 to 7 walnuts
  • 1 small garlic clove
  • 3 tbsp olive oil
Other ingredients
  • Bread slices
  • olive oil / vegan butter to toast the bread
Instructions

  1. Grind all the ingredients for the pesto into a paste and set it aside.

  2. Add the chickpeas to a large bowl. Use a fork and mash the chickpeas as mucha as you can. It is ok to have some whole chickpeas for some texture.

  3. Add the other ingredients (carrots, capsicum, cucumbers, onions, salt, lemon juice, black pepper) to the chickpea bowl and mix everything.

  4. To make the roasted corn, add some olive oil to a pan and when hot add the corn, some salt, chilly powder, garlic powder and saute until they are nice and roasted.

  5. Assemble the sandwich by toasting the bread first in a bot of olive oil or vegan butter. (Or you can use the bread as such). Add the mint pesto to one side of a bread and top it with the chickpea mixture and roasted corn.

  6. Top it with another bread slice and serve it with some chips / salad.