The best way to spice up vegan and gluten-free meals is to make them without grains or dairy. They can be complicated on their own, but once you master the art that goes into them, they become so much easier to make at home. We all have our favorites of which we like to whip up every week for some quick lunchtime snacks. We may even have a few vegetarian options in there. This recipe for my favorite sandwiches was inspired by Chickpea salad sandwiches.
These are perfect on their own, so don’t worry about having them as a main meal. It can also be used as an accompaniment to other main dishes too! Once prepared they make great leftovers too, or even better if you like to keep it “stewed” and serve it as a side dish instead. So, let's get started! What ingredients do I need? You can use whatever chickpea variety you prefer to make these sandwiches, so long as it has no lactose and it doesn't contain any additives.
Here's what I used: 2 large cups chickpea (or a similar canned variety) cooked until soft in boiling water just before using (or in advance if possible) 6 ounces ground chickpea 1/8 cup tahini sea salt 1/4 cup Italian dressing 2 large eggs (you can cut them up in order to skip whole eggs, or add more if you like, or leave out altogether if you’re not sure) 3/4 cup grated cheese (you can sub cheddar or mozzarella if you want!) Grilled chicken breast, shredded Fresh tomatoes sliced Red onion Scallions Fresh basil For serving Green lettuce 1 bunch radishes (or other small vegetables, or green peppers and onions) Toasted crust and chopped parsley Instructions Cook Chickpea first and set aside to cool down completely.
In a large pot over high heat, add chickpeas and tahini; cover with water and boil for 30 minutes. Drain and return to the water, then add the seeds and leaves of the chickpeas. Stir chickpea mixture, then season with salt. Pour a couple of tablespoons and mix the chickpea mixture into bowls. Use a spoon to thoroughly mash the chickpeas together and create a bowl of creamy chickpea sauce. Add remaining tahini-making water and herbs, season with salt, serve with greens and garnish with fresh parsley.
Nutrition Serving: 4 servings Calories: 300 kcal | Carbohydrates: 18 g | Protein: 9 g | Fat: 2 g | Sodium: 24 mg | Sugar: 15 g | Vitamin A: 23 IU | Vitamin C: 7.5 mg Source: My Healthy Kitchen
The world's best part of this sandwich is the fresh chickpea dressing. Since many people can't live without it, here's how to prepare and have this extra layer of flavor without spending $$$ on fancy sauces first.
Ingredients: 1 lb. cooked chickpeas (or canned ones) Drain 1 ½ cups tahini Sea Salt 1 tsp Ground Ginger 12 Ounces Wheat Germ, finely ground 5 oz Fresh Tomatoes Sliced Fresh Basil Fresh Parsley Directions: Wash raw chickpeas in cold water with plain paper towels until all the skin cells are white. Chop the cauliflower with a knife into medium-sized pieces just before being put in water. Add the cooled chickpeas, and continue cooking.
When the chickpeas are al dente, drain and return to the water. Mash the cauliflower until it becomes liquid. Add wheat germ and ginger, and stir into the warm sauce until combined, stirring occasionally. Then let sit in the refrigerator for 20 minutes to help remove any lumps from the mixture. Heat oven to 400 degrees F/200 Celsius. Sprinkle shredded cauliflower evenly throughout the pan. Top each cauliflower piece with tomato slices (or one green pepper slice and two slices of red onion). Bake in preheated oven for 10-12 minutes or until the top begins to brown and crisp. Remove from oven. Brush with nonstick spray. Gently toast the cooked cauliflower. Serve with freshly chopped parsley and serve with romaine lettuce. Source: Healthier Vata
This is such a simple way to turn veggies into burgers. Even though these sandwiches are vegetarian, these sandwiches still taste great without meat too thanks to tahini. If you want those real crunchy chickpea fries instead you can skip the tahini! Just be careful not to burn it. Now that you've covered the basics, the next step is to make the proper sandwich. Start by preparing the sandwich, adding chickpeas to either a flat baking sheet or a cooktop pan. After seasoning with sriracha, place the chickpeas on top of the tahini. Don't forget to sprinkle cheese on top of the chickpeas.
Then lay each chickpea, sliced and diced tomato on top of the tahini. Finally, top it all off with the grilled chicken. All of the chicken should be cut up into four pieces (or smaller if you like), to make this a bit bigger sandwich. Lastly, add lettuce and radishes to the sandwiches so they look nice and big when served with your hands.
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