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Roasted Chickpea Sandwich w/ Hemp Sauce
March 13, 2024
I have something really easy for you today…and delicious!
When I want something that is savory and satisfying but I don’t want to put forth a lot of effort, this is my go to. Not only is it fast, but it makes for excellent leftovers that can be enjoyed as another sandwich, as a wrap or even just scooped up with crackers or a spoon!
My favorite recipes are ones like this. Versatile, no fuss, delicious and nutritious!
Roasted Chickpea Sandwich
Equipment
- High Speed Blender
- Food Processor Optional but incredibly helpful!
Ingredients
For the Beans
- 2 Cans Garbanzo Beans (aka, Chickpeas)
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Oregano, dried
- 1.5 tsp Sea Salt
- 1 TBS Olive Oil
Hemp Sauce
- 1 Cup Hemp Seeds, shelled
- 3/4 Cup Water
- 1 Garlic Clove, small
- 1 TBS Apple Cider Vinegar
- 1 TBS Lemon Juice, fresh squeezed
- 1 tsp Yellow Mustard
- 3/4 tsp Kala Namak (aka, Black Himalayan Salt) * see notes*
- 1/4 tsp Sea Salt optional, depending on salty preference
For the Sandwich
- 6 slices Bread of Choice (I prefer Sourdough) *See Notes
- Any toppings you desire! *See Notes
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.Drain and rinse 2 cans of Garbanzo beans; pat dry. Add beans to a large bowl and add all remaining ingredients for the beans. Mix and fold the beans with the seasonings until well distributed.
- Evenly distribute the seasoned beans on the lined baking trays and place in the preheated oven for 10 minutes.
- While the beans are roasting, place all sauce ingredients in a high speed blender (like a Vitamix), until very smooth. Taste to determine salt preference and if you want to add the sea salt or not (I always do as I know once it is mixed with beans or other foods, the salt will be diluted and less intense, while still ensuring the flavor is strong). Remove sauce from the blender and set aside.
- Once beans are done, transfer them to a food processor. Process the beans on the pulse setting until they resemble a rough chop. You want somewhere between a chunky and crumbly texture. Watch closely so you don't end up over processing and developing hummus!*You can choose to use a potato masher, or a fork if you're really ambitious, to do the mashing. Personally, I prefer the more consistent outcome with the food processor.
- Place the beans back into the bowl that you seasoned them in. Pour about half the hemp sauce over the beans and stir until the beans are very well coated. You can add more or less depending on how creamy of a texture you desire. I prefer a well incorporated sandwich filling that isn't too saucy or runny.
Assemble Your Sandwich
- Butter and season your bread of choice and toast seasoned side down in a pan until toasted to a golden brown.
- Top the bread with a generous mound of the chickpea filling, followed by a drizzle of additional hemp sauce.
- From here, it's all about preference! I love some fresh sprouts, greens, cucumber or tomatoes, when in season. Enjoy!
Notes
- Black Himalayan Salt is highly encouraged here. If you do decide to omit it, just know that the flavor will be very different. If you haven’t used this salt before, don’t be discouraged by the sulfur or eggy type aroma it omits. The sauce will not taste like the salt smells but it will give you a delicious and savory result. You can find my favorite salt here.
- Don’t skip the important step of roasting the chickpeas! It is essential for taste and texture.
- There are only 6 slices of bread in ingredients because this sandwich is meant to be served open face. Feel free to add the second slice if you’d prefer them closed.
- Any sturdy bread will do, including gluten free varieties!
- The topping options are literally endless! As always, this is a template recipe. made most delicious by your own preferences.
- This recipe is nut free, soy free and can be gluten free by choosing a GF bread.
Thanks for being here! I’d love to hear about your recreation of this recipe in the comments!
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