Vegan Mediterranean sandwich

    This Mediterranean flavoured sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious! The idea of a chickpea sandwich came as I was looking to make a healthy and nutritious sandwich spread. I am often left feeling heavy and sluggish if I eat a mayo-based filling. This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2 to 3 days in an airtight container in the fridge.


    London, England, UK
    1 person made this

    Makes: 2 to 3 sandwiches

    • 1 (400g) tin chickpeas, drained
    • 1 garlic clove, crushed
    • 1 tablespoon olive oil
    • 1/2 lemon, juiced
    • 12 pitted Kalamata olives, chopped
    • 1 red roasted pepper (from a jar), chopped
    • 2 tablespoons finely chopped fresh basil
    • salt and pepper to taste
    • 4 to 6 slices of your favourite bread
    • salad leaves

    Prep:10min  ›  Ready in:10min 

    1. Place drained chickpeas in a blender with garlic, olive oil and lemon juice. Whizz to a paste.
    2. Transfer chickpea paste to a bowl. Blend in chopped olives, red pepper and basil leaves. Season to taste.
    3. Spread on your favourite bread and top with some salad leaves.

    See it on my blog

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