Name: Sun-Dried Tomato Romesco Chickpea Salad Sandwich Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 3 garlic cloves; 1 red jalapeño pepper; 1/2 cup roasted red pepper from a jar, drained; 1/4 cup sun-dried tomatoes from a jar packed in oil, drained; 1/4 cup pecans; 2 tbsp red wine vinegar or sherry vinegar; 1/2 tsp smoked paprika; 2 tbsp parsley leaves; Kosher salt, to taste (about 1/2 tsp initially); 1 (15 oz) can chickpeas, drained and rinsed; 1/3 cup roasted bell pepper from a jar, diced; 1/4 cup red onion, diced; 1/4 cup sun-dried tomatoes from a jar packed in oil, julienned; 1 jalapeño, thinly sliced (optional); Half of the blended romesco sauce (from above); 2 cups cabbage, shredded; 2-3 tsp avocado oil; Pinch of salt; 6 slices toasted sourdough bread; Vegan cream cheese (store-bought or homemade, optional); Marinated onions (optional, quantity as desired)

Introduction

This Sun-Dried Tomato Romesco Chickpea Salad Sandwich is a vibrant and flavorful option perfect for lunch or a light dinner. Packed with a smoky, nutty romesco sauce and hearty chickpeas, it’s both satisfying and easy to make. The roasted cabbage adds a delicious crunch, while the marinated onions bring a tangy brightness.

A close-up side view of a sandwich cut in half stacked on a white plate, showing two thick slices of light brown crusty bread with a rough texture as the top and bottom layers. Inside, there is a thick, chunky orange spread layered on both halves, topped with fresh, thinly sliced pale green lettuce and thin slices of purple onion with some green herbs mixed in. The sandwich is partially wrapped in light beige parchment paper, held by a woman's hand on the left side, against a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

3 garlic cloves

1 jalapeño pepper (red jalapeño preferred)

1/2 cup roasted red pepper from a jar, drained

1/4 cup sun-dried tomatoes from a jar packed in oil, drained

1/4 cup pecans

2 tbsp red wine vinegar or sherry vinegar

1/2 tsp smoked paprika

2 tbsp parsley leaves

Kosher salt, to taste

1 (15 oz) can chickpeas, drained and rinsed

1/3 cup roasted bell pepper from a jar, diced

1/4 cup red onion, diced

1/4 cup sun-dried tomatoes from a jar packed in oil, julienned

1 jalapeño, thinly sliced (optional)

2 cups cabbage, shredded

2-3 tsp avocado oil

Marinated onions (prepared separately)

6 slices of toasted sourdough bread

Vegan cream cheese (store-bought or homemade, optional)

Instructions

Step 1: Heat the olive oil in a small saucepan over medium-low heat. Add the garlic cloves and jalapeño, stirring occasionally until golden, about 2-3 minutes. Remove from heat and let cool for 3 minutes.

Step 2: Transfer the garlic, pepper, and oil mixture to a blender. Add the roasted red pepper, sun-dried tomatoes, pecans, red wine vinegar, smoked paprika, parsley, and 1/2 tsp salt. Blend until mostly smooth. Adjust salt to taste.

Step 3: In a large mixing bowl, mash the chickpeas with a fork until mostly smooth but still slightly chunky. Add the diced roasted bell pepper, red onion, julienned sun-dried tomatoes, sliced jalapeño, and half of the romesco sauce. Stir to combine. Add more romesco sauce, a spoonful at a time, if needed to reach desired consistency.

Step 4: To prepare the roasted cabbage, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread the shredded cabbage on the sheet, drizzle with avocado oil, sprinkle with a pinch of salt, and toss to coat. Spread evenly and roast for 15 minutes, tossing halfway through, until golden and tender around the edges.

Step 5: To assemble the sandwich, optionally spread vegan cream cheese on two slices of toasted sourdough bread. Layer the chickpea salad filling, roasted cabbage, and marinated onions. Top with another slice of bread and serve immediately.

Tips & Variations

For a milder sandwich, remove the seeds from the jalapeño before blending and topping.

Try adding fresh herbs like basil or cilantro for extra brightness.

Substitute walnuts or almonds for pecans if preferred or to use what you have on hand.

If you want a creamier texture, mix in more romesco sauce or a spoonful of vegan mayo.

FAQs

Can I make the romesco sauce ahead of time?

Yes, the romesco sauce can be prepared up to 3 days in advance and stored in the refrigerator. This helps the flavors develop even more.

Is this sandwich suitable for vegans?

Absolutely. The recipe uses vegan cream cheese as an option, but you can omit it or substitute with hummus for a fully vegan sandwich.

Dinner

Sun-Dried Tomato Romesco Chickpea Salad Sandwich Recipe