Description
This Sun-Dried Tomato Romesco Chickpea Salad Sandwich is a vibrant, flavorful vegan sandwich combining a smoky and tangy romesco sauce with a hearty mashed chickpea salad. Enhanced by roasted cabbage and optional marinated onions, it’s a perfect plant-based meal featuring Mediterranean-inspired ingredients served on toasted sourdough bread.
Ingredients
Scale
Romesco Sauce
- 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)
Chickpea Salad
- 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)
Roasted Cabbage
- 2 cups cabbage, shredded
- 2–3 tsp avocado oil
- Pinch of salt
Sandwich Assembly
- 6 slices toasted sourdough bread
- Vegan cream cheese (store-bought or homemade, optional)
- Marinated onions (optional, quantity as desired)
Instructions
- Prepare the Romesco Sauce: Heat olive oil in a small saucepan over medium-low heat. Add garlic cloves and whole red jalapeño, stirring occasionally until garlic is golden, about 2-3 minutes. Remove from heat and let cool for 3 minutes. Transfer the garlic, jalapeño and oil mixture into a blender cup. Add roasted red pepper, sun-dried tomatoes, pecans, red wine vinegar, smoked paprika, parsley, and 1/2 tsp kosher salt. Blend until mostly smooth, then adjust seasoning with additional salt if needed.
- Make the Chickpea Salad: In a large mixing bowl, mash the drained and rinsed chickpeas thoroughly with a fork until mostly smooth but with some texture remaining. Add diced roasted bell pepper, red onion, julienned sun-dried tomatoes, thinly sliced jalapeño if using, and half of the blended romesco sauce. Stir well to combine all ingredients. The mixture should hold together; if it’s too dry, add more romesco sauce one spoonful at a time until the desired consistency is reached.
- Roast the Cabbage (Optional): Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread shredded cabbage evenly on the baking sheet. Drizzle with avocado oil and sprinkle with a pinch of salt. Toss to coat thoroughly then spread out again in an even layer. Roast in the oven for 15 minutes, stirring halfway through. The cabbage is done when golden around the edges and softened.
- Assemble the Sandwich: Lightly spread vegan cream cheese on one side of two slices of toasted sourdough bread. Spoon a generous amount of the chickpea salad onto one slice. Top with the roasted cabbage and marinated onions as desired. Complete the sandwich with the remaining slice of bread. Serve immediately and enjoy the fresh, smoky, and tangy flavors in every bite.
Notes
- You can adjust the level of heat by using more or fewer jalapeños, or removing seeds for less spiciness.
- Store leftover romesco sauce in an airtight container in the refrigerator for up to 5 days.
- The roasted cabbage adds a nice texture and flavor contrast but can be omitted or substituted with raw cabbage for a crunchier salad.
- For a gluten-free option, substitute sourdough bread with gluten-free bread of choice.
- Vegan cream cheese is optional but adds creaminess that balances the tangy and smoky flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Mediterranean
Keywords: Romesco sauce, chickpea salad, vegan sandwich, sun-dried tomatoes, roasted cabbage, plant-based lunch, Mediterranean flavors, healthy sandwich
