There is something very comforting about a smashed chickpea sandwich. I’m not sure exactly what, but it is a little like a tunafish or chicken salad sandwich from childhood, but with less icky mayo. It is pretty amazing that this little sandwich can be so satisfying that even a meat lover lover like Bob is perfectly happy to eat one for lunch.
I’ve made variations of this over the years, generally with a tahini based dressing and sometimes with a cilantro-lime vinaigrette, but I think this version is my favorite. I used the Caesar-ish dressing from the salad (since it is now a staple in our house) and combined it with my favorite version of the sandwich and it was pretty perfect. It is also stupidly simple to make, cheap and portable.
In the picture above I used cabbage in place of the spinach since I was out of spinach. kale, any type of leaf lettuce or other green would work just as well. The bread is also totally personal preference. I like the wrap style just for the ease of transport – nothing squishing out into my lunch bag.
- 1 1/2 cups cooked chickpeas (about 1 15 oz can), rinsed
- 1/4 cup vegan caesar salad dressing (from food.com)
- 1/2 carrot, grated
- pinch of grated cheese – pecorino, cheddar, etc.
- spinach leaves – about five per sandwich
- flatbread, wraps or pita
In a small bowl dump the chickpeas and lightly mash with a fork. Add in most of the dressing and carrot and mix/mash. You want some chunks of chickpea for texture. Make sure the carrots are mixed through. Add more dressing if needed – you want the creamy taste to come through but not so much that it overpowers.
Layer spinach leaves across the bread and then spread chickpea-carrot mixture on top, leaving about a 1/2 inch on the ends of the bread. (The order does not actually matter – the chickpeas can go first and the spinach last.) Roll the wrap fairly tight – you want a nice spiral without everything oozing out. If using regular bread or a pita, fill as you would with any other mixture.
That’s it. Simplest lunch ever.