Spicy Roasted Chickpea Sandwich Spread is bright and tangy with sun-dried tomatoes, lemon, mayo and spicy roasted chickpeas! Slather it on your favorite bread for the ultimate veggie sandwich. Your taste buds will sing!
Roasted chickpeas are a snack all on their own. You can toss them with any spice combination, even a sweet version, and have a nutritious, crunchy and healthy snack in 20 minutes.
They also make an excellent spread for veggie sandwiches.
How to make the best veggie sandwich
What makes a great veggie sandwich? You need a bright + flavorful spread to accent the crisp flavors of fresh veggies.
Enter the Spicy Roasted Chickpea Sandwich Spread. It’s like chickpea hummus with some additional ingredients.
It packs some bright lemon flavor + tang that really hits your taste buds with each bite. A day with this veggie sandwich in my lunchbox is a fine day indeed!
How to Make this Spicy Roasted Chickpea Sandwich Spread
With just a few ingredients and a whirl in the blender, you’ll get a spread that’s super tasty. Addicting really. It’s has a big punch of flavor from the lemon and tangy sun dried tomatoes.
Step 1: Add ingredients to blender + blend until smooth.
This chickpea spread could also double as a dip for veggies or chips. Any way you eat it, you’ll be happy, I guarantee it!
Step 2: Assemble Veggie Sandwich ingredients.
Fresh greens, shaved carrots and sliced cucumbers make a great sandwich. Great bread is key here too. Don’t skimp out. I used a sprouted whole grain bread to create a nutritious lunch.
There are lots of combos to try! Flatbreads, wraps, all kinds of vegetables work – think tomatoes, zucchini, roasted eggplant – this spread works with almost anything!
Spicy Roasted Chickpea Sandwich Spread is bright and tangy with sun-dried tomatoes, lemon, mayo and spicy roasted chickpeas! Slather it on a veggie sandwich and your taste buds will sing!
- 1 14.5 ounce can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 8 slices whole grain bread
- 2 cups mixed salad greens
- 1 cucumber, sliced
- 2 shaved carrots
To make the spicy roasted chickpeas, preheat oven to 400°F.
Spread rinsed chickpeas on a clean kitchen towel and rub to dry. Toss chickpeas with olive oil, cayenne, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Spread in a single layer on rimmed baking sheet and bake for 15 minutes, stirring halfway through baking time. Cool 5 minutes.
In a food processor, combine roasted chickpeas, mayonnaise, sun dried tomatoes, basil, lemon juice and salt + pepper.
Process until smooth, scraping down the sides as necessary.
*For a smoother spread or dip, you can add a little olive oil. I prefer mine with little bits and pieces of chickpeas.
Checkout my other chickpea recipes here!
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