Spicy Chickpea Salad Sandwich
This Spicy Chickpea Salad Sandwich has cayenne-roasted chickpeas, sun-dried tomatoes, roasted red peppers, pesto mayonnaise, and cucumbers on flatbread. It’s epic.
Today I’m sharing a pretty spectacular sandwich with you.
This Spicy Chickpea Salad Sandwich this is worth reading about, considering, and trying. It’s so dang good, I MUST describe the myriad of flavors to you before another moment passes.
Chickpeas roasted in cayenne pepper, then blended with sun-dried tomatoes, roasted red peppers, mayonnaise, and fresh basil.
THAT, on flatbread with crisp lettuce, crunchy cucumbers, and pesto mayonnaise.
I mean, I just can’t even with all the flavors and textures and general wonderment.
Back in April, I attended the IACP Conference. One of the lunches was hosted by USA Pulses (pulses are beans, peas, chickpeas, and lentils). I had the most fabulous sandwich that day: A spicy chickpea salad spread on a baguette with lettuce and cucumbers.
I snapped a quick photo of the sandwich description (created by Crossroads Chef Tal Ronnen). That photo has served as my guide to recreating the masterpiece in my own kitchen. I just started mixing ingredients, tasting as I went, and by the end I had a sandwich worth devouring.
I devoured it.
Then I made another one so I could take pictures.
My biggest opportunity for improving the original sandwich I tried at IACP was the bread. I love baguettes as much as anyone, but it was all wrong for the chickpea salad. It was too chewy and the ratio of bread-to-spread was off. Soft, pillowy flatbread was the PERFECT upgrade.
The Spicy Chickpea Salad is vibrant in both color and flavor and even better than I remember. When you add the pesto mayo and all those crunchy veggies, the angels sing.
You can make both the Spicy Chickpea Salad and the pesto up to 3 days in advance (or purchase pesto at the store). I don’t recommend mixing up the pesto mayonnaise until you are assembling the sandwiches.
I also suggest cutting the the cucumbers on the bias to make the slices as long as possible. It just makes it easier to layer them on the sandwich.
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Spicy Chickpea Salad Sandwich
Yield: 4 servings
Prep Time: 10 min
Cook Time: 1 hour 20 min
Total Time: 1 hour 30 min
To make the Spicy Chickpea Salad:
- 1 (14.5 ounce) can chickpeas, drained and rinsed
- 2 teaspoons olive oil
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup oil-packed sun-dried tomatoes
- 1/4 cup roasted red peppers, drained
- 1/4 cup loosely-packed fresh basil leaves
To make the Pesto Mayonnaise:
- 1/4 cup mayonnaise
- 1 tablespoons purchased or homemade pesto
To make the Sandwiches:
- 4 flatbreads
- 4 Persian cucumbers, thinly sliced on the bias
- 2 cups shredded lettuce
- 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 30 minutes, stirring halfway through baking time. Cool 15 minutes.
- In a food processor, combine roasted chickpeas, mayonnaise, tomatoes, peppers, basil, and 1/4 teaspoon salt. Process until smooth, scraping down the sides as necessary.
- Meanwhile, whisk together mayonnaise and pesto in a small bowl and set aside.
- To assemble the sandwiches, lay 4 flatbreads on a flat surface. Divide the Spicy Chickpea Salad among 2 flatbreads, spreading each with a thick layer. Spread the remaining 2 flatbreads with Pesto Mayonnaise.
- Arrange the cucumbers in a single layer on each Chickpea Salad flatbread, then sprinkle with lettuce. Top each with a Pesto Mayonnaise flatbread.
- Cut each of the two flatbread in half or into triangles and serve.