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Create a Flavorful Sun-Dried Tomato Romesco Chickpea Salad Sandwich Today!

Sun-Dried Tomato Romesco Chickpea Salad Sandwich 5 Steps Awesome Delicious
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Imagine a flavor-packed sandwich that transports you to the sun-drenched streets of Spain – that’s exactly what our Sun-Dried Tomato Romesco Chickpea Salad Sandwich delivers. This delightful creation combines the richness of a homemade romesco sauce with the protein-packed goodness of chickpeas, all nestled between slices of toasted sourdough bread. Whether you’re a vegetarian, vegan, or simply seeking a nutritious and satisfying lunch option, this sandwich is sure to tantalize your taste buds.

Ingredients

Scale
  • 2 tablespoon olive oil
  • 3 cloves garlic
  • 1 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 tablespoon red wine vinegar or sherry vinegar
  • 1/2 teaspoon smoked paprika
  • 2 tablespoon parsley leaves
  • Kosher salt
  • 1 can (15 ounce) 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 cup cabbage, shredded
  • 2–3 teaspoon avocado oil
  • 6 slices toasted sourdough bread
  • Vegan cream cheese (optional)

Instructions

1. In a food processor, combine the olive oil, garlic, jalapeño, roasted red pepper, sun-dried tomatoes, pecans, vinegar, smoked paprika, parsley, and a pinch of salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.

2. In a medium bowl, gently mash the chickpeas with a fork or potato masher, leaving some texture. Add the roasted bell pepper, red onion, sun-dried tomatoes, and jalapeño (if using). Stir to combine.

3. In a separate bowl, toss the shredded cabbage with the avocado oil and marinated onions, ensuring the cabbage is evenly coated.

4. If using, spread a layer of vegan cream cheese on the toasted sourdough bread. Start by layering the chickpea salad, followed by the sun-dried tomato romesco sauce, and finally, the cabbage mixture. Top with the remaining slices of bread.

5. Serve the Sun-Dried Tomato Romesco Chickpea Salad Sandwich immediately, savoring the vibrant flavors and satisfying texture in every bite.

Notes

The beauty of this recipe lies in its versatility. Feel free to experiment with different variations to suit your personal preferences. For example, you could add a touch of heat by including more jalapeño in the romesco sauce or the chickpea salad. Alternatively, you could swap the pecans for walnuts or almonds, depending on your nut preferences.

Nutrition

Keywords: chickpea salad,sandwich,sun-dried tomatoes

Find it online: https://www.basterecipes.com/sun-dried-tomato-romesco-chickpea-salad-sandwich/