Vegan Mediterranean Sandwich

Vegan Mediterranean Sandwich


Be the first to make this!

This Mediterranean flavoured sandwich ticks all the boxes. Light yet hearty, packed with protein & iron, low in fat, easy to make and delicious! The idea of a chickpea sandwich came as I was looking to make a healthy and nutritious sandwich spread. I am often left feeling heavy and sluggish if I eat a mayo-based filling. This recipe provides enough filling to make 2 to 3 sandwiches. Spread will keep for 2 to 3 days in an airtight container in the fridge.


Makes: 2 to 3 sandwiches

  • 1 (400g) tin chickpeas, drained
  • 1 garlic clove, crushed
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 12 pitted Kalamata olives, diced
  • 1 red roasted capsicum (from a jar), diced
  • 2 tablespoons finely chopped fresh basil
  • salt and pepper, to taste
  • 4 to 6 slices of your favourite bread
  • salad leaves

Preparation:10min  ›  Ready in:10min 

  1. Place drained chickpeas in a blender with garlic, olive oil and lemon juice. Whizz to a paste.
  2. Transfer chickpea paste to a bowl. Blend in chopped olives, red capsicum and basil leaves. Season to taste.
  3. Spread on your favourite bread and top with some salad leaves.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate