Sun-Dried Tomato Romesco Chickpea Salad Sandwich Recipe
This Sun-Dried Tomato Romesco Chickpea Salad Sandwich features a tangy and nutty homemade romesco sauce combined with mashed chickpeas and vibrant veggies. Perfect for meal prepping, it delivers a nutritious and flavorful vegan sandwich filling that can also be enjoyed as a dip or salad. The sandwich is enhanced with optional roasted cabbage, marinated onions, and creamy vegan cream cheese on toasted sourdough bread for a satisfying, wholesome lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 servings (makes 3 sandwiches)
- Category: Lunch
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Sun-Dried Tomato Romesco
- 2 tbsp olive oil
- 3 garlic cloves
- 1 red 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 tbsp red wine vinegar or sherry vinegar
- 1/2 tsp smoked paprika
- 2 tbsp parsley leaves
- Kosher salt, to taste
Chickpea Salad
- 1 (15 oz) can 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)
- Half batch of prepared romesco sauce (about 1/2 cup)
Sandwich Accessories
- 2 cups shredded cabbage
- 2–3 tsp avocado oil
- Pinch of salt
- Marinated onions, quantity as desired
- 6 slices toasted sourdough bread
- Vegan cream cheese (store-bought or homemade, optional)
Instructions
- Prepare the Romesco Sauce: Heat 2 tablespoons of olive oil in a small saucepan over medium-low heat. Add 3 garlic cloves and 1 red jalapeño pepper. Stir occasionally until the garlic and jalapeño turn golden, about 2-3 minutes. Remove from heat and let cool for 3 minutes.
- Blend the Romesco Ingredients: Transfer the garlic, jalapeño, and infused olive oil into a blender. Add 1/2 cup roasted red pepper, 1/4 cup sun-dried tomatoes, 1/4 cup pecans, 2 tablespoons red wine or sherry vinegar, 1/2 teaspoon smoked paprika, 2 tablespoons parsley leaves, and 1/2 teaspoon kosher salt. Blend until mostly smooth. Taste and adjust salt as needed.
- Mash Chickpeas: In a large bowl, add the drained chickpeas and mash thoroughly using a fork until you reach your preferred texture—mostly mashed but with some chunkiness.
- Mix Chickpea Salad: To the mashed chickpeas, add 1/3 cup diced roasted bell pepper, 1/4 cup diced red onion, 1/4 cup julienned sun-dried tomatoes, thinly sliced jalapeño (optional), and half of the prepared romesco sauce. Stir well until fully combined. If the mixture is too dry or crumbly, add additional romesco a spoonful at a time until the salad holds together but is not watery.
- Roast Cabbage (Optional): Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread 2 cups shredded cabbage evenly on the sheet. Drizzle with 2-3 teaspoons avocado oil and sprinkle a pinch of salt. Toss to coat evenly and spread out. Roast for 15 minutes, stirring halfway through, until the cabbage is golden around the edges and softened.
- Assemble the Sandwich: Toast 6 slices of sourdough bread. Optional: Spread vegan cream cheese on one side of each slice. Layer generously with the chickpea salad filling, add roasted cabbage (if using), and top with marinated onions. Close the sandwich with the remaining bread slice and serve immediately.
Notes
- Adjust the spiciness by removing seeds and membranes from jalapeños or omitting them entirely for a milder flavor.
- Using julienned jarred vegetables like sun-dried tomatoes and roasted red peppers speeds up prep and eliminates extra chopping.
- Add romesco sauce gradually to get the perfect salad consistency — moist enough to bind but not so wet that it leaks from the sandwich.
- The chickpea salad works wonderfully as a dip with crackers or vegetables if you prefer not to make a sandwich.
- To save on dishes, mash the chickpeas directly in the container you’ll store the salad in.
