Chickpea Pesto Salad Sandwich with Jason Goldstein
Recipe by Jason Goldstein
Looking for something healthy and delicious? This Pesto Chickpea Salad Sandwich is for you. The tang of the pesto pairs beautifully with the chickpea salad base. Put it all between two slices of bread and you got yourself one fabulous lunch. We like to use herbs plucked from our AeroGarden for this recipe. Homegrown herbs simply taste better.
Chickpea Pesto Salad Sandwich
CHICKPEA SALAD INGREDIENTS
- 2 cans chickpeas
- 1 tsp. salt
- 1 tsp. pepper
- ½ red onion chopped
- 2 Tbsp. mayo (plus 1 tbsp. for bread)
- 2 slices bread
- 4 slices tomato
- 8 basil leaves
PESTO INGREDIENTS
- 1 cup almonds
- 2 garlic cloves
- 1 handful parsley
- 1 handful basil
- 1 tsp. salt
- 1 tsp. basil
- 1 Tbsp. red wine vinegar
- ½ cup olive oil
INSTRUCTIONS
- Place the almonds and garlic in the food processor and pulse for 30 seconds. Next, add the parsley, basil, salt, pepper, and red wine vinegar and place on low while adding olive oil. Set aside pesto to use later.
- In a bowl add the chickpeas, salt, and pepper. Smash the chickpeas with a potato masher.
- Mix the mayo, pesto, and onions in the bowl with the chickpeas.
- Place slices of tomato on bread smeared with mayo. Then add basil leaves and top with chickpeas.
- Repeat for a second sandwich and enjoy!
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