Loaded chickpea and veggie sandwich

By Jason Skrobar
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  • 1 can chickpeas
  • 2 celery stalks, finely chopped
  • 1/2 cup + 4 tablespoons mixed herb pesto (recipe to follow)
  • 1/4 cup mayonnaise
  • 1 tablespoon hot sauce (optional)
  • 1/2 head romaine lettuce
  • 2 carrots, grated
  • 2 tomatoes, sliced (thick!)
  • 1/2 red onion, sliced into rings
  • 1 cup picked basil leaves
  • 8 slices havarti cheese
  • 8 slices multigrain bread

Mixed herb pesto:

  • 3 cups mixed fresh herbs, such as basil, parsley, cilantro or dill - leaves, roughly chopped
  • 3 cloves garlic
  • 1 cup grated parmesan
  • 1/4 cup toasted pine nuts
  • 1 lemon, juiced and zested
  • 3/4 cup olive oil
  • Kosher salt and pepper to taste


  1. To make the pesto, simply add all the ingredients to a food processor and pulse until smooth.
  2. For the sandwich, add chickpeas, celery, pesto, mayonnaise and hot sauce to a large bowl and mix until well combined.
  3. To assemble the sandwich, spread one tablespoon of pesto to one piece of bread. Layer romaine, the chickpea mixture, grated carrots, tomato slices, red onion slices, some picked basil leaves and a slice or two of havarti. Top with another piece of multigrain and enjoy!


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