Looking for an Italian vegan sandwich that’s delicious and high in protein? Try this recipe. It’s also easy and quick to make.
We made ours with a wholemeal brown bun, but feel free to use white bread. Gluten free bread is also a great idea.
The inspiration behind this sandwich is Sicilians’ love for chickpeas. You likely heard of pane and panelle before. And if you haven’t, it’s a breaded chickpea fritter that’s layered inside a bun for a crispy vegan sandwich delight.
Our recipe is lighter and easier to make plus it also features Belmorso Sicilian Pistachio Pesto, for double the Sicilian vibes.
Gather the ingredients and let’s make it together.
2 wholemeal brown buns, or any bread rolls of your choice
1 can chickpeas
1 garlic clove
salt and pepper
Belmorso EVOO
Belmorso Sicilian Pistachio Pesto
2 large tomatoes
Vegan parmesan (I like Parveggio, available at Dunnes Stores)
Slice your bread rolls open in two.
Smash the chickpeas with a fork in a bowl.
Add the minced garlic, a drizzle of EVOO, and season. Mix well.
Slice the tomatoes.
Spread the pistachio pesto on each side of the bread buns.
Layer the tomatoes next.
Top with the chickpeas mix.
Sprinkle the vegan parmesan.
Enjoy close or as an open sandwich.
Hazelnut & Blueberries No Bake Tart
(replace Greek yogurt with a vegan alternative like Alpro Greek-Style)
