I have a thing for sandwiches as of late.  When did this start?  Why did this start?  I can’t answer.

Remember last week when I put roasted grapes and goat cheese in a sandwich? I wasn’t kidding when I said that I made a list of 18 sandwich recipes.   Oh and how about yesterday when my sandwich contained bananas and Biscoff and cream cheese?

And remember this one with avocados? I still can’t get enough of this one.  Proof is here.  Obviously I need help.  It seems that sandwiches of all kinds have just taken up residence in my little brain.

I am going to go ahead and declare this week sandwich week.  I have a few more ideas floating around and sandwiches deserve their own week, right?  Until then, enjoy some chickpeas and pesto.  I had no idea what this would turn out like but it was one of those ideas that I set my mind on, and then couldn’t give it up until I tried it.  Admittedly, I don’t even love chickpeas.  But smashed and smothered in pesto and then stuck between two slices of hearty bread, they are dreamy.  It’s sort of like chicken salad, or egg salad, except without chicken or eggs, but with chickpeas and pesto, and no mayonnaise.

Best part – It can double as a dip or appetizer for crostini, veggies, etc!

What’s your favorite sandwich?

PrintPrint Recipe

Smashed Chickpea & Pesto Sandwich Recipe

Yield: 2-4 sandwiches, depending on size

Total Time: 10 minutes

Classic pesto sauce mixed with smashed chickpeas and smothered between two slices of bread for a modern twist on a "salad" sandwich. Vegetarian, healthy, flavorful and simple.


1 (15-ounce) can garbanzo beans
1/4 cup flat-leaf parsley, chopped
2 Tbs. prepared pesto
2 Tbs. red pepper, finely chopped
1 Tbs. onion, finely chopped
Zest and juice of 1/2 lime
Juice of 1/2 lemon
Salt and pepper, to taste


Drain and rinse the chickpeas. Lay them out on a paper towel and pat dry. Remove the papery skins if desired. Transfer them to a bowl and smash with two forks. Add the parsley, pesto, red pepper, onion, lime zest and lime juice. Add salt and pepper to taste.

Serve on sandwich bread, or as a dip with veggies, tortilla chips, etc.

Cassie's Notes:
Use any pesto that you like, the chickpeas will mesh well with any flavors.