Sun-Dried Romesco Chickpea Salad Sando

A delicious salad perfect for stuffing into sandwiches layered with roasted veggies, marinated onions, and some tofu cream cheese. Ideal for meal prep to make getting some protein and fiber more enjoyable.

By @plantbasedrd

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves
• 1 jalapeño pepper
• 0.5 cup roasted red pepper
• 0.25 cup sun-dried tomatoes
• 0.25 cup pecans
• 2 tbsp red wine vinegar or sherry vinegar
• 0.5 tsp smoked paprika
• 2 tbsp parsley leaves
• 0.5 tsp kosher salt
• 15 oz chickpeas
• 0.33 cup roasted bell pepper
• 0.25 cup red onion
• 0.25 cup sun-dried tomatoes
• 1 jalapeño
• 1 spread cream cheese
• 1 slice toasted sourdough bread
• 1 layer roasted shredded cabbage
• 1 layer marinated or pickled onions
• 1 slice toasted sourdough bread

Instructions

1. Heat olive oil in a small saucepan over medium-low heat.
2. Sauté garlic and jalapeño in the heated oil until golden, which should take about 2–3 minutes. Allow it to cool slightly after sautéing.
3. Transfer the sautéed garlic, jalapeño pepper, and oil to a blender cup. Add roasted red pepper, sun-dried tomatoes, pecans, vinegar, paprika, parsley, and ½ tsp salt to the blender cup.
4. Blend the mixture in the blender cup until it is mostly smooth. Adjust seasoning as desired.
5. Mash chickpeas in a large bowl.
6. Stir in bell pepper, onion, sun-dried tomatoes, jalapeño, and half the romesco sauce into the mashed chickpeas.
7. Add more romesco sauce as desired, a spoonful at a time, until the mixture holds together.
8. Spread cream cheese on a slice of toasted sourdough bread.
9. Layer the bread with chickpea salad, roasted cabbage, and marinated onions.
10. Top with another slice of bread and enjoy your Sun-dried Romesco Chickpea Salad sandwich.