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4 from 1 vote

Basil Pesto Chickpea Sandwiches

Basil Pesto Chickpea Sandwich with toasted sprouted bread, tomato, bell pepper, and fresh spinach
Prep Time40 mins
Total Time40 mins
Course: Lunch
Cuisine: pesto, Sandwich
Keyword: chickpeas, sandwich
Servings: 4
Calories: 244kcal
Author: Kaylee Pauley


  • 2 cups canned chickpeas drained & rinsed
  • 2 avocado
  • 1/4 cup sun dried tomatoes chopped
  • 1/4 cup fresh basil chopped
  • 2 cloves garlic minced
  • 1 cup baby spinach
  • 1/2 cup plain greek yogurt
  • 2 tablespoon tahini
  • salt & pepper
  • juice of a lemon
  • 8 slices of wheat bread


  • Dry chickpeas and transfer to cutting board.
  • Roughly smash chickpeas with the back of a fork or a potato masher on the cutting board. Once mashed, set aside in medium bowl.
  • Combine sun-dried tomatoes, chopped basil, minced garlic, baby spinach, greek yogurt, tahini sauce and lemon juice in a food processor and process until creamy.
  • Transfer half the “pesto” to the bowl with the chickpeas and combine with a spoon.
  • Toast bread lightly in toaster or oven.
  • Use remaining pesto to spread on each slice of toasted bread.
  • Spoon Basil Pesto Chickpea mixture onto slice of bread, add fixings of your choice and finish with remaining slice of bread.
  • EAT!


*Nutrition info does not include bread or fixings.
Info gathered using MyFitnessPal


Serving: 1g | Calories: 244kcal | Carbohydrates: 29.1g | Protein: 10.9g | Fat: 9.6g | Saturated Fat: 0.2g | Sodium: 200mg | Fiber: 10.2g | Sugar: 4.1g