Roasted Carrot and Chickpea Sandwich

There are many ways to prepare and serve vegetables to maximize their flavors and textures. Veda Sankaran’s Roasted Carrot and Chickpea Sandwich combines simple techniques to draw out sweetness with creamy and savory flavors for this delightful veggie sandwich. Plus, she adds cucumbers, pea shoots, and bakery-fresh bread. Make this recipe once and you’ll want it all year long. Serve it alongside potato salad, your favorite soup, baked chips, or anything else that makes your lunch perfect for you.

What Do Chickpeas Add to Your Diet?

Chickpeas, also known as garbanzo beans, are a nutritional powerhouse packed with protein, fiber, and essential vitamins and minerals. They are a great source of plant-based protein, making them a popular choice for vegetarians and vegans, and a reason why make a spread for our lunchtime sandwich. Additionally, chickpeas are rich in fiber, which aids in digestion. If you have regular stomach pain or issues with your digestive system, adding chickpeas to your diet can regulate your body’s functions. They can even help you feel fuller for longer as your body metabolizes them. Plus, containing folate, iron, and potassium makes them important and successful to your overall health.

Roasted Carrot and Chickpea Sandwich

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• Author: Veda Sankaran

Print Recipe

Description

Make sure your lunch is both delicious an fulfilling.

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Ingredients

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• 1 lb large carrots, peeled, cut in ½ lengthwise, and sliced vertically into thin steaks
• ½ large English cucumber, sliced into rounds
• Nonstick spray
• Pea shoots
• Hearty seeded bread of your choice

For the carrot marinade:

• 1 ½ tsp minced tarragon
• 1 tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tbsp honey
• 1 tbsp neutral oil
• Black pepper
• Salt

For the chickpea spread:

• 1 can chickpeas
• 1 ½ tsp finely minced garlic
• ¼ cup finely minced red onion
• ¼ cup mayonnaise
• 1 tsp yellow mustard
• 1 tsp white vinegar
• ½ tsp lime juice
• Salt and pepper to taste

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Instructions

1. First, prep the carrots by washing and peeling them. Then, cut each one vertically in half. Place the cut side down and use a sharp knife to cut the carrot sideways, into thin steaks. It’s ok if you get irregular-sized strips.
2. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
3. Whisk together all the marinade ingredients and pour it over the carrot steaks, making sure to coat them evenly.
4. Then, place the carrots in a single layer on the baking sheet and roast for 8-10 minutes. Check the carrots after 8 minutes and then every minute after that until they are tender. Timing depends on the thickness of your carrot slices as well as your home oven.
5. When carrots are roasting, place the drained can of chickpeas in a bowl. Use your hands or a fork to mash the chickpeas, leaving a few chunks for texture. Add the garlic, red onion, mayonnaise, mustard, vinegar, lime juice, salt and pepper and stir all the ingredients together.
6. To assemble, slice the loaf of bread in half and start layering the roasted carrots, cucumbers, and chickpea spread. Add another layer of carrots and finish with the pea shoots. Close with the top of the loaf of bread and slice right before serving.

Recipe by Veda Sankaran
Photography by Dave Bryce

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