A protein packed vegan pesto chickpea sandwich with roasted broccoli, creamy avocado and fresh tomatoes. This powerful green pesto is made with almonds, fresh basil and baby kale, garlic, extra virgin olive oil, and lemon juice.
What do you do when you have a crazy amount of fresh, organic basil? You make a bomb ass vegan pesto with almonds, basil and baby kale, and all the other traditional pesto ingredients. I then added chickpeas to make a delicious pesto chickpea sandwich, but I didn’t stop there. I decided to add as many other green things as I could find, including roasted broccoli topped with lemon juice and avocado. YUM.
This vegan pesto would also work as a great sauce for pasta, with big bowls of rice and veggies, or even with tofu. You could also eat the pesto chickpeas as a side salad with a bigger entrée. There are so many options, which you’ll need because this makes a ton! I’m excited to use the left-overs in different ways over the next few days.
I should probably call this the powerful green hulk sandwich or something, because that’s how I felt after I ate it. The combination of avocado, roasted broccoli and pesto has so many different textures and flavors with a huge helping of protein and fat. This definitely helped fuel me for a long afternoon with Apollo, who decided that he didn’t want to nap. I tried at least three different times to get him to sleep, but eventually he would sit up and start chatting away. The joys of a still nursing two-year old that has never-ending energy and a bottomless pit for a stomach. I actually added a few spoonfuls of the pesto to the kid’s macaroni and cheese and they loved it!
I roasted the broccoli using a combination of coconut oil and high-heat avocado oil and a generous pinch (or two) of celtic sea salt. As soon as the broccoli was finished roasting, I removed the baking sheet from the oven and squeezed fresh lemon juice all over the broccoli and shook them around to evenly coat each floret. This is my ABSOLUTE favorite way to eat roasted broccoli, the lemon really brings out a whole new flavor to the vegetable.
Chickpeas are a really easy way to add protein and fiber to a sandwich, and I’ve done it before with this vegan tuna salad sandwich. The trick is slightly mashing the chickpeas with a fork so they hold together and stay inside the bread. I added the chickpeas and pesto to a bowl, mixed it up, added a few spoonfuls to a slice of bread and then mashed it down lightly to keep it in place before I layered on the broccoli and tomatoes. You can then add-on whatever else you like, but make sure that the piece of bread with the chickpeas is the bottom piece so you don’t have to pick it up and flip it on top. Voila, you have yourself a vegan pesto chickpea sandwich!