The Veggie Naanwich

Veggie Naanwich-2

Here it is everyone. The vegetarian sandwich to convince all the meat eaters that we could live better. All you carnivores out there will take one bite of this sandwich and you will think. “You know, I think I could almost be a vegetarian.” Your second thought will probably be something like, “Could I be a vegetarian and still eat bacon?” You will realize you aren’t going to change forever, but this sandwich is going to make it into some rotation at your house and you will be happier for it.

I fed this sandwich to a omnivore who only eats salad when forced and she loved it. She surprised herself. It’s this roughened up chick-pea spread and the feta cheese that fills you up and makes us you feel like your good behavior has earned you an ice cream cone or a sneak into the chocolate chip drawer after dinner.

The only unfamiliar ingredient here is Tahini and you can find the stuff right next to the peanut butter.  The blogger who made the sandwich before me used sprouts, but those are hard to find these days with the salmonella scare, so  I used fresh cucumber from my garden with great success. The first time I made these I went the whole nine yards and made the Naan bread too. That was delicious, the second time I bought the best Naan bread I could find at the grocery store. That was easier.

Veggie Naanwich-1

Veggie Sandwich Perfected

Naan bread, homemade for a show-stopper, store bought for those of us who need a little break every once in a while (GF bread if you need this to be gluten-free)

For the Chickpea Mash:

2 cups canned chickpeas, rinsed and drained
handful of chopped cilantro
3 tablespoons tahini
Zest and juice of one lemon
pinch of red pepper
1/2 cup feta cheese
1 tablespoon extra virgin olive oil
salt and pepper

In the work bowl of a food processor, add the chickpeas and the cilantro. Pulse a few different times to roughen up the chickpeas. Transfer the mixture to a mixing bowl and stir in the tahini, zest and juice of lemon, the red pepper, feta cheese, extra virgin olive oil, salt and pepper to taste.

For the Veggies:

1/2 red onion sliced thin
1 tablespoon red wine vinegar
2 carrots, sliced into matchsticks
1 cucumber, sliced into thin triangles
Sriracha for spice

Add the sliced onion to a small bowl and pour over the red wine vinegar. Stir it around a bit to make sure all the onion is covered in the vinegar.

To assemble:

If you are using store bought naan bread, make sure to heat it on the stove or in the oven according to your package directions. I heated my frying pan to medium-high and then toasted each side for about forty-five seconds. Smear a generous portion of the chickpea mash then assemble the onion, carrots and cucumber and any other vegetables you are inspired to throw on there. Use Sriracha for a kick. I have also made second day sandwiches with my run of the mill wheat bread on hand and it is still delicious.

 

The Veggie Naanwich
 
Prep time
Total time
 
Filling and fresh, use good quality feta and the freshest veggies you can find.
Author:
Recipe type: Sandwich
Serves: 4
Ingredients
  • Naan bread, homemade for show stopper, store bought when you need a break
  • 2 cups canned chickpeas, rinsed and drained
  • handful of chopped cilantro
  • 3 tablespoons tahini
  • Zest and juice of one lemon
  • pinch of red pepper
  • ½ cup feta cheese
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • ½ red onion sliced thin
  • 1 tablespoon red wine vinegar
  • 2 carrots, sliced into matchsticks
  • 1 cucumber, sliced into thin triangles
  • Sriracha for spice
Instructions
  1. In the work bowl of a food processor, add the chickpeas and the cilantro. Pulse a few different times to roughen up the chickpeas. Transfer the mixture to a mixing bowl and stir in the tahini, zest and juice of lemon, the red pepper, feta cheese, extra virgin olive oil, salt and pepper to taste.
  2. Add the sliced onion to a small bowl and pour over the red wine vinegar. Stir it around a bit to make sure all the onion is covered in the oil.
  3. To assemble:
  4. If you are using store bought naan bread, make sure to heat it on the stove or in the oven according to your package directions. I heated my fry pan to medium-high and then toasted each side for about forty-five seconds. Smear a generous portion of the chickpea mash then assemble the onion, carrots and cucumber and any other vegetables you are inspired to throw on there. use Sriracha for a kick. I have also made second day sandwiches with my run of the mill wheat bread on hand and it is still delicious.

 

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One thought on “The Veggie Naanwich

  1. Wow Kristan, you really have journeyed into my playground. Can’t wait to try this. Would love to tour your garden..
    Camille’s mom

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