Name: Barbecue-Flavored Vegan Chickpea Sandwiches
Yield: 2–4 servings
Ingredients: 1 tablespoon extra-virgin olive oil or 2 tablespoons vegetable broth or water; 1 medium onion, quartered and sliced; 1 medium red bell pepper, cut into short, narrow strips; 2/3 cup homemade No-Cook Barbecue Sauce, or store-bought; 2 teaspoons good-quality chili powder; 1 1/2 to 2 cups cooked or canned (drained and rinsed) chickpeas; 2 large fresh pitas, preferably whole wheat; Finely shredded romaine lettuce to taste; Fresh green sprouts, such as broccoli sprouts or pea shoots, to taste (optional); 2 medium ripe fresh tomatoes, thinly sliced

Photo by Hannah Kaminsky

Cool romaine lettuce and barbecue-flavored chickpeas combine to create great flavor and texture in this hearty pita sandwich. This pairs well with many simple companions—potatoes or sweet potatoes, fresh corn, a simple quinoa salad or pilaf, or a light soup. And steamed green veggies are always welcome, too.

Recipe information

Yield
2–4 servings

Ingredients

1 tablespoon extra-virgin olive oil or 2 tablespoons vegetable broth or water

1 medium onion, quartered and sliced

1 medium red bell pepper, cut into short, narrow strips

2/3 cup homemade No-Cook Barbecue Sauce, or store-bought

2 teaspoons good-quality chili powder

1 1/2 to 2 cups cooked or canned (drained and rinsed) chickpeas

2 large fresh pitas, preferably whole wheat

Finely shredded romaine lettuce to taste

Fresh green sprouts, such as broccoli sprouts or pea shoots, to taste (optional)

2 medium ripe fresh tomatoes, thinly sliced

Preparation

Step 1
Heat the oil, broth, or water in a medium skillet. Add the onion and sauté. until golden. Add the bell pepper, barbecue sauce, and chili powder, then stir in the chickpeas. Cook over medium heat until the sauce is reduced and envelops the chickpeas and veggies nicely, about 8 minutes.
Step 2
Place whole or half pitas on each serving plate, depending on appetites and what else is being served. Insert a generous amount of lettuce and sprouts and a few slices of tomato into each pita, followed by the chickpea mixture. Eat at once, out of hand.
Variations:
Step 3
Substitute 8 ounces of well-drained, well-blotted extra-firm tofu or tempeh, cut into 1/2- inch dice, for the chickpeas.
Step 4
Add half a medium ripe avocado, peeled and thinly sliced, to the sandwiches with the lettuce and tomato.

Image may contain: Plant, Food, Produce, and Vegetable

TagsSandwich Chickpea Bean and Legume Vegetable Main Lunch Dinner Vegetarian Vegan Dairy Free Nut Free Quick Easy 30 Minutes or Less Weeknight Meals Simmer Cookbooks Harper Collins

Recipe notes

See Related Recipes and Cooking Tips

51 Vegetarian Sandwiches That Belong in Every Lunch Rotation
Skip the hummus sandwich, you can do better.
103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.
82 Superb Sandwich Recipes
These hearty sandwiches might just be the best thing since sliced bread...
31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?
71 Vegetarian Dishes That Are Packed With Protein
Made with beans, tofu, and plenty of greens, these vegetarian recipes are full of good-for-you protein.
63 Work Lunches You Don't Have to Refrigerate
If you don't have an office fridge, it's okay. These lunch recipes travel well and can stay at room temperature all morning.
117 Vegetarian Recipes Perfect for Family Dinners
Loaded sweet potatoes, veggie-packed pizza and pasta, and plenty of protein-rich beans—these totally meatless recipes are easy to make and will keep your family full every night of the week.
73 Back to School Lunch Recipes
These kid-friendly dishes are easy to make-ahead and take on the go—perfect for back to school season.