Rosemary Chickpea Salad Sandwich: Here’s a back-to-school-ready lunch idea that’s easy and delicious! Made with whole grain, Ozery One Buns!
When looking at food holidays it makes sense that August is National Sandwich Month! I mean, look at everyone going back to school, and what is a more quintessential lunch meal than a sandwich? While my go-to sandwich was typically a PB&J or Tuna (this was pre-vegan), I went with more color and flavor for this one.
Originally, I was inspired to make this recipe by the Ozery One Buns in my pantry. You see, I worked with them for Summer Fancy Food Show, in June (as seen on my IG). And demoed various product of theirs, which was awesome because I’ve loved them for years! I remember finding One Buns at my local Sprouts probably 5 years ago, and using them in one of the first cookbooks I shot. Ever since then, I’ve been pretty enamored with their products.
Fast forward to Expo West this year, where they showcased their new Vegan Brioche Buns. WOWZA! So, I was very excited to work with them and hand out samples, especially because all of their products are delicious and vegan. That being said, the show went well, and I got to learn even more about the company. How they started as a restaurant and then went on to sell their pitas in stores because they were so well-loved! This was all in Canada, and several years later they found their way into US stores with their popular One Bun. I really admire that their products use simple, easy-to-read ingredients, most of which are organic.
Now, they have many products, like their tasty morning rounds; but I thought I’d stick with the original for this Rosemary Chickpea Salad Sandwich. The One Buns are whole wheat, with great flavor, and less bun, so that the filling can really shine! In this, we have a chickpea salad seasoned with fresh rosemary, lemon, vegan mayo (for creaminess) and spices. It’s then topped with slices of crisp cucumber, tomato, red onion, a handful of arugula and creamy avocado.
Of course, you can customize your filling how you see fit! I just love arugula and avocados, plus my garden had some tomatoes and cucumber to offer up. For a well-rounded lunch, I like adding a side of almonds and some dried fruit. I mean, I may include some chips in there, too. 😀
Rosemary Chickpea Salad Sandwich
Here’s a back-to-school-ready lunch idea that’s easy and delicious! Made with whole grain, Ozery One Buns!
Rosemary Chickpea Salad
- 15 ounce canchickpeasdrained* and rinsed
- 2tablespoonssoy-free vegan mayo
- 2teaspoonslemon juice
- 1teaspoonminced fresh rosemary
- 1/2teaspoonlemon zest
- 1/8-1/4teaspoon salt
- 1/8teaspoonblack pepper
- Pinch ofgarlic powder
- 2Ozery Whole Wheat One Buns
- 1large avocadosliced
- 1/2cupthinly sliced red onionor 6 small slices
- 1/2cupthinly sliced tomatoor 6 small slices
- 1/2cupthinly sliced cucumberor 6 small slices
- 1cup loosely packed arugula
- 2teaspoonsdijon mustardoptional
For the Rosemary Chickpea Salad: Place all ingredients in a mixing bowl and mash together with a fork until the chickpeas are broken down into smaller chunks (not mushy). Taste and season with more salt, pepper, or garlic powder if desired.
For Assembly: If you're eating this sandwich right after making it, I suggest toasting the buns for a nice touch. If you're packing it away for later, do not toast, as they may get stay after being packed.
I build this sandwich upside down to help keep it stable! Start with the two bottom One Bun halves, top them with avocado, then red onion, tomatoes, cucumber, and arugula. Divide chickpea salad between both stacks, then spread dijon mustard on the remaining buns. Top the stack and serve! If you're packing for later, cut the sandwiches in half with a serrated knife, then place in a container and refrigerate until ready to serve.
* Save the chickpea water AKA aquafaba and use it to make whipped cream!
This Rosemary Chickpea Salad Sandwich recipe is in partnership with Ozery Bakery, all words and opinions are my own. Posts like these help me to keep this blog, and more recipes coming your way!