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Smashed Chickpeas + Carrot ‘Bacon’ Sandwich
The carrot 'bacon' takes a little patience, but it's absolutely worth it. Paired with herby smashed chickpeas and a tangy dressing, this sandwich is one of my favourite things to make for lunch.
Ingredients
For the carrot 'bacon':
- carrot, see tips
- olive oil
- soy sauce, or tamari
- maple syrup
- smoked paprika
- salt + pepper
For the smashed chickpeas:
- plant-based mayonnaise
- plant-based yoghurt, we use Greek-style
- lemon, zest + juice
- garlic clove, peeled + grated
- Dijon mustard
- fresh dill, chopped
- tin of chickpeas, drained
- red onion, finely chopped
- spring onion, chopped
To serve:
- bread, lightly toasted (or GF bread)
- lettuce leaves
Method
- 1
Preheat the oven to 160°C fan / 180°C / 350°F.
- 2
Use a peeler to shave the carrot into long strips, then set aside.
- 3
In a bowl, combine the olive oil, soy sauce, maple syrup, smoked paprika and small pinches of salt and pepper. Add the carrot and stir until evenly coated.
- 4
Lay the carrot strips onto a metal rack set over a tray, making sure they don’t overlap. Brush over any remaining marinade.
- 5
Bake for 10 minutes, then turn and bake for another 5 minutes. If still soft, reduce the heat to 120°C fan / 1840°C / 275°F and continue cooking until lightly crisp.
- 6
Meanwhile, make the dressing. In a bowl, combine the mayonnaise, yoghurt, lemon zest and juice, garlic, mustard, dill and pinches of salt and pepper.
- 7
In a separate bowl, add the chickpeas and mash with a fork, leaving some texture. Add the red onion and spring onion, then stir through most of the dressing, reserving a couple of spoonfuls. Season to taste.
- 8
To serve, layer the lettuce onto the bread, followed by the smashed chickpeas and carrot ‘bacon’. Spoon over the remaining dressing, sandwich together, then slice and serve.
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Community reviews
Rated 5 out of 5 from 2 reviews
- k
“it's like a vegan tuna salad. so good!”
- Mai
“Soooooo good!”