Welcome to our second Lenten Friday and another fabulous, vegetarian, make-ahead meal!
Today I’m sharing a super versatile sandwich base.
These chickpea sandwich patties are a delicious blank slate – much like a chicken breast. You can dress them up as much or as little as you like.
The vital wheat gluten in them gives them a chicken-like bite and texture. These patties hold together beautifully so they’re a perfect candidate to be made ahead and stored in the fridge for a few days – or even frozen.
When you’re ready for these, they’ll reheat well by just being popped in the oven on a baking sheet.
I served them as Caesar sandwiches. I used a bottled dressing because I always take the easy route for Friday meals, but if you want a homemade version, this is a great one. That dressing is also vegan – as are the sandwich patties. Just omit the Parmesan, use the homemade dressing, and this is a great vegan meal!
Chickpea Caesar Sandwiches
15 oz. can chickpeas, drained and rinsed
1 Tbsp. olive oil
1/3 cup vegetable broth
2 Tbsp. soy sauce
1/2 cup vital wheat gluten
1 1/3 cup panko bread crumbs, divided
1 tsp. poultry seasoning
1/2 tsp. salt
Pinch of black pepper
Caesar dressing (this is a great, homemade vegan option)
Freshly grated Parmesan cheese (omit if making them vegan!)
4 romaine lettuce leaves
4 sandwich rolls
Preheat the oven to 400 degrees.
In a medium bowl, mash the chickpeas, then add the oil, broth, soy sauce, gluten, 1/3 cup panko, poultry seasoning, salt and pepper. Sir everything together until you get a ball, then knead with your hands for a minute or two until it is sticking together well.
Divide the mixture into four equal balls and flatten into patties.
Place the remaining panko on a plate or in a bowl. Press each patty into the panko, flip, and repeat with the other side. You want the crunchy pieces to coat the outside.
Spray a baking sheet with non-stick spray and lay the finished patties on them. Spray the tops with non-stick spray. Bake for 30 minutes, flipping halfway.
To serve now, serve patties on rolls, topped with Parmesan, lettuce, and Caesar dressing.
To serve later, place the patties in a container with wax paper between them to prevent sticking. Refrigerate for several days or freezer for up to two months. When ready to eat, thaw, if needed, and reheat in a 400 degree oven. Serve on rolls, topped with Parmesan, lettuce, and Caesar dressing.
adapted from Rabbit and Wolves