Sweet Potato and Chickpea Sandwich

Sweet Potato and Chickpea Sandwich


Sweet Potato and Chickpea Sandwich

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The Sweet Potato and Chickpea Sandwich is a delicious vegetarian sandwich that is both healthy and satisfying. This sandwich is perfect for a quick lunch or a light dinner, and it's packed with protein, fiber, and vitamins. It's a great alternative to traditional meat sandwiches, and it's a great way to incorporate more plant-based meals into your diet.

The combination of sweet potatoes and chickpeas in this sandwich creates a unique texture and flavor profile that is sure to please. The sweet potato adds a touch of sweetness, while the chickpeas provide a nutty, savory flavor. The sandwich is also layered with fresh vegetables like spinach, tomatoes, and onions, which add a refreshing crunch.

This sandwich is not only delicious but also highly nutritious. Sweet potatoes are an excellent source of fiber, vitamins A and C, and potassium, while chickpeas are a great source of protein, fiber, and essential minerals like iron and magnesium. This sandwich is also a good source of healthy fats from the avocado and hummus.


For the sweet potato and chickpea filling:
1 large sweet potato, peeled and diced
1 can of chickpeas, drained and rinsed
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp olive oil
For the sandwich:
4 slices of bread
1/2 avocado, sliced
1/2 cup hummus
1/2 cup baby spinach
1/2 cup cherry tomatoes, sliced in half
1/4 cup red onion, thinly sliced


  1. Preheat the oven to 400°F.

  2. In a large bowl, combine the diced sweet potatoes, chickpeas, cumin, smoked paprika, garlic powder, salt, pepper, and olive oil. Toss until everything is well coated.

  3. Spread the sweet potato and chickpea mixture on a baking sheet and roast in the oven for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are crispy.

  4. While the sweet potato and chickpea mixture is roasting, toast the bread slices and prepare the other sandwich ingredients.

  5. To assemble the sandwich, spread hummus on one side of each slice of bread. Layer the baby spinach, cherry tomatoes, red onion, avocado, and the sweet potato and chickpea mixture on top of the hummus.

  6. Serve the sandwich immediately or wrap it in foil and pack it for lunch.


Q: Can I use a different type of bread for this sandwich? A: Yes, you can use any type of bread you like, but a hearty bread like sourdough or whole grain works best.
Q: Can I use canned sweet potatoes instead of fresh? A: We recommend using fresh sweet potatoes for this recipe for the best texture and flavor.
Q: Can I add other vegetables to this sandwich? A: Yes, feel free to add or substitute any vegetables you like, such as roasted red peppers or sliced cucumbers.
Q: Can I make the sweet potato and chickpea filling ahead of time? A: Yes, you can make the filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze the sweet potato and chickpea filling? A: We do not recommend freezing the filling as the texture may change when thawed.
Q: Can I use a different type of bean instead of chickpeas? A: Yes, you can use any type of bean you like, such as black beans or kidney beans.

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