Ingredients
For the Romesco Sauce
- 2 tbsp olive oil
- 3 garlic cloves
- 1 jalapeño pepper (red jalapeño recommended)
- 1/2 cup roasted red pepper from a jar, drained
- 1/4 cup sun-dried tomatoes from a jar packed in oil, drained
- 1/4 cup pecans
- 2 tbsp red wine vinegar or sherry vinegar
- 1/2 tsp smoked paprika
- 2 tbsp parsley leaves
- Kosher salt, to taste (about 1/2 tsp initially)
For the Chickpea Salad
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/3 cup roasted bell pepper from a jar, diced
- 1/4 cup red onion, diced
- 1/4 cup sun-dried tomatoes from a jar packed in oil, julienned
- 1 jalapeño, thinly sliced (optional)
For the Roasted Cabbage
- 2 cups cabbage, shredded
- 2-3 tsp avocado oil
- Pinch of salt
Additional Ingredients
- Marinated onions (quantity as desired)
- 6 slices toasted sourdough bread
- Vegan cream cheese (store-bought or homemade, optional)
Instructions
- Prepare the Romesco Sauce: Heat the olive oil in a small saucepan over medium-low heat. Add the garlic cloves and jalapeño pepper and sauté, stirring occasionally, until golden and fragrant, about 2-3 minutes. Remove the pan from heat and allow the mixture to cool for 3 minutes.
- Blend the Romesco Ingredients: Transfer the garlic, jalapeño, and infused olive oil to a blender. Add the roasted red pepper, sun-dried tomatoes, pecans, red wine vinegar, smoked paprika, parsley, and 1/2 teaspoon kosher salt. Blend until mostly smooth, scraping down the sides as needed. Taste and adjust salt as necessary.
- Make the Chickpea Salad: In a large mixing bowl, lightly mash the chickpeas with a fork until broken down but still retaining some texture. Stir in the diced roasted bell pepper, red onion, julienned sun-dried tomatoes, thinly sliced jalapeño (if using), and half of the prepared romesco sauce. Mix thoroughly to combine. Add more romesco sauce a spoonful at a time if the mixture needs more moisture or to help it hold together more cohesively.
- Roast the Cabbage: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread the shredded cabbage evenly on the sheet. Drizzle with avocado oil and sprinkle a pinch of salt. Toss to coat all pieces evenly and spread in a single layer. Roast in the oven for 15 minutes, tossing halfway through. The cabbage is done when edges are golden and the leaves are softened.
- Assemble the Sandwich: Toast the sourdough bread slices. Optionally spread vegan cream cheese on one or both slices of bread. Layer the chickpea salad generously over one slice, then add the roasted cabbage and marinated onions. Top with the remaining bread slice and press lightly to hold together. Serve immediately and enjoy your flavorful sandwich.
Notes
- For added spice, include the thinly sliced jalapeño in the chickpea salad or adjust amount to taste.
- Marinated onions add an extra tangy crunch but can be omitted or substituted with pickled onions if unavailable.
- Use vegan cream cheese for a creamier texture and to balance the bold flavors, but it’s optional.
- To make this sandwich gluten free, substitute sourdough bread with gluten-free bread of your choice.
- The romesco sauce can be prepared in advance and refrigerated for up to 3 days for convenience.
- If sun-dried tomatoes are not packed in oil, lightly rehydrate them in warm water before use.
- Roasted cabbage can be substituted with raw shredded cabbage for a fresher crunch if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
