Roasted Vegetable and Chickpea Focaccia Sandwich

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Roasted Vegetable and Chickpea Focaccia Sandwich

This Vegan Roasted Vegetable Focaccia Sandwich is packed with caramelised roasted vegetables and zesty crushed chickpeas, on soft focaccia bread. It's perfect for lunch and picnics!

Servings: sandwiches

Calories: 489.21kcal

Equipment

large baking tray
Sharp knife
chopping board
Mixing bowl
fork
measuring spoons

Ingredients

10 cherry tomatoes sliced
1 orange pepper sliced
1 courgette sliced
1 aubergine sliced
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
235 ting chickpeas drained weight from a 400g tin
2 tablespoons unsweetened vegan yogurt
1 tablespoon lemon juice
1 tablespoon capers chopped
1 tablespoon parsley chopped
1 teaspoon Dijon mustard
Salt and black pepper to taste
1 focaccia loaf
basil leaves
2 tablespoons balsamic glaze

Instructions

Preheat the oven to 220C / 425F / gas mark 7.
Arrange the peppers, courgette, aubergine and cherry tomatoes on a large baking tray. Drizzle with olive oil and season with salt and pepper.
Roast for 30-35 minutes, turning halfway through, until tender and caramelised.
Place the chickpeas in a bowl and lightly mash them with a fork, leaving plenty of texture. Stir in the vegan yogurt, lemon juice, capers, parsley, Dijon mustard, and season to taste.
Slice the focaccia horizontally and lightly toast the cut sides under the grill or in a dry frying pan for 2-3 minutes.
Spread the crushed chickpea mixture generously over the bottom half of the focaccia.
Top with the roasted vegetables.
Drizzle with balsamic glaze and scatter over fresh basil leaves, if using.
Place the top half of the focaccia on top, press gently, then slice and serve.

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