Smashed Chickpea and Olive Sandwich Recipe (Vegan, Gluten Free)

This is one pantry-staple lunch recipe that has been on repeat in our house! I love creamy and versatile chickpeas, especially when they are smashed with olives, roasted red pepper, and slathered on homemade bread. This smached chickpea and olive sandwich recipe makes a quick no-cook lunch that is fantastic and satisfying. A great recipe to get plant based protein in your lunch.

• No Salt Added Chickpeas: chickpeas are one of my favorite pantry staple proteins! I’d recommend only using no sald added  canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.  Normal canned beans are loaded with sodium, which could make this dish too salty when the olives are added in.
• Kalamata Olives: make sure they are pitted! I love the rich briney flavor of these herby kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack. I like to use these olive packs, which are great for when you need a handful of olives like in this dish.
• Green Olives with Pimiento: classic green olives have a great color and delicious earthy flavor – I like using these green olive with pimento packs, which are great for recipes that need just a few olives.
• Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
• Parsley
• Lemon Juice: Use fresh lemons if you have it, or this really great powdered lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
• Tellicherry Black Pepper: It’s amazing the flavor difference you can get with really good tellicherry black pepper.  This pepper is the same price is buying pre-ground, and has loads more flavor!  I use these really great tellicherry peppercorns, which I would definitely recommend. 
• Bread, wrap, or bagel

1. In a bowl, add the canned chickpeas and both types of olives.  Mash with a fork until the chickpeas and olives become reduced into a paste.  Stir in the roasted red pepper and parsley, stir well to combine.  Add black pepper to taste.
2. Toast a slice of bread or a bagel, and top with the chickpea Olive smash.  Sprinkle fresh parsley, add sliced tomato, or pile on bean sprouts before enjoying.

As always, if you make this vegan and gluten free sheet pan hash browns recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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