Garlic Herb Chickpea Sandwich with Herby Sweet Potato Fries

My Garlic Herb Chickpea Sandwich will knock your socks off with layers of flavors. Cream cheese, avocado, the most delicious garlic herb chickpeas, an egg and a drizzle of Sabra hummus spreads are loaded up on gluten free bread for a perfect brunch or lunch meal. A side of herby baked sweet potato fries, also drizzled in hummus, are a filling but wholesome side to cap it off. 

This post is sponsored by Sabra. I would never endorse a brand I don’t truly buy and use, so trust me when I say, this post is for YOU. Thank you, my readers, for supporting these sponsored posts, because they make Treats With a Twist possible. 

I’ll be the first to confess, I’m not a big sandwich person.

I don’t eat “bread” because I’m gluten free, and usually substitutes just don’t appeal to me. Truth.

But, I did find this random loaf at my grocery store that seems to taste like real bread, so it just keeps sneaking its way into my cart. I keep it in the freezer and whenever the hankering calls, I pull out a piece or two and go topping-crazy.

So here’s how this sandwich began: first, it was avocado toast. Then, it became avocado cream cheese toast. Then I made my first batch of herby garlicy chickpeas…and those hit the bread…then I suddenly started adding an egg on top…THEN I blew it over the top with a drizzle of hummus.

Um, yes.

So, as you can tell, I’m in a bit of a “hit repeat” mode with this one because I think I’ve landed perfection.

The chickpeas have such few ingredients and they come together in minutes in a pan. I make a big batch and keep them in the fridge, because hot or cold they’re wonderful on sandwiches and salads. Do it.

I cook my egg in olive oil, making the bottom crispy, the yolk runny, and a hint of fruity olive oil flavor throughout. You’ll never make them with just cooking spray again after you try them with olive oil.

And then that drizzle of hummus. *muah finger kisses* Normally hummus doesn’t drizzle, right? But Sabra has these squeezable hummus flavors now (garlic herb, cracked pepper and sea salt, honey mustard) so you can squeeze hummus on anything, no mess. I LOVE it! I seriously, just squeeze hummus directly onto veggies during road trips, I drizzle it on salads, spread it on sammies for the hubby…everything. So good, so portable, so much better than some rando fatty spread. They’re refrigerated, so you might have overlooked them at the store (because they’re not with the mayo in the aisle), but once you find them, GRAB them and run. Your sandwich will seriously never be the same (flavorful, healthy, done).

Anyhoo. I drizzle the hummus on top! AND I made a huge batch of sweet potato fries too, because we are keeping things healthy here. I baked up the sweet potatoes, dropped some fresh herbs on top and then MORE HUMMUS! Who needs ketchup?

Catsup? Ketchup? HELP!

Let’s be honest though, I made these sandwiches open-faced. So I can eat them both. Annnnndddd I probably ate the whole batch of sweet potato fries too. Granted, I ate them for lunch and dinner. With more hummus. Because, well, hashtag mamashungry.

Ok! Now recipes! You’re going to LOVE your sandwich, promise. And don’t get intimidated by my long-winded sandwich directions. It’s a sandwich, it actually comes together quickly. Ditto the baked fries. Enjoy!

Garlic Herb Chickpea Sandwiches with Herby Sweet Potato Fries

2016-09-25 16:01:59

My favorite, easy garlic herb chickpeas are nestled into a bed of cream cheese and avocado, topped with an olive oil fried egg and a drizzle of Sabra garlic herb hummus. A side of sweet potato fries, sprinkled in herbs and drizzled in hummus, is the the perfect way to round out this meal! Makes enough for 2...or a very hungry 1. This meal is gluten free.

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Ingredients

1. 15oz can of garbanzo beans/chickpeas, drained, dried
2. 2 Tbs. olive oil
3. 2 garlic cloves, minced
4. ½ cup chopped parsley (flat leaf)
5. ½ cup chopped cilantro
6. salt, pepper
7. 2-4 slices of gluten free bread (depending on if you like “open faced” sandwiches)
8. avocado
9. 2 farm fresh eggs (1 per sandwich)
10. 2 Tbs. cream cheese
11. extra chopped herbs
12. Sabra Spreads: garlic herb flavor
13. For the Potatoes
14. 2 large sweet potatoes
15. 3 Tbs. olive oil
16. salt, pepper
17. chopped parsley and cilantro
18. Sabra Spreads: garlic herb flavor

Instructions

1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment.
2. Scrub your sweet potatoes well. Then, chop them into the size “fries” you like (I like around 1 cm in diameter). Place them in a bowl with the olive oil and a generous pinch of salt (Kosher or sea salt) and pepper. Toss to coat, then spread the potatoes in an even layer on the baking sheets.
3. Bake for 40 minutes, turning them once or twice with a spatula in the middle. Then, turn up the baking temperature to 400 degrees F. Bake for 10 minutes, or until the reach a more deeply golden color on the outside. If you want them even darker, watch them carefully and let them bake for 5-10 minutes more, flipping them every 5 minutes.
4. {WHILE these are baking, prepare your chickpeas! See below!}
5. Spread the finished fries on a piece of parchment (you can just dump them all onto one of the baking sheets if you prefer) and sprinkle on a few Tbs of freshly chopped parstly and cilantro. Then, drizzle the whole lot with Sabra garlic herb hummus spread!

Make your sandwiches

1. In a pan over medium low heat, combine the olive oil, minced garlic and chickpeas. Cook, stirring occasionally, until the chickpeas obtain a golden, crispy layer on the outside (10-15 minutes). Then, sprinkle the finished, warm chickpeas with the parsley and cilantro and a pinch of salt and pepper. Set aside.
2. Toast your bread. Spread 1 Tbs. of cream cheese on the bottom piece of bread. Then, add ¼ an avocado to each bottom piece (I like to slice and fan mine, but you can just smash it on if you prefer!). Next, add a few Tbs of the chickpeas, pressing them into the avocado. Finally, quickly soft fry an egg (over medium heat with 1 Tbs of olive oil in the pan, add your eggs, let them cook until they become golden on the bottom, then flip them and let them cook for just a minute more, ensuring the middle is still runny) and add the egg to the top of each sandwich. Drizzle the whole sandwich with Sabra spreadable hummus in the garlic herb flavor and then add more chopped herbs (parsley and cilantro).
3. Add a top piece of toasted gluten free bread if you desire. Eat up!

Notes

1. You can keep extra chickpeas in the fridge in an airtight container for up to 5 days. Make lots of yummy sandwiches with them!

By melissa @ treats with a twist

Treats With a Twist https://www.treatswithatwist.com/

Additional hummus info from Sabra: The spreads come in 3 flavors (Garlic Herb, Sea Salt & Cracked Pepper, Honey Mustard). They are refrigerated, and they are legit hummus, not fatty, sugary spreads. They are vegan, kosher, gluten free, non-dairy, 0g trans fats, 0 cholesterol. You can find more info at http://sabra.com/hummus.html .

As always, I would never preach a product I don’t personally use. I thank you from the bottom of my heart for supporting the projects that support Treats With a Twist and allow me to do this wonderful crazy thing called blogging for a living. xoxo