Chickpea Pesto Sandwiches

gluten-free, vegan // yields appx. 4 sandwiches


  • 1 large clove garlic, peeled
  • 1/4 cup roasted shelled pistachios
  • 2 medium avocados
  • 1 1/2 cups lightly packed fresh basil
  • 3-5 tablespoons lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • 1/4 – 1/2 teaspoon salt + pepper
  • 1 3/4 cups cooked chickpeas, rinsed + drained


Place the garlic clove in your large food processor and turn on until minced. Scrape the sides. Add the pistachios and pulse until evenly chopped (refer photo 3). Add in the avocado, basil, and 3 tablespoons lemon juice. Pulse a few times until the basil is roughly chopped. Scrape the sides. Add salt + pepper. Stream in the olive oil slowly while pulsing the avocado mixture until it reaches a thick consistency but not fully pureed. Scrapes the sides and bottom as needed. You want to leave it with some texture. Set aside. In a large mixing bowl, roughly mash the chickpeas. You want them about half-mashed. Add in as much of the pesto mixture as desired (I used about 3/4 of it) and mix together. Add remaining lemon juice (I added an extra 1-2 tablespoons) and salt + pepper to taste. Build your sandwich with any other toppings you choose.