Craving the comfort of a classic bagel shop breakfast sandwich—without the eggs or extra fat? In this satisfying plant-based version, a tangy spread made with sun-dried tomatoes and warming spices creates the first layer of fillings, while roughly mashed chickpeas flavored with everything bagel seasoning stand in for scrambled eggs. Topped with fresh greens and crunchy cucumber, this wholesome vegan bagel sandwich is perfect for a hunger-busting breakfast or lunch.
Tips
Gluten-free version: To make this gluten-free, use gluten-free bagels or whole grain gluten-free bread and serve as an open-face sandwich.
For more inspiration, check out these tasty ideas:
- “No-Tuna” Salad Sandwich
- Vegan BLTA with Carrot Bacon
- Greens and Things Sandwiches with Carrot Hummus
- PLT (Green Pea, Lettuce & Tomato) Sandwich
Yield: Makes 4 sandwiches
Time: 20 minutes
- ⅔ cup sun-dried tomatoes (not oil-packed)
- 2 tablespoons no-salt-added tomato paste
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground coriander
- ⅛ teaspoon black pepper
- 1 15-oz. can no-salt-added chickpeas
- 1½ teaspoons everything bagel seasoning
- 4 whole grain bagels, split and toasted
- ¾ cup fresh arugula or baby spinach leaves
- ¾ cup thinly sliced cucumber
Instructions
- Soak sun-dried tomatoes in ⅔ cup very hot water 10 minutes; do not drain. In a small food processor or blender combine tomatoes and their soaking liquid with the next six ingredients (through pepper). Process until smooth, scraping sides of bowl as needed.
- Drain chickpeas, reserving 1 tablespoon liquid from can (aquafaba). In a medium bowl combine chickpeas, reserved aquafaba, and everything bagel seasoning. Mash to desired consistency.
- To serve, spread tomato mixture on cut sides of toasted bagels. Top bagel bottoms with arugula, cucumber, and mashed chickpeas. Add bagel tops.
The post Sun-Dried Tomato and Chickpea Bagel Sandwich appeared first on Forks Over Knives.
