Grilled Vegetable and Smashed Chickpea Ciabatta Sandwich
Mediterranean-inspired sandwich featuring grilled zucchini and yellow squash paired with spiced smashed chickpeas and creamy goat cheese on toasted ciabatta. The chickpeas are sautéed with garlic, cumin, and oregano for aromatic depth, while artichoke hearts add briny texture. Perfect for vegetarian lunches or light dinners, this sandwich can be served open-faced or pressed for extra warmth. The combination of fresh grilled vegetables and protein-rich legumes creates a satisfying meal that travels well for packed lunches.
Ingredients
- 1 zucchini, sliced vertical thick slices
- 5 artichoke hearts, water packed, drained
- 4 ciabatta bread rolls, sliced in half and toastedfocaccia1:1vegetarian
different texture
- 4 tbsp goat cheese, at room temperature
- 1 yellow squash, sliced vertical thick slices
- 2 red bell pepper, roasted, canned or roasted at home
- oil spray, for grilling
- ½ tsp salt and black pepper, adjust per taste
- 8 olives, green or black, sliced
- 1 cup chickpeas, cooked
- ¼ tsp salt, adjust per taste
- 1 clove garlic, fine chopped
- ½ tsp cumin powder
- ½ tsp oregano
- 1 tbsp lemon juice, or little more per taste
- ¼ tsp red pepper powder, paprika, adjust per taste
- 1 tbsp olive oil
Instructions
- 1
Heat olive oil in small sauté pan and add garlic for 30 seconds until fragrant without burning
- 2
Add drained chickpeas with cumin, oregano, and paprika and sauté for 3-5 minutes until coated and fork tender
- 3
Add lemon juice, mix well, taste and adjust salt, then remove from heat
- 4
Transfer chickpeas to bowl with artichoke hearts and smash with fork leaving some chickpeas whole
- 5
Heat iron griddle and spray vegetables with oil or drizzle directly
- 6
Season zucchini and yellow squash with salt and pepper and grill 2-3 minutes each side until marked and tender
- 7
Toast ciabatta rolls if desired
- 8
Spread goat cheese evenly on both sides of bread
- 9
Layer bottom half with roasted bell pepper, grilled vegetables, heaping portion of chickpea mixture, and chopped olives
- 10
Serve open-faced or close sandwich and toast in panini press
Tips
Remove any fibrous outer layers from artichoke hearts before smashing to ensure smooth texture
Leave some chickpeas whole when smashing to maintain interesting texture contrast in the filling
Spray or oil vegetables well before grilling to prevent sticking and ensure even browning
Good to Know
Assembled sandwiches keep 1 day refrigerated, components separately 2-3 days
Chickpea mixture and grilled vegetables can be prepared 1 day ahead
Best served immediately while vegetables are warm, or at room temperature
Common Mistakes
Don't burn garlic to avoid bitter flavor
Oil vegetables well to prevent sticking to grill
Let goat cheese come to room temperature for easy spreading
Substitutions
different texture
FAQ
Can I use canned artichokes instead of water-packed?
Yes, drain and rinse oil-packed artichokes well before using, or use marinated ones for extra flavor.
What if I don't have a grill or griddle?
Use a large skillet over medium-high heat or roast vegetables in 425°F oven for 15-20 minutes.
How long will the chickpea mixture keep?
Store covered in refrigerator up to 3 days and reheat gently before assembling sandwiches.