Persian-ish Chickpea Salad Sandwich [Sabzi Sando]
A fresh, punchy Persian-ish sandwich layered with creamy chickpea salad, zesty Hormuz Island Sauce, crisp cabbage, quick-pickled red onions, rocket, and a swipe of sabzi walnut pesto. This one’s herb-forward, bright, and absolutely stacked. Can be found ready-made at Café Joon.
Best served slightly toasted or as-is for a juicy, high-vibe lunch.
Ingredients
2 slices sourdough or ciabatta
½ cup chickpea salad (see recipe below)
2 tablespoons Hormuz Island Sauce (see recipe below)
½ cup shredded cabbage
2 tablespoons quick-pickled red onion (see recipe below)
A handful of rocket (arugula)
2 tablespoons Persian pesto (see recipe below)
Butter or olive oil (optional, for toasting)
Method
Spread the Hormuz Island Sauce on one slice of bread.
Layer with chickpea salad, shredded cabbage, pickled red onions, and rocket.
Spread Persian pesto on the second slice and place on top to close the sandwich.
Optional but recommended: brush the outside with olive oil or butter and toast in a pan or sandwich press until golden and warm.
Cut in half and serve.
Chickpea Salad
Creamy, herby, and perfectly textured.
Ingredients
250g chickpeas (1 can), drained
90g Hormuz Island Sauce
1 tablespoon extra virgin olive oil
1 tablespoon dried chives
Method
Place the chickpeas in a mixing bowl and smash with a fork or potato masher, leaving some chunks for texture.
Add the Hormuz Island Sauce, olive oil, and dried chives. Mix until fully combined.
Adjust dressing if needed. It should be moist, not too wet, and definitely not dry.
Hormuz Island Sauce
A creamy, punchy Persian-ish take on Thousand Island. Cashew-based and totally addictive.
Ingredients
1 cup raw cashews, soaked overnight and drained
¾ cup water
3 tablespoons tomato paste
2 tablespoons apple cider vinegar
1½ tablespoons date syrup or honey
1 teaspoon salt
2 tablespoons onion powder
⅔ cup chopped pickled cucumber (use a Persian brand if possible)
Method
Add all ingredients except the chopped pickles to a blender and blend until smooth and creamy.
Add the pickles and pulse a few times to incorporate.
Store in a sealed jar in the fridge for up to 5 days.
Quick Pickled Red Onion
Perfect zingy, crunchy contrast.
Ingredients
2 medium red onions, very thinly sliced
250ml water
250ml white wine vinegar
2 teaspoons fine sea salt
Method
Pack the sliced onions into a 1-pint mason jar or other heat-safe container.
In a small saucepan, combine the water, vinegar, and salt. Bring to a gentle simmer.
Carefully pour the hot liquid over the onions, making sure they’re fully submerged.
Use a spoon to press the onions down and release any air bubbles.
Let cool to room temperature, about 20 to 30 minutes.
Use immediately or refrigerate for up to 2 to 3 weeks.
Persian Pesto
The soul of the sando.
Ingredients
50g walnuts
40g baby spinach
20g coriander (stalks removed)
20g parsley (stalks removed)
120ml extra virgin olive oil
10g garlic (about 3 cloves)
25g nutritional yeast
6g salt
Method
Add all ingredients to a food processor and blend until the mixture becomes a thick, spoonable pesto with some texture.
Slowly drizzle in olive oil while blending.
Adjust seasoning to taste.
