There are many ways to prepare and serve vegetables to maximize their flavors and textures. Veda Sankaran’s Roasted Carrot and Chickpea Sandwich combines simple techniques to draw out sweetness with creamy and savory flavors for this delightful veggie sandwich.

Ingredients

• 1 lb large carrots, peeled, cut in ½ lengthwise, and sliced vertically into thin steaks

• ½ large English cucumber, sliced into rounds

• nonstick spray

• pea shoots

• hearty seeded bread of your choice 

Marinade For Carrots

Whisk together:

• 1 ½ tsp minced tarragon

• 1 tbsp apple cider vinegar

• 1 tsp yellow mustard

• 1 tbsp honey

• 1 tbsp neutral oil

• black pepper

• salt

Chickpea Spread

• 1 can chickpeas

• 1 ½ tsp finely minced garlic

• ¼ cup finely minced red onion

• ¼ cup mayonnaise

• 1 tsp yellow mustard

• 1 tsp white vinegar

• ½ tsp lime juice

• salt to taste

• pepper to taste

Instructions

First, prep the carrots by washing and peeling them. Then, cut each one vertically in half. Place the cut side down and use a sharp knife to cut the carrot sideways, into thin steaks. It’s ok if you get irregular-sized strips.

Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray. 

Whisk together all the marinade ingredients and pour it over the carrot steaks, making sure to coat them evenly.

Then, place the carrots in a single layer on the baking sheet and roast for 8-10 minutes. Check the carrots after 8 minutes and then every minute after that until they are tender. Timing depends on the thickness of your carrot slices as well as your home oven.

When carrots are roasting, place the drained can of chickpeas in a bowl. Use your hands or a fork to mash the chickpeas, leaving a few chunks for texture. Add the garlic, red onion, mayonnaise, mustard, vinegar, lime juice, salt and pepper and stir all the ingredients together.

To assemble, Slice the loaf of bread in half and start layering the roasted carrots, cucumbers, and chickpea spread. Add another layer of carrots and finish with the pea shoots. Close with the top of the loaf of bread and slice right before serving.

Recipe by Veda Sankaran / Photography by Dave Bryce