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Chickpea Parm Sandwich

Vegan version of the chicken parm sandwich
Prep Time10 mins
Cook Time30 mins
Course: Dinner, lunch, sandwich
Cuisine: Vegan
Keyword: chicken parm, Chicken parmesan, chickpea, easy vegan recipe, Vegan


  • 2 15.5 oz cans of chickpeas drained with liquid saved
  • 1/2 cup breadcrumbs
  • 2.5 tbsp ground flaxseed
  • 1 tsp dried parsley
  • 1/4 tsp dried marjoram
  • 1/2 tsp garlic powder
  • 2 tsp onion powder
  • 1/4 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 sandwich buns
  • 5 slices vegan cheese provolone or parmesan is recommended
  • 1/2 cup marinara


  • Preheat oven to 450 degrees.
  • Mix 2.5 tbsp flaxseed with 6 tbsp water in a small bowl. Let it sit for 10 minutes (this makes flax eggs).
  • Drain your chickpeas while reserving some of their liquid (if mixture is dry you can use this liquid to moisten it later).
  • Add all ingredients except marinara, vegan cheese, and buns to your food processor. Process on low speed for about a minute, until mixture is somewhat smooth. It doesn't have to be completely smooth. If mixture feels too dry, you can add a tbsp at a time of reserved chickpea liquid.
  • Line a baking pan with parchment paper (or grease it). Use your hands to make the chickpea patties, and place them on the baking pan.
  • Cook for 15 minutes. Then flip the patties, and cook for 10 more minutes.
  • Remove the patties from the oven, spoon marinara on patties (be generous!) and then top with your vegan cheese. Insert back into oven for 5 more minutes.
  • Place the patties on buns and serve. The texture will be crispy on the outside and softer in the middle.