Vegan Chickpea Meatball Subs with Basil Pesto Cream are the ultimate summer comfort food. Chickpea meatballs are layered atop a crispy baguette along with marinara, basil pesto cream, and fresh baby greens.
As written, the sandwiches only require you to use 6-8 meatballs. I’ve intentionally made more meatballs and pesto cream than you will need for the sandwiches so that you can enjoy leftovers in different formats, like on top of zucchini noodles, cooked grains, or greens! Chickpea meatball salad, anyone?!
*To make 1 cup of homemade bread crumbs, cube about 4 thick slices of whole grain sourdough/sprouted grain bread and toast in a 350 degree F oven for 5 minutes. Cool briefly, then transfer to a food processor fitted with the ‘S’ blade and blend until crumbs form. Measure to ensure that you have 1 cup before adding to the recipe. If you are short on time, you can use store-bought bread crumbs- just check the ingredients to make sure that they are simple and natural, as some can have some nasty additives and preservatives!
Make it nut-free: Replace the cashews in the pesto cream with hemp hearts!
Keywords: Vegan meatball sandwich, pesto cream, chickpea meatballs, Italian vegan