This vegetarian lunch sweet potato chickpea sandwich is full of veggies and offers plenty of protein from the chickpeas. I love using this sweet potato chickpea spread on sandwiches. It’s a lot like hummus, but with a lighter, fluffier texture, and is a recipe from my Baby Food Cookbook.
Lately, the with the twins eating more and more, I’m cooking all the time for them from my Baby Food Cookbook (even though I literally wrote the cookbook, I guess mom brain over here, because I forgot how many amazing recipes the book has and how much good advice is in it (like how to transition from purees to solids or different recipes and ideas!)
Did you know that my Baby Food Maker cookbook has recipes that range from babies to adults? That is one of the things I love about it. Not only can you make healthy foods for your babies, but you can make something as delicious as a sweet potato chickpea sandwich for the toddlers and adults in your house (yay for family friendly recipes)!
I make a batch of this chickpea sweet potato spread and serve it to the babies on some little pieces of bread, and then make a sandwich for myself and Ben (my toddler). Seriously, this is one of my favorite recipes from the book! I say that about a lot of the recipes, because there are so so many awesome recipes that are awesome for baby, but also for adults (I have a whole section for ‘beyond baby’ where I share how to make child friendly recipes beyond baby food, or in the book I’ll mention how to make kid and adult friendly recipes out of baby food purees -like when I share how to make sweet potato pancakes out of sweet potato puree.
This spread is a great vegetarian meal option that still offers plenty of protein because of the chickpeas. I love using this spread on sandwiches. It’s a lot like hummus, but with a lighter, fluffier texture.
If you don’t want it on a sandwich, you can absolutely treat it like a hummus and enjoy it with vegetables or pitas to dip in.
This sweet potato chickpea spread is perfect for a picnic or quick lunch. I also love to use these things to fill a wrap. Just put the following things in a tortilla and you’re good to go!
- Bell Peppers
- 1/3 cup peeled and cubed sweet potato (1/4 inch cubes)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 tablespoon tahini or extra-virgin olive oil
- Juice of 1/2 lemon (about 1 tablespoon)
- 1/4 teaspoon kosher salt
- Cook/steam peeled/cubed sweet potato until easily pierced with a fork (depending on cooking method - usually 10-15 minutes).
- Drain water from sweet potatoes and add ingredients into a food processor, blender, or mix by hand (won't be as smooth but will still be super good).
- Blend until thick and chunky. You may have to scrape down the sides of the bowl a few times when blending for a smoother consistency.
- Allow it to cool and refrigerate until ready to use as a spread or dip (about 1 hour)
This will keep refrigerated, covered or in an airtight container, for up to 1 week.