For the sun-dried tomato hummus:1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
1 cup chopped sun-dried tomatoes (not oil packed)
Salt to taste
For the balsamic veggies:1 tablespoon olive oil
1 medium red bell pepper, sliced into strips
1 small zucchini, sliced into strips
1 small onion, sliced into strips
3 tablespoons balsamic vinegar
Salt and pepper to taste
For the sandwiches:8 slices vegan sandwich bread (multigrain works well here)
Fresh arugula or baby spinach
Olive oil, for grilling
Make the sun-dried tomato hummus:Place the chickpeas, olive oil, lemon juice, tahini, and garlic into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
You can thin the mixture with 1 to 2 tablespoons of water if needed, but you’ll want to keep it relatively think so it works to bind the sandwich. Add in the sun-dried tomatoes and pulse until they’re finely chopped. Season with salt to taste.
Make the balsamic veggies:Coat the bottom of a large skillet with olive oil and place it over medium-high heat. Add the bell pepper, zucchini, and onion. Cook, flipping occasionally, until the veggies just begin to become tender and brown in spots, about 2 to 3 minutes. Pour the balsamic vinegar over the veggies and cook until it thickens and forms a sticky coating on the veggies, about 2 to 3 minutes more. Sprinkle with salt and pepper to taste. Transfer the veggies to a plate.
Make the sandwiches:Slather one side of each bread slices with sun-dried tomato hummus. Pair up the slices and stuff each pair with a fourth of the balsamic veggies and a small handful of arugula or baby spinach.
Wipe out the skillet that you cooked the veggies in, then lightly apply a fresh coating of olive oil and place it over medium heat. Cook the sandwiches, in batches if needed, until browned on each side, about 4 minutes per side.