Print Options:

Paprika-Chickpea Finger Sandwiches



These lovely Pretty Paprika-Chickpea Finger Sandwiches can serve as full-sized sandwiches or dainty tea sandwiches. Creamy chickpeas paired with the zip of fresh lemon juice provide a pleasing combo that’s all dressed up with delicate alfalfa sprouts. These sandwiches make an appetizing and filling luncheon entrée.

Makes 12 tea sandwiches, or 4 full-sized sandwiches
Gluten-free option



1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 tablespoons water, plus more as needed
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons sesame tahini
1/4 rounded teaspoon smoked paprika
1/4 teaspoon sea salt
1/8 teaspoon garlic powder
2 tablespoons seeded and diced mini sweet peppers

8 thin slices, vegan whole-grain bread (or vegan and gluten-free bread for a gluten-free option)
½ to ¾ cup alfalfa sprouts
2 teaspoons vegan mayonnaise

12 dill or parsley sprigs
12 mini sweet pepper rings
12 toothpicks



Put the chickpeas, water, lemon juice, tahini, smoked paprika, salt and garlic powder into a medium-sized bowl and mash using a potato masher or large fork until combined, but still
chunky. Add a bit more water, if the mixture seems too thick to spread. Fold in the diced mini sweet peppers.


To assemble the sandwiches, put 4 bread slices on a cutting board and spread one-quarter of the chickpea spread over each slice. Top with some sprouts. Spread ½ teaspoon vegan mayonnaise on one side of each of the 4 remaining bread slices and top each sandwich with a bread slice, gently pressing down. Using a serrated knife cut each sandwich into 3 “finger” shapes. Garnish each tiny sandwich with a sprig of dill (or parsley) and a mini pepper ring, secured with a toothpick. Arrange on a pretty platter and serve (see note).


Chef’s Note: Sandwiches may be assembled and stored, loosely covered, in the refrigerator for up to 1 hour before serving.