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Vegan Sabich Sandwich

A twist on the traditional Israeli sandwich. Stuffed with chickpeas, potatoes & more!

Prep time: 30 minutes

Cook time: 15 minutes

Great source of…

✓ Protein

✓ Carbohydrates

✓ Healthy fats

✓ Fiber

✓ Vitamins A, C


  • 1 young medium eggplant

  • Pinch sea salt

  • 2 medium firm potatoes, peeled and boiled

  • 1/2 cup canned white beans, drained and rinsed

  • 1 tbsp vegan mayonnaise

  • 1/4 tsp harissa paste (more if your like it hotter)

  • 3 whole dill pickles

  • 4 pita bread pockets

  • 1/2 cup hummus

  • 1/2 cup tabbouleh salad

  • 2 tbsp olive oil


  1. Chop eggplant into 1cm cubes.

  2. Heat olive oil (around 2 tbsp) in a small fry pan.

  3. Add sea salt to eggplant and place in pan on low-medium heat. Cook for around 8 minutes (until slightly creamy but still holding it's shape).

  4. Remove from heat and set aside.

  5. Slice boiled potatoes into 1/2 cm thick slices.

  6. In a small bowl, combine white beans, mayonnaise, and harissa paste.

  7. Slice dill pickles vertically, around 1/2 cm thick.

  8. Assemble sandwiches: lay pitas out on a board or plate. Smear hummus onto each pita. Cover half of pita with a layer of sliced potato then lay sliced pickle over the potato (using a whole pickle per sandwich).

  9. Spoon 2 tbsp white bean mix onto the pickle followed by 2-3 tbsp cooked eggplant.

  10. Add 2 tbsp of tabbouleh and enjoy!

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