AdHoc Recipes: U.S. Girls’ Favorite Chickpea Sandwiches – AdHoc

AdHoc Recipes: U.S. Girls’ Favorite Chickpea Sandwiches

Meg Remy teaches how to make her mother-in-law’s famous chickpea sandwiches.

Here at AdHoc, we believe in building the world you want to see using the materials at your disposal—and it’s a philosophy that applies as much to the world of music as it does to food. In AdHoc Recipes, we ask artists we love to share a jumble of ingredients that tastes delicious and brings them back to a special time and place. This month, U.S. Girls’ Meg Remy teaches readers how to make her mother-in-law’s famous chickpea sandwiches.

Jennifer’s Chickpea Sandwiches

Meg Remy: This is my mother-in-law’s recipe. She made these for the crew of the “Velvet 4 Sale” video.
These sandwiches kept us going all night, so we could capture the sunrise shot that finishes the video, where my character finally catches up with her abusive fellow police officer.

These sandwiches travel very well. Use whatever choice of “bread” you want: pita, injera, gluten-free slices, whatever. The chickpeas are just as good sans bread—be it on a bed of rice, or just by themselves. For sandwiches, I’d say this recipe can feed six to eight people. With rice, four or five.

2 x 19 oz. cans of chickpeas, drained and rinsed (I just buy the oversized can)
1 1/2 tablespoons garlic, chopped
1 3/4 cups onions, diced
1/2 cup tomato paste or tomato purée (just add the right amount so that it is moist, but not too much, or it will make the sandwiches soggy)
1/3 cup olive oil
2 teaspoons paprika
2 teaspoons dried chilis, crushed
1 teaspoon cumin
3/4 teaspoon cinnamon
1 1/2 tablespoons parsley, chopped
1 1/2 tablespoons mint, chopped (I use a lot more )
Sea salt

For the sandwiches:
Bread of your choice
1 carrot, grated
1 avocado, sliced
Hummus (optional)
Hot sauce (optional)


  1. Warm oil in a frying pan over medium heat. Add onion, paprika, cumin, cinnamon, and dried chilis and cook for 10 minutes, stirring frequently.
  2. Add garlic. Cook for two minutes.
  3. Stir in chickpeas, tomato paste or purée, and a big pinch of salt. Cook for five minutes. .
  4. Remove from heat. Once the mixture has cooled, toss with parsley and mint.
  5. To prevent sogginess, line bread with lettuce before adding chickpea mixture. Then add grated carrots and a few slices of avocado. For extra yum, add a dollop of good-quality hummus—and some hot sauce, for people who like the heat.