Banh mi is a Vietnamese term for all kinds of bread. In the U.S. when people talk about banh mi, they are usually referring to a Vietnamese sandwich. I’ve been on the lookout for a good vegetarian option, so when I came across this Chickpea Banh Mi Pizza from Dishing Up the Dirt, I had to try it. This recipe is a little fussy because you have to make the sauce, pickle the veggies AND season the chickpeas, but it’s totally worth it.
Preparing the toppings for this pizza is what takes the most time. Once they are all ready to go, it comes together in a snap! Start with the pickled vegetables because they should marinate for at least 40 minutes. When they are in the fridge doing their thing, toss the chickpeas with sesame oil and get them in the oven. I made the sauce last while my pizza crust was baking. That’s just a quick mix and then you’re ready to assemble! Here is the recipe from Dishing Up the Dirt.
Chickpea Banh Mi Pizza
INGREDIENTS
Pizza
1 ball of your favorite pizza dough
olive oil for baking
Pickled Vegetables
- 1 cup matchstick-cut carrots
- 1 cup sliced radishes
- 1 large jalapeno pepper, seeded and sliced into thin rounds
- 1/2 cup rice vinegar
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
Spicy Tahini Sauce
- 1/4 cup tahini
- 1-3 Tablespoons sriracha sauce (more or less depending on spice tolerance)
- 1 Tablespoon low sodium tamari sauce (or soy sauce)
- 1 Tablespoon pure maple syrup
- 1 Tablespoon rice vinegar
- water to thin if necessary
Chickpeas
- 1 Tablespoon low sodium tamari sauce
- 1 Tablespoon pure maple syrup
- 2 teaspoons rice vinegar
- 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
- 1 Tablespoon sesame oil
Toppings
1 cup cilantro, finely chopped
squeeze of fresh lime juice
Serves 3-4
- In a large bowl submerge the vegetables into the vinegar, sugar and salt mixture. Cover with a dish towel and place in the fridge for at least 45 minutes.
- Prepare the spicy tahini sauce by combining all the ingredients and whisking until smooth and creamy. Start with less sriracha and add more as you taste test. The sauce should be thick and spreadable. If it’s too thick add a water 1 teaspoon at a time to thin if necessary. Set aside.
- Preheat the oven to 400F. In a bowl whisk together the tamari, maple syrup and vinegar. Set aside. Toss the chickpeas with the sesame oil and place on a parchment-lined baking sheet. Bake until lightly golden but not too crisp. About 15-18 minutes. Shake the pan a couple of times throughout cooking. Remove the chickpeas from the oven and drizzle with the tamari/maple mixture.
- Increase the oven temperature to 450F. Roll out the pizza dough and lightly brush it with olive oil. Place in the oven and bake until golden brown. About 12-15 minutes.
- Spread the sauce over the pizza and top with chickpeas, pickled vegetables, cilantro and a squeeze of fresh lime juice.
