You know that meal that hits all the right notes—hearty, fresh, a little messy (in the best way), and totally satisfying? That’s Sabich. This beloved Israeli street food sandwich is traditionally stuffed with fried eggplant, hard-boiled eggs, creamy tahini, crunchy pickles, and zingy Israeli salad, all tucked inside fluffy pita. But today, we’re making a vegan version that’s every bit as crave-worthy. No eggs here—just bold flavor, beautiful texture, and that satisfying feeling of biting into a loaded pita bursting with goodness.
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Trust me, once you try this, you’ll wonder where it’s been your whole life. It’s smoky, creamy, tangy, and fresh all at once—a total flavor party in your mouth.
Why You’ll Love Vegan Sabich
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Enjoy it as a quick lunch, a laid-back dinner, or a picnic hero. It works beautifully served in pita, wrapped in flatbread, or even deconstructed in a bowl.
Budget-Friendly: Uses pantry staples like chickpeas, eggplant, and tahini. No fancy ingredients, just simple components that come together in the most magical way.
Quick and Easy: Minimal prep and straightforward steps make this perfect for a busy weeknight or meal prep Sunday.
Customizable: Load it up your way—extra pickles, no onion, spicy sauce, or even pile on some roasted potatoes. The options are endless.
Crowd-Pleasing: Everyone loves a build-your-own situation. This is fun, interactive, and always a hit at the table.
Ingredients
Here’s where the magic starts—a mix of pantry staples and fresh veggies that combine into a flavor-packed pita pocket:
Eggplant: Sliced and roasted or pan-fried until golden and tender. This is the meaty, smoky base that makes Sabich so satisfying.
Chickpeas: A hearty, protein-rich stand-in for the egg. Seasoned and lightly smashed or kept whole for texture.
Pita Bread: The soft, warm vessel that holds it all together. Go with fluffy, pocket-style pita for easy stuffing.
Israeli Salad: A mix of cucumber, tomato, and parsley with a hit of lemon juice and olive oil. Bright, fresh, and crunchy.
Tahini Sauce: The creamy drizzle that pulls everything together. Garlicky, nutty, and a little tangy.
Pickles: For that tangy, salty crunch that makes every bite pop.
Amba (optional): A tangy mango pickle condiment that adds a punch of spice and acidity—optional but amazing if you can find it.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven or Pan: Heat your oven to 400°F (or a skillet over medium heat) to roast or pan-fry the eggplant. This brings out its richness and gives you that golden edge.
Cook the Eggplant: Slice your eggplant, drizzle with olive oil, and roast until soft and browned—or pan-fry until caramelized and tender. This is the soul of the sandwich, so give it some love.
Make the Israeli Salad: Dice tomatoes and cucumbers finely, toss with lemon juice, olive oil, salt, and chopped parsley. This fresh element cuts through the richness perfectly.
Season the Chickpeas: Warm canned chickpeas in a pan with olive oil, cumin, garlic powder, salt, and a touch of paprika. Slightly mash for texture if you like.
Prepare the Tahini Sauce: Whisk tahini with lemon juice, water, minced garlic, and salt until smooth and pourable.
Assemble the Sabich: Warm the pita, then layer in the eggplant, chickpeas, salad, pickles, and a generous drizzle of tahini sauce (plus amba, if using). Pile it high—this sandwich is meant to be messy and overflowing.
Serve and Enjoy: Wrap it in parchment or foil if you’re on the go, or eat it immediately while it’s warm and melty. It’s a handheld moment of joy.
How to Serve Vegan Sabich
Pita or Flatbread: Classic style—warm, soft pita filled to the brim.
Deconstructed Bowl: Serve everything in a bowl over greens or rice for a lighter, fork-and-knife version.
With Dips: Pair with hummus, baba ganoush, or labneh (vegan, of course!) for an extra feast.
Topped with Herbs: Finish with fresh mint, parsley, or cilantro for a burst of green goodness.
Additional Tips
Prep Ahead: Roast the eggplant and make the salad and sauce ahead of time. Store separately and assemble when ready to eat.
Add Heat: A little harissa or chili oil adds a spicy kick if that’s your style.
Switch It Up: Add roasted sweet potatoes, sautéed mushrooms, or even vegan feta for a twist.
Storage Tips: Store all components separately for up to 4 days. Reheat eggplant before serving.
FAQ Section
Q1: Can I air fry the eggplant instead of roasting?
A1: Yes! Air frying gives you that crispy edge with less oil—just cook at 400°F for 15–18 minutes.
Q2: What’s a good tahini substitute?
A2: Try a cashew cream sauce or vegan yogurt-based garlic sauce for a creamy alternative.
Q3: Can I make this gluten-free?
A3: Definitely. Use gluten-free pita or serve in a bowl without the bread.
Q4: How do I keep leftovers fresh?
A4: Store each component in separate containers. Assemble just before eating to keep textures perfect.
Q5: Is Sabich traditionally vegan?
A5: Not quite—traditional versions include hard-boiled eggs. But this plant-based version hits all the same flavor notes!
Q6: Can I use canned eggplant or baba ganoush instead?
A6: You could! Just know the texture and flavor will be different, but still delicious.
Q7: What can I use if I can’t find amba?
A7: Mix mango chutney with a bit of lemon juice and chili powder—it’s not exact, but it hits the same tangy-spicy vibe.
Q8: Is this good for meal prep?
A8: Absolutely! Just assemble right before eating to avoid soggy pita.
Q9: Can I freeze the components?
A9: The eggplant freezes well, but the salad and sauce are best fresh.
Q10: Is this kid-friendly?
A10: Totally! You can simplify the fillings—kids love the soft pita and creamy chickpeas.
Conclusion
Vegan Sabich is one of those magical meals that feels like a hug in sandwich form—bold, comforting, and totally satisfying. It’s plant-based without feeling like you’re missing a thing, and it’s perfect for mixing, matching, and making your own. So go ahead, roast that eggplant, whip up your toppings, and get ready to fall in love with your new favorite sandwich.
Print
Vegan Sabich
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Sandwich, Vegan
- Method: undefined
- Cuisine: Middle Eastern
Description
Vegan Sabich is a hearty, flavorful sandwich filled with crispy fried eggplant, mushrooms, and a fresh Israeli salad. Topped with creamy hummus, tangy tahini sauce, and a kick of amba sauce, it’s a satisfying and delicious plant-based meal.
Ingredients
- 4 large pitas (or 8 small pitas)
- 1 large eggplant
- 200g (7oz) mushrooms (oyster or portobello work well)
- 2 tbsp olive oil
- 1 cup hummus
- 1/2 cup tahini sauce
- 1/2 cup amba sauce
- 2 cups Israeli salad (diced cucumber, tomatoes, onions, parsley, lemon juice, olive oil)
Instructions
- If making Israeli salad, tahini sauce, and hummus fresh, assemble these before frying the eggplant.
- If using pre-made pita, place the pitas in a damp kitchen towel on a baking sheet and warm them in the oven at 250°F for 5-10 minutes to soften.
- In a large pan, heat olive oil and fry the eggplant, salting well to draw out moisture. Once the eggplant begins to brown, add the mushrooms and continue frying until both are caramelized and crispy on all sides.
- Remove the eggplant and mushrooms from the pan and place them on paper towels to absorb excess oil.
- Remove the pitas from the oven, cut in half (if using large pitas), and slather hummus on the insides of each pita.
- Fill the pita with Israeli salad, fried eggplant, and mushrooms (add optional crispy roasted potatoes if desired). Drizzle with tahini and amba sauce for an extra burst of flavor.
- Serve immediately and enjoy!
Notes
- For a spicier version, add a little extra amba sauce or a dash of chili flakes to the Israeli salad.
- If you prefer crispy potatoes, add some roasted potatoes to the pita for extra texture and flavor.
- This recipe can easily be doubled or adjusted for more servings.
Nutrition
- Serving Size: 1 pita
- Calories: 310
- Sugar: 7g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg