The Hangry Jack Recipe

Prepare the base

Pat the drained chickpeas dry with paper towels to remove excess moisture. In a food processor, pulse the blanched almonds until coarsely ground (small crumbs, not nut butter). Remove and set aside.

Process chickpeas and aromatics

In the same food processor bowl, add the chickpeas, rolled oats, chopped shallot, minced garlic, tahini, lemon juice, cumin, smoked paprika, salt, and black pepper. Pulse until mixture comes together but still has texture — scrape down the sides as needed. Do not over-process into a paste.

Combine and bind

Return the ground almonds to the processor and pulse 2–3 times to incorporate. If the mixture is too loose to form, sprinkle in the arrowroot/cornstarch and pulse again. Transfer to a bowl and taste for seasoning; adjust salt, lemon, or spices as desired.

Form patties

Divide mixture into 4 equal portions (for four sandwiches) and shape into patties about 3/4-inch thick and slightly wider than your sourdough slices. Place on a tray and chill in the fridge for 20–30 minutes to firm up (helps them hold during cooking).

Cook patties

Heat 2 tablespoons olive oil in a nonstick or cast-iron skillet over medium heat. When hot, add patties (do not overcrowd) and cook 4–5 minutes per side until golden brown and crisp; press gently with a spatula for even contact. If patties brown too quickly, reduce heat to medium-low and cook a few extra minutes to warm through. Transfer to a paper-towel-lined plate and keep warm.

In a small bowl, whisk together vegan mayonnaise, vegan yogurt, minced garlic, lemon juice, olive oil, salt, and black pepper until smooth. Taste and adjust acidity or salt. Refrigerate until assembly. (Makes enough for 4 sandwiches; can be made a day ahead.)

Combine halved green olives, finely minced shallot, chopped capers (if using), chopped parsley, olive oil, red wine vinegar, and black pepper in a small bowl. Toss to combine and let sit at room temperature for 10–15 minutes so flavors meld. Taste and adjust acid or salt as needed.

Toast the sourdough: heat a skillet over medium, brush both sides of sourdough slices lightly with vegan butter or olive oil, and toast 1–2 minutes per side until golden and crisp. Alternatively, use a toaster or oven.

Lightly season tomato slices with a pinch of salt and a grind of black pepper.

Spread about 1–1.5 tablespoons of vegan aioli on each toasted sourdough slice (reserve a bit to serve). On the bottom slice, layer greens (about 1/2 cup), then place the warm almond chickpea patty on top of the greens.

Top the patty with 1–2 tablespoons of the green olive & shallot relish, a couple slices of tomato, thin rings of red onion (about 1–2 tbsp), and dill pickle slices (about 2–3 per sandwich). Finish with a small drizzle of aioli on the top slice or spread it directly.

Close the sandwich, press gently, and cut in half if desired. Serve immediately with lemon wedges on the side for a bright squeeze over the patty or greens.

Optional: sprinkle additional chopped parsley over the relish or sandwich for color. Serve with extra pickles or a simple side salad. Leftover patties keep refrigerated for up to 3 days and reheat in a skillet for best texture.