Crispy Chickpea Banh Mi Pizza with Quick Homemade Pickles! | picklesnhoney.com #chickpea #banhmi #pizza #vegan #lunch #dinner #recipe

Crispy Chickpea Banh Mi Pizza

This easy vegan banh mi pizza is so good, it’s become a weekly ritual that our friends and family now affectionately call “Amanda pizza.” Aaron is the true pizza lover at our house, while I’m all about Vietnamese and Thai flavors. So, a meal that combines both makes us especially giddy for dinner (and lunch leftovers the following day).

Crispy Chickpea Banh Mi Pizza with Quick Homemade Pickles! | picklesnhoney.com #chickpea #banhmi #pizza #vegan #lunch #dinner #recipe

This crispy chickpea banh mi pizza involves a few components (quick pickles, marinated chickpeas, spicy mayo), but like all of our recipes, the prep work is surprisingly simple and it packs a flavorful punch. If I’m in a crunch for time, I’ll make the pickles and mix up the sriracha mayo the day before. I’ve also marinated and cooked the chickpeas in advance with good results; they get baked along with the pizza crust so there’s no need to worry about them losing that crave-worthy crisp factor overnight. And speaking of the pizza crust—I’m all about the store-bought pizza dough these days. (A gentle reminder that there’s no shame in taking shortcuts if it makes your life a little easier! )

Crispy Chickpea Banh Mi Pizza with Quick Homemade Pickles! | picklesnhoney.com #chickpea #banhmi #pizza #vegan #lunch #dinner #recipe

Expect to have some leftover marinade from the chickpeas. You’ll use some of it to brush the pizza dough, and the rest is fair game for any other recipes you have going on that week. It’s a mix of soy sauce, lime juice, toasted sesame oil, and garlic, which makes it perfect for jazzing up vegetable stir-fry or rice bowls.

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Crispy Chickpea Banh Mi Pizza

Crispy Chickpea Banh Mi Pizza with Quick Homemade Pickles! | picklesnhoney.com #chickpea #banhmi #pizza #vegan #lunch #dinner #recipe

Crispy Chickpea Banh Mi Pizza

Vegan,

Serves: one 12-inch pizza


Prep Time: 1 hour

Cook Time: 20 mins

All of my favorite foods in one crave-worthy meal! This Vegan Banh Mi Pizza is topped with crispy marinated chickpeas, quick homemade pickles, creamy avocado, and drizzled with a perfectly spicy sriracha mayo.

Crispy Chickpea Banh Mi Pizza with Quick Homemade Pickles! | picklesnhoney.com #chickpea #banhmi #pizza #vegan #lunch #dinner #recipe

Crispy Chickpea Banh Mi Pizza

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Ingredients

for the quick pickles:

  • 2 small radishes, sliced into thin rounds
  • 1 small carrot, julienned
  • 1 small cucumber, julienned
  • 1 small jalapeño, sliced into thin rounds (adjust to your spiciness preference, remove the seeds to reduce the heat)
  • ½ cup white vinegar
  • ½ cup water
  • 1 tablespoon organic cane sugar
  • 1 teaspoon fine sea salt

for the crispy chickpeas:

  • ¼ cup soy sauce
  • ¼ cup fresh lime juice
  • 2 tablespoons toasted sesame oil, plus extra for greasing the pan
  • 2 cloves garlic, minced
  • 1 (15 ounce) can chickpeas, drained and rinsed

for the pizza:

  • 1 pound pizza dough
  • 1 avocado, chopped
  • 1 scallion, thinly sliced
  • small bunch fresh cilantro, chopped
  • ¼ cup spicy vegan mayo (mix mayo with sriracha to taste)
  • lime wedges, for serving

Cuisine: Vegan Servings: one 12-inch pizza

Prep Time: 1 hour Cook Time: 20 mins

All of my favorite foods in one crave-worthy meal! This Vegan Banh Mi Pizza is topped with crispy marinated chickpeas, quick homemade pickles, creamy avocado, and drizzled with a perfectly spicy sriracha mayo.

Instructions

  • Make the pickles: Add all of the pickle ingredients to a medium jar, close the lid tightly, and shake to combine. If the vegetables aren't completely submerged in the vinegar, add just enough water to cover them. Refrigerate for 1 hour.
  • Meanwhile, marinate the chickpeas: In a shallow dish, combine the soy sauce, lime juice, sesame oil, and garlic. Add the chickpeas to the marinade, tossing to coat all sides. Cover and refrigerate for 30-45 minutes. Pour the excess marinade into a small bowl and set aside.
  • Place a pizza stone (or baking sheet) on the lowest rack of your oven. Pre-heat the oven to 450° F. While the oven pre-heats, cook the chickpeas: Heat a large non-stick skillet over medium heat. Once the pan is hot, add a small pour of sesame oil and cook the chickpeas for 5-8 minutes, stirring occasionally, until browned and slightly crispy. Remove the pan from the heat.
  • Line your counter with a piece of parchment paper and sprinkle it with flour. Roll the pizza dough into a 12-inch circle of even thickness. Trim the parchment so that there is just enough border around the dough to lift it.
  • Leaving a 1/2-inch border, brush the dough with the reserved marinade then top with the cooked chickpeas. Using a pizza peel (or un-rimmed baking sheet), carefully transfer the pizza and parchment paper to the pre-heated pizza stone (or baking sheet) and bake for 12-15 minutes, or until the crust is turning golden brown and crispy on the bottom.
  • Remove the pizza from the oven. Cut it into slices, then top with pickled vegetables, avocado, scallion, cilantro, and a drizzle of spicy mayo. Finish with a squeeze of fresh lime.

Notes [2]

You will have leftover marinade. I like to save mine to use for stir-fry and rice bowls.

Recipe inspired by my Tofu Banh Mi Bowl.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Pat says

    Hi I love your recipes but am I missing something? There doesn’t seem to be anyway to print or save them. Is there a printer friendly version?

    1. Amanda says

      Hi Pat, When you’re looking at the recipe section, there is a rectangular “Print” button to the right of the recipe title. 🙂 Let me know if you’re not seeing it and I will send you a screenshot. That button will allow you to either save or print a printer-friendly version of the recipe. Hope this helps!

  2. Jenny says

    Wow, this looks and sounds absolutely delicious. Just mouthwatering. Definitely making this soon.

    1. Amanda says
  3. Amund says

    This really made me hungry!

    I am someone that just went vegan about a month ago. Already quite tired of eating bread and salad for every meal, so I am looking for inspiration. This looks much better compared to the other vegan pizza variants that I have seen around.

    1. Amanda says

      I hear you on most vegan pizza options. I’m personally not a big fan of vegan cheese, at least the kind that’s meant to mimic “real” cheese. Most of the time I prefer to skip it altogether…hence this unconventional banh mi pizza. 🙂

  4. Brittany says

    This looks so tasty! The pictures are beautiful, and this recipe seems super easy! Thank you for sharing, I can’t wait to try it.

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