Vegan Mollete Recipe With Chickpea Chorizo

Get ready to enjoy a tasty vegan mollete with chickpea chorizo! This quick and easy recipe packs bold flavors into a satisfying meal that’s perfect for any time of day. Delish!
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Vegan mollete made with chickpea chorizo and topped with avocado slices and salsa.
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Vegan mollete with chickpea chorizo is a delicious twist on a classic Mexican dish. Traditionally made with refried beans and melted cheese, molletes are served on toasted bread for a simple yet flavorful meal. In this version, we’ve swapped out the beans for savory chickpea chorizo, which adds a smoky and slightly spicy flavor that pairs perfectly with the crispy bread. It’s a satisfying, plant-based option that’s great for any meal.

What’s awesome about this recipe is how easy it is to make. With a handful of ingredients and minimal prep, you’ll have a hearty, protein-packed meal on the table in no time. Plus, molletes are incredibly versatile – you can add your favorite toppings like sliced avocado or salsa verde to make it your own. Whether you’re new to vegan cooking or just looking for something new to try, this recipe is a must and also perfect for Cinco de Mayo!

And, if you’re craving more chickpea recipes, don’t miss this tomato-based vegan chickpea stew and vegan spinach curry with chickpeas!

Why this Mollete Recipe is So Awesome

This vegan mollete recipe is bursting with flavor, thanks to the smoky and spiced chickpea chorizo. It’s easy to make, with simple ingredients that come together for a satisfying, protein-packed meal. Plus, it’s versatile, allowing you to customize it with your favorite toppings like avocado or salsa! Here are more reasons to consider!

  • Packed with Flavor. The chickpea chorizo brings a bold, smoky, and slightly spicy flavor that pairs perfectly with the soft bread. Every bite is full of delicious spices, making this dish a real treat.
  • High in Protein. Chickpeas are a great source of plant-based protein, making this recipe filling and nutritious. It’s a perfect meal for staying energized throughout the day.
  • Easy to Make. This recipe is simple and comes together quickly. With just a few steps, you can create a restaurant-quality meal right at home!
  • Customizable Toppings. Vegan molletes are super versatile. You can add toppings like avocado, salsa, or even vegan cheese to make it your own and fit your taste.
  • Budget-Friendly. Using chickpeas and pantry spices keeps this recipe affordable. It’s a delicious way to stretch your budget without sacrificing flavor.

How to Make Vegan Garbanzorizo

This garbanzorizo is a deliciously simple vegan chorizo perfect for eating with mollete or a number of other classic Mexican dishes! Here’s how to get started:

Step 1: Sauté the Onion and Garlic – Heat the oil in a large pan over medium-high heat. Add the onion and salt, cooking for 4-5 minutes until the onion is nearly translucent. Stir in the garlic and cook for another minute.

Step 2: Add Spices and Sundried Tomatoes – Add the cumin, thyme, oregano, pepper, cinnamon, cloves, coriander, paprika, chipotle, chili powders, and chopped sundried tomatoes. Stir well to combine all the flavors.

Then, Step 3: Toss in Chickpeas and Seasonings – Add the chickpeas, tamari, and apple cider vinegar to the pan. Mix everything together until the chickpeas are well-coated.

Finally, Step 4: Lightly Mash and Cook – Gently mash the chickpeas until they are crumbly but not too smooth. Cook for another 5-7 minutes, stirring occasionally, to let the flavors meld together.

Key Ingredients and Substitutions

Here are the star ingredients that make this vegan mollete a real crowd-pleaser, like the tasty chickpea chorizo and the perfect bread. Don’t worry if you need to switch things up; we’ll cover some easy substitutions to match your vibe or dietary needs. With just a few simple tweaks, you can whip up a delicious meal that’s all about you!

  • Bolillos – The crusty, Mexican bread that provides the perfect base for your mollete. Their texture holds up well to toppings and toasting, creating a satisfying crunch. Look for fresh bolillos at your local bakery, Latin market, or grocery store. If you can’t find them, you can use French bread or a crusty baguette as a substitute.
  • Black Beans – Add creaminess and a rich, earthy flavor to the mollete. They also boost the dish’s protein and fiber content, making it more filling. Canned black beans are convenient and quick to use, but you can also cook dried beans for a fresher taste. If you prefer a different flavor, pinto beans or refried beans work well as alternatives.
  • Chickpea Chorizo (garbanzorizo)- Provides a hearty and spicy kick to the mollete. It’s also a great source of plant-based protein. You can easily make homemade chickpea chorizo using spices and mashed chickpeas or buy pre-made versions. If you want a different protein option, try lentil chorizo or a store-bought vegan sausage.
  • Vegan Butter – Adds richness and helps the bread crisp up when toasted. It also helps the toppings stick more easily to the bread. You can use olive oil, or coconut oil as well. For a lighter choice, consider using avocado oil or skipping the fat altogether if you prefer.

FAQs

How do I store any leftover vegan mollete?

Garbanzorizo will stay fresh for up to three days in the refrigerator when stored in an airtight container. You could freeze it as well for up to six months if you really pleased! Just allow to cool before transferring to storage and you’re good to go. When you’re ready to reheat, just heat it back up in a pan or covered in a microwave if you’re really in a pinch!

Can I make this recipe gluten-free?

You can! Simply make sure that the vegan cheese and vegan chorizo you use are gluten-free. And, instead of using bolillos or french bread, choose one that is free of gluten. Homemade corn tortillas are another tasty option.

Where can I find bolillos?

Bolillos can be found in any Latin market and conventional grocery stores in most major US cities. If you can’t find bolillos in your neck of the woods, no worries. Standard French bread (cut into 6-inch slices) or plain hoagie rolls make for excellent substitutes.

A photo of three vegan molletes topped with avocado from the book "¡Salud! Vegan Mexican Cookbook" by Eddie Garza.

Listen while you cook! Tune into my podcast, The Plant Powered People Podcast, while you’re cooking, folding laundry, or taking a bath. It may just change your life!  

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Vegan Mollete

5 from 9 votes
Mollete is an open-faced breakfast sandwich served on bolillos that's a popular morning meal throughout Mexico. It’s also served as a starter at weekend brunch. This vegan mollete has protein-packed beans, plant-based chorizo, and gooey vegan white cheese. A must try!
Vegan mollete made with chickpea chorizo and topped with avocado slices and salsa.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 4 bolillos
  • 8 teaspoons vegan butter
  • 1 cup refried black beans
  • 1 to 1½ cups Garbanzorizo, or store-bought
  • vegan chorizo, cooked
  • ½ to 1 cup vegan shredded white cheese
  • 1 avocado, sliced (garnish)
  • 1 to 2 cups Pico de Gallo, garnish
  • 1 lime, quartered (garnish)

Instructions

  • Preheat the oven to 350°F.
  • Cut the bolillos open. Spread 1 teaspoon of butter on the sliced side of each half. Place the bolillo halves on a baking sheet facing up and toast for 5 minutes, or until the edges are golden and crispy. Remove from the oven.
  • Spread 2 tablespoons of refried black beans evenly over each bread half. Top the beans with 2 to 3 tablespoons of Garbanzorizo or chorizo.
  • Sprinkle 1 to 2 tablespoons of the shredded cheese over each half and place back in oven for 5 minutes, or until the cheese has melted.
  • Serve with the garnishes of your choice.

Notes

  • Cooking Tip: For a sweet mollete, spread butter on the bread and sprinkle each half with 1 teaspoon of sugar. Toast for 5 to 7 minutes or until the edges are golden brown. Sprinkle with cinnamon and serve.
  • Storing Instructions: Garbanzorizo will stay fresh for up to three days in the refrigerator when stored in an airtight container. You could freeze it as well for up to six months if you really pleased! Just allow to cool before transferring to storage and you’re good to go. When you’re ready to reheat, just heat it back up in a pan or covered in a microwave if you’re really in a pinch!

Nutrition

Calories: 1457kcal | Carbohydrates: 249g | Protein: 53g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 3365mg | Potassium: 910mg | Fiber: 20g | Sugar: 29g | Vitamin A: 414IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 19mg
Course — Breakfast, Lunch
Cuisine — Mexican
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.

Recipe shared with permission from ¡Salud! Vegan Mexican Cookbook by Eddie Garza.

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5 from 9 votes

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Recipe Rating




9 comments
  1. 5 stars
    wow this is an amazing meal, I love bean spreads 🙂

  2. Andrea White says:

    5 stars
    This looks so delicious!! YUM!

  3. 5 stars
    This sounds so delicious! Just reading the recipe is making my mouth water!

  4. Beatriz Buono-Core says:

    5 stars
    Love it! 🙂

  5. Beatriz Buono-Core says:

    5 stars
    I need to try this ASAP! Yum!

  6. 5 stars
    Wow!! This is so flavorful and easy to make. A delicious and easy lunch or dinner.

  7. 5 stars
    I just LOVE vegan Mexican food! Could I eat it every day? Yes, yes I could.

  8. 5 stars
    I’ve never heard of mollete until now but this looks so flavorful and filling! Yum!

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