Published: by Shane Martin · This post may contain affiliate links.
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This chickpea salad sandwich recipe is bright, flavorful, and loaded with plant-based protein.It’s sure to become your new go-to recipe for a quick, healthy lunch or dinner.
Holy garbanzo beans, Batman! Is there anything chickpeas can’t do? The resounding answer is a definite “NO!”
These versatile legumes are culinary superheroes capable of transforming into delectable dishes like this Instant Potchana masala,chickpea curry, and evenchickpea tacos.
And if you haven’t yet experienced the wonder of asmashed chickpea sandwich, it’s high time you do.
But my ultimate vegan sandwich recipe is, hands down, this scrumptiously simple chickpea salad sandwich.
This recipe is all about simplicity and flavor.
It features hearty chunks of rich chickpeas, crunchy veggies, and a luscious creamy dressing. Packed with plant-based protein, fiber, and an explosion of taste, this sandwich is the epitome of a quick and nutritious meal.
Spread this chickpea salad generously between two slices of whole grain bread, pile it high on a bed of lettuce, or stuff it intopita pockets for an on-the-go lunch option.
Whether you’re savoring it in the comfort of your home or taking it with you for a busy day out, this Chickpea Salad Sandwich recipe is guaranteed to satisfy your hunger while keeping you energized.
What are you waiting for? Give it a try, and let the flavors speak for themselves!
A wholesome vegan alternative to the classic chicken salad sandwich, it’s time to roll up your sleeves and get to eating!
Table of Contents
Ingredients you’re going to need
All you need are a few simple ingredients to make this healthy recipe.
- 1 15-ounce can of chickpeas
- tahini
- Dijon mustard
- maple syrup
- chopped celery and green onions
- sweet pickle relish
- fresh dill
- salt and black pepper to taste
How to make this simple chickpea salad sandwich
This vegan chickpea salad sandwich recipe is made by combining smashed chickpeas with fresh veggies, a creamy dressing with a briny flavor, and fresh herbs.
- Rinse and drain chickpeas. Add them to a large mixing bowl and smash up the chickpeas with a fork or potato masher, leaving some of the chickpeas whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.
- Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas, then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined.
- Set out two bread slices. Spread ½ cup of the chickpea salad onto one slice of bread. Add lettuce, a couple of tomato slices, and red onion to the other piece.
- Put them together, make a sandwich, and enjoy.
Serve it on a bed of lettuce with a drizzle of fresh lemon juice for a light and healthy lunch. It’s also pretty 😍
Variations and substitutions
- Yellow or spicy mustard may be used in place of Dijon.
- If you are not a fan of tahini, you can make the dressing with myhomemade creamyvegan mayo,vegan sour cream, or a ripe avocado.
- Fresh herbs:Add an extra layer of flavor with things like fresh parsley or chopped fresh basil.
- Mix fresh veggies like bell peppers and carrots for added crunch, flavor, and vibrant color.
- Omit the bread and make some delicious lettuce wraps.
- If you like heat, sprinkle in some crushed red pepper flakes.
- Sweet onion, yellow onion, or white onions can be used in place of red onions.
Top tips for making a delicious chickpea salad sandwich
If you’re going to make this recipe, make sure to follow these tips!
- Don’t over-mash or blend the chickpeas. You want to leave some chunks for texture.
- Keep it simple! Feel free to use fresh herbs for more flavor, but don’t go overboard. The base recipe is full of so much flavor and texture.
Frequently asked questions
Can you eat chickpeas straight from the can?
Yes, absolutely. I use canned chickpeas almost exclusively. If available, be sure to use chickpeas with low sodium or no salt added.
Are chickpeas healthy?
Absolutely! Chickpeas are incredibly healthy and nutritious. They’re packed with protein, fiber, vitamins, and minerals, making them a fantastic addition to any diet.
Can I make chickpea salad sandwiches ahead of time?
This is an excellent meal prep recipe. Make the chickpea salad, transfer it to an airtight container, and store it in the refrigerator. It’s even better the next day.
What do I serve with chickpea salad sandwiches?
Any of these easy recipes make an excellent side dish with the recipe.
- fat-free potato chips
- healthy homemade tortilla chips
- broccoli cauliflower salad
- vegan macaroni salad
- tomato cucumber salad
Looking for more healthy lunch ideas?
If you enjoyed this vegan chickpea salad sandwich, here are a few more of my favorite vegan sandwich recipes.
- vegan egg salad sandwich
- tomato and potato chip sandwich
- vegan tuna saladsandwich
- avocado, tomato, and basil sandwich
- vegan bbq tempeh sandwich with kale slaw
- sweet potato Reuben sandwich
Let me know if you try this recipe! Leave a comment with a star rating and tag a photo@shaneandsimpleon Instagram. Cheers, friends!
Vegan Chickpea Salad Sandwich
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 73 reviews
This chickpea salad sandwich recipe is bright, flavorful, and loaded with plant-based protein. It’s sure to become your new go-to recipe for a quick, healthy lunch or dinner.
- Author: Shane Martin
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 4 Sandwiches 1x
- Category: Sandwiches
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
UnitsScale
Chickpea Salad
- 1 15–ounce can low-sodium or no salt added chickpeas
- 2 Tbsp tahini
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1 stalk of celery cut in half length-wise and finely chopped
- ¼ cup diced green onion
- ¼ cup sweet relish
- 2 tsp. dried dill
- Pinch of salt & pepper
For The Sandwich
- 2 slices of your favorite whole grain bread
- romaine or green leaf lettuce
- sliced red onion
- sliced tomatoes
Instructions
- Rinse and drain chickpeas. Add them to a large mixing bowl and smash up the chickpeas with a fork or potato masher, leaving some of the chickpeas whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.
- Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas, then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined.
- Set out two bread slices. Spread ½ cup of the chickpea salad onto one slice of bread. Add lettuce, a couple of tomato slices, and red onion to the other piece.
- Put them together, make a sandwich, and enjoy.
Notes
Enjoy as a sandwich between two slices of your favorite bread.
Omit the bread if you’re watching the carb. This vegan chickpea salad makes awesome lettuce wraps.
Add toppings like red onion, pickles, creamy avocado, and sunflower seeds.
Sprinkle with a little lemon juice to add even more brightness to this dish.
Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 Sandwich
- Calories: 233
- Sugar: 7.2 g
- Sodium: 93.5 mg
- Fat: 7.4 g
- Carbohydrates: 34.6 g
- Fiber: 6.8 g
- Protein: 9.2 g
- Cholesterol: 0 mg
