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Chickpea Salad Sandwich | sweetpeasandsaffron.com


This chickpea salad sandwich is an simple, vegan-friendly lunch recipe that is alert in under 10 minutes! With smashed chickpeas, crunchy celery, dill and mayonnaise, you can prep a batch to enjoy all week.

Chickpeas are such a great vegetarian protein. We love them in vegan Moroccan chickpea skillet and kale caesar salad (as ‘croutons’). They are also great as a tuna substitute in this chickpea salad sandwich!

close up view of chickpea salad sandwich on plate

Chickpeas are smashed and tossed in mayonnaise (vegan mayo if you are vegan) with celery, dill, salt and pepper.

Top with fresh tomato and lettuce and you have a delicious lunch alert in under 10 minutes!

This chickpea salad sandwich

  • is alert in 10 minutes with just 5 simple ingredients
  • is vegan-friendly
  • is protein-packed and great paired with fresh tomato and lettuce

Recipe video

Watch the video below to see exactly how I prepped my chickpea salad sandwich. It’s so simple! You can find more of my recipe videos on my YouTube channel, or on Facebook.

overhead view of labelled ingredients required for chickpea salad sandwich

Ingredients you’ll need

You are just 5 simple ingredients away from your chickpea salad sandwich. Here’s what you need:

  • chickpeas– cooked. You can use canned chickpeas (drained + rinsed), or cook your own. Here’s my favorite Instant Pot chickpeas recipe.
  • celery– finely chopped. This adds a kind crunchy texture to the mixture. Sometimes I also add red onion but left it out this time.
  • mayonnaise– I love using avocado mayonnaise, but if you are vegan, opt for a vegan mayo.
  • dill– dried dill adds so much delicious flavor to this recipe.
  • salt + pepper– to enhance all the other flavors.

mashed chickpeas in a bowl

Start by mashing your chickpeas

Mashing chickpeas changes their texture and helps the mixture stick together with the mayonnaise better. You can use a fork or a potato masher, and you may need a small elbow grease to obtain it done. Mash until they look like the photo above.

Add in the spices + mayo

Once the chickpeas are mashed, add in the mayonnaise, dill, celery, salt and pepper. Mix until completely combined.

Building your sandwich

I like to spread out around 1/3 to 1/2 cup of the chickpea salad mixture on a piece of bread. Next, add tomato slices, top with lettuce, and the top piece of bread. Enjoy!

collage image of before and after mixing ingredients together for chickpea salad sandwichRecipe tips

Variations

  • chickpeas– swap for white beans
  • celery– swap for red onion or abandon out
  • bread– swap for tortilla, wrap or pita bread
  • lettuce– swap for spinach, sprouts or romaine
  • mayonnaise– swap for hummus, caesar salad dressing or your favorite creamy dressing

Storage

This chickpea salad sandwich filling may be prepped ahead and stored in an air tight container in the fridge for up to 4 days. I do not recommend freezing it as the chickpea and celery texture will commute and the mayo may break.

Serving

While this recipe works great as a sandwich filling, you can obtain creative and serve it several other ways:

  • spoon into pitas or use in a wrap
  • serve it over lettuce as a salad
  • serve with mini naan bread or pita chips and serve as a dip
  • spoon it into scooped out cucumber ‘cups’ for a lower carb snack

More simple lunches

Chickpea Salad Sandwich

Course: Lunch

Cuisine: American

Keyword: no bake, pantry, vegan

Calories: 379kcal

Author: Denise Bustard

Servings: 4

This chickpea salad sandwich is an simple, vegan-friendly lunch recipe that is alert in under 10 minutes! With smashed chickpeas, crunchy celery, dill and mayonnaise, you can prep a batch to enjoy all week.

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

  • In a bowl, mash the chickpeas with a fork or potato masher until they are mostly broken.

  • Fold in the mayonnaise, dill, salt, pepper, celery and red onion.

  • Serve in a sandwich, wrap or pita with tomatoes and lettuce.

Storage Store in an air tight container in the fridge for up to 4 days. Do not freeze.  

Serving: 1sandwich | Calories: 379kcal | Carbohydrates: 63g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 569mg | Potassium: 635mg | Fiber: 12g | Sugar: 12g | Vitamin A: 686IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 5mg


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