This simple chickpea salad sandwich will become your new favorite lunch! It’s easy to throw together in less than 10 minutes and the leftovers last for 4-5 days in the refrigerator. Best served between sliced bread with lettuce, sprouts, tomato slices and mustard.
Vegan chickpea salad sandwich recipe
Do you struggle to know what to eat for lunch? If you’re anything like me, this chickpea salad sandwich will become your new best friend!
It’s ACTUALLY easy to make in about 10 minutes and makes a perfect packed lunch for work or school. Inspired by my Vegan Tuna recipe, but with a different flavor profile. Creamy vegan mayo, fresh (or dried) dill, green onions and a little lemon juice makes a fresh and flavorful spread for sandwiches or wraps.
How to make it
Find the complete recipe with measurements below in the recipe card.
Drain and rinse two cans of chickpeas and place in a large bowl. You can also use 3 cups of from-scratch cooked chickpeas (aka garbanzo beans). Use a potato masher or fork to mash the beans. You may leave some beans whole if you want, I usually do. Or use a food processor.
Now add chopped celery, green onions, fresh dill, vegan mayo, lemon juice and salt.
Stir until well combined. Serve immediately or store in a covered container in the refrigerator for 4-5 days.
Tips and variations
- Instead of mayo – I alternate using store bought vegan mayo, my homemade cashew mayo, or sometimes unsweetened dairy free yogurt or even a few tablespoons of tahini instead. Cashew cream would also work for creaminess.
- Canned chickpeas vary – Chickpeas vary in terms of how dry they are. If you have extra dry chickpeas you may need to add extra mayo to make it creamy. Or perhaps your beans are quite moist, then you will need less.
- Switch up the veggies – Feel free to omit something you don’t like or have, and add what you do have. Some good add-ins are shredded carrots or chopped red onion.
How to serve chickpea salad sandwich
In a sandwich or wrap, of course! With toppings of your choice, such as lettuce, sprouts, tomato slices, red onion slices, hummus, mustard or pickled red onions. Perhaps with a side of potato chips.
Salad – Or serve over leafy lettuce greens with other veggies for a delicious and filling salad.
Portable snack -It also makes a great snack with crackers.
Looking for more incredible vegan sandwiches?
- Tempeh Reuben
- Vegan Egg Salad Sandwich
- Vegan Chicken Salad
- Vegan BLT
- Curry Tofu Salad (perfect in wraps or as a sandwich)
Chickpea Salad Sandwich
Ingredients
Chickpea salad
- (2) 15-ounce cans chickpeas, drained and rinsed
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onion or red onion
- 2-3 tablespoons fresh dill or 1 teaspoon dried dill
- 1/4-1/2 cup vegan mayo or plain yogurt
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt or to taste
For the sandwiches
- bread
- lettuce
- sprouts
- tomato slices
- additional vegan mayo
- mustard
Instructions
- In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky. It's okay if some beans are whole.
- Add the celery, onion, dill, vegan mayo, lemon juice and salt. Stir well to combine.
- You can enjoy it right away or cover and place in the refrigerator for up to 5 days.
- Assemble sandwiches: Serve in between bread with the toppings you prefer. I like sprouts, lettuce, tomato and a little mustard. Enjoy!
Notes
- Nutritional information does not include bread or any added sandwich toppings.
- Instead of vegan mayo, you can use unsweetened yogurt (keep it dairy free for vegan), cashew cream or a few tablespoons of tahini instead.
I love this recipe! Would it be possible to use tofu instead of the chickpeas?
Hi Megan. I’m glad you are loving the recipe! Thanks for sharing your awesome review! You can use tofu instead of chickpeas, which causes the recipe to render more of a vegan egg salad. Check out my vegan egg salad. Happy cooking!
I never leave reviews but this recipe needs 5 thousand stars. We’ve been eating vegetarian more for health reasons and had this today. It was delicious!! We made it in a homemade everything bagel flavored sourdough and it was perfection.
Hi Emma, I am thrilled that you loved this chickpea salad sandwich! It is one of my all-time favorites! Thank you for taking time to share your glowing comments! Wishing you lots of happy cooking!
This recipe is great! First time trying chickpea salad and it was so good!
My husband who doesn’t care for chickpeas actually enjoyed it as well.
Hi Amanda. How terrific that you and your husband enjoyed the chickpea salad! I really like this sandwich as well! Thank you for taking time to share your stellar review and feedback!
Nice
Just made this. Added fresh garlic and used lime juice. Put it all in a a small food processor. Delicious.
Hi Kathi. Thank you for sharing your great review! Your additions sound delicious! I’m glad you loved the chickpea salad!
This recipe is amazing and such great flavor. My son and I make this every week!
Hi Peg. Thank you for taking time to share your positive review and feedback! I’m so glad you and your son are loving the recipe! I appreciate you using my recipes!
Very good. A keeper.
Thank you for this recipe.
You are welcome, Michael! Thank you for sharing your terrific review! Happy cooking!
This made a tasty lunch. The flavors worked well together.
Absolutely loved it! Delicious! Thanks for sharing.
I made it. This is absolutely delicious with the dill and lemon having a party in your mouth!
I added the lemon juice with the onion, celery, etc. Was I supposed to add it then? It looks like it is missing from the instructions. ❤️
Sorry about that! It was missing in the instructions part, but yes you just add it in with everyone else. Hope you enjoyed!