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.

chickpea salad sandwich with bowl of blueberries in background

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.

chickpeas being mashed in a bowl with potato masher

Now add chopped celery, green onions, fresh dill, vegan mayo, lemon juice and salt.

bowl with mashed chickpeas, green ingredients and mayo

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.
bowl of creamy, green onions and chickpeas mashed

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.

chickpea spread on a piece of bread with lettuce

Looking for more incredible vegan sandwiches?

sandwich with chickpeas inside and green dill, lettuce and onions
5 stars (6 ratings)

Chickpea Salad Sandwich

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.
Prep: 10 mins
Total: 10 mins
Servings: 4 servings

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 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

  1. Nutritional information does not include bread or any added sandwich toppings.
  2. Instead of vegan mayo, you can use unsweetened yogurt (keep it dairy free for vegan), cashew cream or a few tablespoons of tahini instead.

Nutrition

Serving: 1of 4 servings | Calories: 203kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 719mg | Potassium: 220mg | Fiber: 6g | Sugar: 0.4g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
Course: Main Course
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. easy and delicious! took me 15 or so minutes to make the mayo and the salad itself. worked great as a dip for gluten free crackers.

  2. I loved this recipe and I will be making it again. I used your tofu mayo recipe for it too, and that made it perfect!

  3. I just made these to stuff until wholemeal wraps with lettuce, tomatoes and avocado. Added some chopped red onion and pickles…absolutely delicious. Such a simple, fresh and filling vegetarian lunch idea!

    1. You can use unsweetened dairy free yogurt (not flavored, just plain!) if you want. Or substitute a mashed avocado (though this will brown fairly quickly if you have leftovers). Hope that helps!

  4. This Chickpea Salad is absolutely the Best! I highly recommend and I will definitely continue to make it. Not only great for a sandwich, but also on a bed of spinach leaves! Thank you Nora!

  5. Delicious Nora. Thank you. Nice and fresh tasting. Lots of ideas for additions too. The dill makes a difference. Yum 

  6. THANK YOU NORA – Fabulous Recipe!
    Grandma, Grandpa (a meat & potatoes man), Mom, Dad, Sister & Bro in Law all Love this recipe!!   This is a bi-weekly, request.  I usually add an extra can of chick peas to stretch it a bit (so may need to slightly increase vegan mayo).   Goes great with chilled watermelon in warm weather.

    1. Hi Barbie. I really love this sandwich as well! I agree it is a great warm weather meal! Thank you for sharing your wonderful feedback! It’s so great to learn that your family loves the chickpea salad!

  7. I’ve made the original “tuna”version countless times. I use it for sandwiches, as a dip with crackers, or add a scoop to a quartered tomato for a cool summertime lunch. I often add chopped bell pepper to the recipe. I’m addicted! 

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