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 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 absolutely love this recipe!! I can’t believe I have never left a review for it yet. I have been making this for a few years now and it is sooo good! I add chopped almonds to mine. I also don’t use celery in it but I do add the chopped onions to it.
Always a hit in our house!
Ummmm…… what leftovers? 😁
New favorite go-to recipe! Added trader joe’s pickle spice in place of dill. So yummy!
Super yummy! Would definitely recommend adding the fixings that Nora suggests. The salad is a good base, the other things in the sandwich bring the experience over the top.
My first chickpeas salad sandwich and it was amazing, refreshing and satisfying!
Hello, Nora. I love your recipes. They are flavorful and easy. I tried your chickpea salad but rather than dill I substituted poultry seasoning. Made all the difference. It really did taste like chicken salad.
Hi Mary! Fun idea! Thank you for sharing your fantastic feedback! I appreciate you using my recipes and sending me your encouragement! Wishing you lots of happy cooking!
I love this! About to make for the 4th time. It is delicious and refreshing for warm weather lunches.
Hi Susan. This is one of my favorite salads! I’m so glad you are loving it! I agree it is refreshing! Thanks for taking time to share you wonderful review! Happy spring and summer to you!
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.
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!
Hi Brenna. I’m so glad you loved the recipe! Thanks for your wonderful feedback and review!
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!
Hi Brooke. I agree! Your wraps sound so good! Thank you for sharing your great ideas and feedback!
Do i need to use mayo ? is there a replacement? i dont like mayo 🙁
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!
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!
Delicious Nora. Thank you. Nice and fresh tasting. Lots of ideas for additions too. The dill makes a difference. Yum
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.
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!
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!
Chopped pickles are a great addition to this salad!
Yes, agree! Sweet or dill both work.