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–+ servings
sandwich with chickpeas inside and green dill, lettuce and onions
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5 stars (13 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 Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 203kcal
Author: Nora Taylor

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
US Customary - Metric

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