A delicious basic chickpea salad sandwich. This nutritious sandwich is made with an easy 8-ingredient chickpea salad filling. It’s perfect for a quick vegan lunch and can easily be packed in a lunchbox for school or work. Serve it with your favorite bread and vegetables of choice.
Here’s my go-to chickpea salad sandwich recipe. The recipe that I turn to when I want a nutritious, filling and delicious lunch in less than 15 minutes. The best part? This chickpea salad sandwich is made with basic ingredients that you might already have at home.
Chickpea Salad Sandwich Ingredients:
Chickpeas: The base of this sandwich. I love to use canned chickpeas for a quick convenient option. Make sure to that the chickpeas are soft and easy to mash.
Vegetables: Celery, red onions and bell peppers add flavor and crunch to the filling. Make sure to chop then small, especially the onions. You don’t want large overwhelming pieces of onions in the sandwich.
Mayonnaise: Mayo will add moisture and flavor to the filling. It also helps the chickpeas and vegetables hold together. If you’re not a fan of mayo, I’m sharing some alternatives in the FAQ section.
Dijon Mustard: You can use regular mustard if preferred or skip it if you don’t like mustard.
Lemon Juice: This brightens the chickpea salad.
Additional Ingredients: Salt, pepper and garlic powder help season the chickpea salad.
Other Fillings: Fill your sandwich with other vegetables and condiments. I love adding sliced tomatoes, lettuce, sprouts and mustard.
How to Make a Chickpea Salad Sandwich:
Here are the steps that you need to make a simple chickpea salad sandwich at home.
Prepare the Chickpea Salad Filling
Start by mashing the chickpeas in a medium mixing bowl. Stir in the mayonnaise, lemon juice, Dijon, garlic powder and salt and pepper to taste. Add the diced celery, red onion and bell pepper. Taste and adjust the salt, pepper and garlic powder as needed.
Serve the Sandwiches
Serve the chickpea salad in sandwiches with your vegetables and condiments of choice.
Chickpea Salad Sandwich FAQ:
What Can I Use Instead of Mayonnaise?
If you’re not a fan of mayonnaise, you can try using your favorite hummus instead. For an already mayo-free recipe, I recommend trying this chickpea salad sandwich.
Can I Use Different Vegetables?
The vegetables used in the chickpea salad add flavor and crunch to the recipe. If you don’t like one of the vegetables used, you can replace it with more of another. You could also skip the vegetables, though I don’t recommend it as you will miss out on the texture and flavor.
For additional fillings, feel free to use your favorite vegetables, along with the chickpea salad. I love to add tomatoes, lettuce and sprouts.
Can I Use Dry Chickpeas Instead of Canned?
If you don’t have canned chickpeas, you can use chickpeas cooked from scratch. To do this, soak the dry chickpeas overnight, then boil them until soft, about an hour and a half. Make sure that the chickpeas are soft and easy to mash for the best results.
How Long Does the Chickpea Salad Last in the Fridge?
The chickpea salad filling will last up to 3-4 days in an airtight container in the fridge. You can prepare a large batch to use for quick lunches for a few days.
A delicious basic chickpea salad sandwich. This nutritious sandwich is made with an easy 8-ingredient chickpea salad filling. It's perfect for a quick vegan lunch and can easily be packed in a lunchbox for school or work. Serve it with your favorite bread and vegetables of choice.
Course lunch
Cuisine vegan
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4
Ingredients
For the Chickpea Salad
1can (19oz/540ml)chickpeas,drained and rinsed
1/4cupvegan mayonnaise
1tablespoonlemon juice(about 1/2 small lemon)
1teaspoonDijon mustard
1/2teaspoongarlic powder
Pepper,to taste
Salt,to taste
1celery stick,finely diced
1/4cupred onion,finely diced
1/4cupbell pepper,finely diced (red or orange)
For Serving
8slicesbread of choice(2 per sandwich)
Lettuce(optional)
Tomatoes,sliced (optional)
Sprouts(optional)
Mustard(optional)
Pickles(optional)
Instructions
Mash the chickpeas in a medium bowl. You can keep some chickpeas whole for texture. Stir in the mayonnaise, lemon juice, Dijon, garlic powder and salt and pepper to taste.
Dice the celery, red onion and bell pepper. Make sure to dice them small, especially the onion. Stir the chopped vegetables into the chickpea salads until combined. Taste the chickpea salad and adjust the salt, pepper and garlic powder as needed.
Serve the chickpea salad in sandwiches with your fillings of choice.
Notes
Store any leftover chickpea salad in an airtight container in the fridge for up to 3-4 days.If you love pickles, feel free to add diced pickles to the chickpea salad, along with the other diced vegetables.If you don’t have one of the vegetables for the chickpea salad (or if you don’t like some of them), you can skip them and add more of another. Serve the sandwich with your favorite vegetables and condiments. I love to serve it with sliced tomatoes, lettuce, sprouts and additional mustard. The additional fillings can make all the difference!Not a fan of mayo? You can try using hummus instead, but keep in mind that it will change the flavor of the recipe. You can also try this sandwich for a mayo-free recipe.I love to make the sandwiches with toasted bread, but you can use fresh untoasted bread if you’re carrying the sandwiches in a lunchbox for later.
If you make this chickpea salad sandwich, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!