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Chickpea Salad Sandwich

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This Vegan Chickpea Salad Sandwich is a perfect choice for a weekday meal. The combination of chickpeas, tahini, lemon juice, and crunchy celery makes this salad delicious!

two sandwiches on a cutting board.

Chickpeas; Plant Based Diet Essential

I love it when all the flavors come together perfectly and create true comfort food. Making sandwiches with a chickpea salad is a perfect idea for a delicious plant-based meal!

A stacked Vegan Chickpea Salad Sandwich on a cutting board.

Ingredients you’ll need:

  • 1 can of chickpeas rinsed and drained
  • Tahini
  • Fresh lemon juice
  • Garlic powder
  • Kosher salt or more to taste
  • Fresh ground black pepper
  • Finely chopped celery & scallions
  • vegan mayonnaise
  • 4 slices of your favorite multi grain bread

toppings

  • thin tomato slices
  • thin avocado slices
  • alfalfa sprouts 

I also love to add some chopped pickled jalapeño for extra flavor. It elevates the sandwich even more!

All ingredients placed on a blue board.

How To Make The Chickpea Salad Sandwich

Make ahead for best flavor, this chickpea salad is creamy, full of flavor and crunchy delicious textures.

  • First, I like to remove the skins off the chickpeas. I think it gives a better texture. But you’re more than welcome to skip this step!
  • To remove the skins, simply place the chickpeas in a medium bowl and top with water. Rub the chickpeas gently with your hands. The skins will raise to the top of the water which can be easily scooped out at this point. Then drain the chickpeas.
A bowl with cooked chickpeas in water.
  • Next, in a large bowl, add the tahini, lemon juice, garlic powder, kosher salt & pepper. Mix until all ingredients are combined.
  • Add the chickpeas and mash with a fork or potato masher until the beans reach the desired consistency; chunky or smooth.
Making the chickpea salad with all ingredients on the side.
A bowl with chickpea salad smashed with a fork.

Add the rest of the ingredients and mix in until thoroughly combined. Taste and add more salt & pepper if needed.

  • Last, to assemble the sandwich, spread mayonnaise on the bottom slice of bread, then top with the lettuce, chickpeas salad, sliced tomatoes, avocado and alfalfa sprouts.
A cutting board with slices of bread to build the sandwich.

A Few Recipe Notes

  • Make it Gluten Free: Use your favorite bread in this Plant-Based Chickpea Salad Sandwich recipe. The salad is naturally gluten free and all you need to do is use a gluten free brand for the bread.  
  • Make ahead: this creamy chickpea salad looks best on the day it’s made. Make it a day ahead if desired, however, it still tastes great. However, the flavors intensify by the next day! If it becomes a little dry with time, you can add more lemon juice and a little vegan mayo to refresh it up.  
  • Lemon: I absolutely love the vibrant lip-pucker taste of lemon and this recipe reflects that. In the case of this salad, more is better! So don’t be afraid to add more according to taste.
A Vegan Chickpea Salad Sandwich on a cutting board.
Two sandwiches stacked on top of each other.

Vegan Chickpea Salad Sandwich

This Vegan Chickpea Salad Sandwich is a perfect choice for a weekday meal. The combination of chickpeas, tahini, lemon juice, and crunchy celery makes this salad delicious!
Print Rate
Course: Main Dish
Cuisine: All
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3 Sandwiches
Calories: 288kcal
Author: Ana Frias

Ingredients 

  • 1 15 oz can of chickpeas - rinsed and drained
  • 4 Tbsp tahini
  • 3 Tbsp fresh lemon juice
  • ½ tsp garlic powder
  • 1 tsp kosher salt or more to taste
  • 1 tsp fresh ground black pepper
  • cup finely chopped celery
  • ¼ cup finely chopped scallions
  • vegan mayonnaise
  • 4 slices of your favorite bread

toppings

  • thin tomato slices
  • thin avocado slices
  • alfalfa sprouts 

Instructions

  • Place the chickpeas in a medium bowl and top with water. Rub the chickpeas gently with your hands, and remove the skins off the top of the water. Drain
  • In a large bowl, add the tahini, lemon juice, garlic powder, kosher salt & pepper. Mix until all ingredients are combined.
  • Add the chickpeas and mash with a fork or potato masher until the beans reach the desired consistency; chunky or smooth.
  • Add the rest of the ingredients and mix in until thoroughly combined. Taste and add more salt & pepper if needed.
  • To assemble the sandwich, spread mayonnaise on the bottom slice of bread, then top with the lettuce, chickpeas salad, sliced tomatoes, avocado and alfalfa sprouts.

Notes

Calories do not include bread calories as this can vary depending on your favorite bread. 

Private Notes

Nutrition

Serving: 1cup | Calories: 288kcal | Carbohydrates: 31g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 912mg | Potassium: 316mg | Fiber: 8g | Sugar: 4g
Side view of two chickpea salad sandwiches placed on a cutting board.

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3 Comments

  1. 5 stars
    This is the best chickpea salad recipe I’ve come across! It’s so good and comforting on a warm day. Will definitely be making this again!

  2. 4 stars
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  3. 1 star
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