Chickpea Salad Sandwich

How many ways can you make a plant-based and vegan sandwich? It turns out that there are many and this chickpea salad sandwich is a favorite.

What’s great about it is that you probably already have a can of chickpeas in your pantry. It’s really just a matter of mashing them in a bowl and adding the flavorings.

One of the common ingredients for a chickpea salad sandwich, which can be a replacement for tuna or chicken salad, by the way, is mayonnaise. Although there is vegan mayonnaise, I like using homemade mayo because it has so much less added fat.

Try some of these other plant-based and vegan sandwiches:

• Tempeh Salad Sandwich
• Tofu salad sandwich
• Tempeh BLT
• Tempeh Reuben Sandwich

Here’s my recipe for plant-based, healthy homemade mayonnaise made with tofu and 1/4 cup raw, soaked cashews.

But, I digress. What are your traditional favorite additions to a mock tuna or chicken salad? I like mayo, mustard, celery, red onion, and sweet pickles, but dill pickles would be good, too. I’ve read that kelp granules can make it taste like tuna if that’s to your liking.

Or, some people like lemon or nutritional yeast and green onions. It’s all good and I would encourage you to experiment to find your sweet spot for a chickpea salad sandwich.

Some recipes add tahini and/or sunflower seeds. I think these could be good. Or how about a grated carrot or minced bell pepper?

To serve your chickpea salad use whole-grain bread. I like my sandwiches open-faced topped with avocado, tomato, and a few broccoli sprouts. These sprouts, by the way, are super nutrient-rich, much more so than broccoli even.

Or, you could serve it as a lettuce wrap. Whatever your preference, it’s sure to be a satisfying dish, one that’s full of fiber and protein.

I’d love to hear your feedback in the comments below for this Chickpea Salad recipe! If you have a photo, post it on Instagram, tag me using the hashtag in your caption, and I won’t miss it!

This recipe is Certified Plantricious because it meets the following guidelines.

The Trusted Seal for
Plant-Based Nutrition

• Must be whole food plant-based, contains no animal products
• May be minimally processed
• No added oil
• No added sugars
• No artificial additives or preservatives
• Sodium (mg) to Calories ratio, 1 ≤ 1
• Total Fiber to Calories, 2g ≥ 100 calories

Print Recipe

4.17 from 6 votes

Chickpea Salad Sandwich

This vegan version of tuna or chicken salad hits the spot with lots of fiber and protein. Pull it together in a flash with canned chickpeas and your favorite additions. Top with avocado, tomato and a few sprouts.

Prep Time15 mins

Total Time15 mins

Servings: 4 people

1/21x2x3x

Equipment

• Colander
• Cutting board
• Knife
• Measuring Cups and Spoons
• Glass Mixing Bowls with Lids

Ingredients

• 1 15 oz can chickpeas drained and rinsed
• 2 stalks celery finely chopped
• 1/4 cup red onion minced
• 1/4 cup sweet pickle chopped
• 2-3 Tbl homemade mayonnaise
• 1 Tbl yellow mustard
• 1/4 tsp sea salt or to taste
• ground black pepper

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Instructions

• In a large bowl, mash the chickpeas with a fork or potato masher leaving some larger pieces.
• Stir in the celery, onions, pickles, mayonnaise, and mustard until combined.
• Serve with whole-grain bread, wrap in a leafy green or top a salad.

Notes

Salt not included

Nutrition

Nutrition Facts

Chickpea Salad Sandwich

Amount per Serving

Calories

152

% Daily Value*

Fat

 

6.3

g

10

%

Saturated Fat

 

0.9

g

6

%

Sodium

 

216

mg

9

%

Carbohydrates

 

19.2

g

6

%

Fiber

 

3.2

g

13

%

Sugar

 

5.4

g

6

%

Protein

 

3.9

g

8

%

Vitamin A

 

50

IU

1

%

Vitamin C

 

1.7

mg

2

%

Calcium

 

50

mg

5

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

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