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:
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
Chickpea Salad Sandwich
Equipment
- Measuring Cups and Spoons
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 tbsp homemade mayonnaise
- 1 tbsp yellow mustard
- 1/4 tsp salt or to taste
- ground black pepper
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
Nutrition
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
You have onion listed twice.
Hey Deb, thanks for letting me know.
This was so delicious. I am trying to eat WFPB, and I am still so new at it. I did add extra relish, added pumpkin seeds and added craisins. Put it in some homemade wheat bread. 100% hit the spot! I will be making this again.
Hey Nancy, thanks for taking the time with your feedback! 🙂 Your additions sound delicious and I’m going to try them myself soon. I like to add a bit of curry powder sometimes, too.
I just made this with your homemade vegan Mayo recipe and its sooo good! I probably added more than 3 tablespoons of the Mayo so it’s extra creamy! Thank you for such a good recipe.
You’re welcome! I like it creamy, too and I’m so glad you enjoyed the recipe!
Hi Diane,
This chickpea salad and mayo recipes really caught my attention; however, here is a question for you:
Please clarify the following statements made under “Guidelines for certified plantricious recipe” in this website:
Sodium (mg) to Calories ratio, 1 ≤ 1
Total Fiber to Calories, 2g ≥ 100 calories
I am afraid there is a tendency among the WFPB folks to aim for a very low Na intake, yet the electrolytes ratio of Na:K ( as is the case with Zn:CU; Ca: Mg; omega 3: Omega6) is important for both Na and K physiology.
By the way we enjoy very much your title: “The everything Plant-Base Meal Prep”, we frequently use the Lemon Cake recipe (p.248); the Almond Chickpea Bar (p.255) among many others. You did an excellent job! Unfortunately, I did not give an excellent extensive Amazon review as I would have liked to have done since our club has boycotted Amazon , we bought our new copy elsewhere.
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Very good! I used about a half tbs of mustard, as I don’t like yellow mustard very much – I could definitely taste the mustard, so I might use even less next time. Mine didn’t need salt, but I did add black pepper, parsley and nutritional yeast. This will be our go-to for lunches!
Glad you enjoyed the recipe and thanks for the feedback! 💕