Chickpea Salad Sandwich Recipe

4.58 from 99 votes

This chickpea salad sandwich recipe is a filling and easy vegetarian lunch idea that you can make in minutes! Similar to tuna salad or chicken salad, but made totally vegan with simple classic ingredients.

chickpea salad sandwich on bread with tomato and lettuce
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You will love this Chickpea Salad Sandwich Recipe

This delicious smashed chickpea “chicken” salad has become such a favorite of ours over the years and it is so easy to make.

Whether you are a vegan, vegetarian, or just looking to try a delicious meatless lunch, this recipe is a great one!

This recipe is a vegan take on the classic favorite lunch recipes like chicken salad and tuna salad. Mashed chickpeas give us the perfect texture for creating a delicious vegan chickpea salad sandwich!

Chickpea Salad Sandwich Ingredients

  • chickpeas: drained and smashed
  • celery: finely diced
  • fresh dill: finely minced
  • bread and butter pickles: diced into small pieces
  • lemon juice
  • vegan mayo
  • garlic powder
  • salt and pepper: to taste
ingredients needed to make chickpea salad sandwiches

This chickpea salad recipe is just 9 ingredients, vegan, and packed full of flavor!

How to make this Chickpea Salad Recipe

Step one: start by prepping the ingredients that need to be chopped up. Dice the celery into small pieces, mince the fresh dill, and dice the bread and butter pickles.

Step 2: Drain and mash the chickpeas up until they are the texture below, with few chunks remaining. 

To do this you can use either the bottom of a glass, such as a mason jar, or a potato masher. The goal is to get it nice and mashed up so that there are just a few chunks remaining for texture. 

Step 3: Add the bread and butter pickles, celery, dill, vegan mayo, garlic powder, and lemon juice to the smashed chickpeas. Stir until well combined, then salt and pepper the chickpea salad to taste.

These classic ingredients will make it taste just like chicken salad!

adding the celery, mayo, pickles, and dill to the chickpeas

The result is a creamy, hearty chickpea salad sandwich filling that is bursting with flavor. The crunch from the celery adds a great texture, and the lemon juice really makes the flavors pop!

spoon taking a scoop of chickpea salad from the bowl

How to serve Vegan Chickpea Salad

  • on a sandwich: with your bread of choice
  • as a dip: with crackers of choice
  • on a lettuce wrap

Dress these chickpea salad sandwiches any way you please! We love to load ours with extra fresh veggies on top on a good seeded bread.

This is a great vegan meal prep recipe. I can’t count how many times I have made a batch of this chickpea salad and used it for quick sandwiches all week long. It’s so simple and always tastes great!

building a chickpea chicken salad sandwich

Topping Ideas

  • fresh sliced tomatoes
  • crisp lettuce
  • red onion
  • avocado slices
chickpea salad sandwich on bread with tomato and lettuce

Storing leftovers

Store leftover vegan chickpea salad in an airtight container in the refrigerator for 3-4 days.

chickpea salad sandwich on bread with tomato and lettuce

If you need a new vegetarian lunch idea you need to make up a batch of this chickpea salad!

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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chickpea salad sandwich on bread with tomato and lettuce
4.58 from 99 votes

Chickpea Salad Sandwich

By: Joy Shull
Vegan chickpea salad sandwich recipe made with less than 10 ingredients. The perfect vegan lunch recipe!
Prep: 15 minutes
Total: 15 minutes
Servings: 6

Ingredients 

  • 2 cans chickpeas, drained and thoroughly smashed
  • 1 cup celery, finely diced
  • 2 teaspoons fresh dill, finely diced
  • ½ cup bread and butter pickles, diced
  • 1 tablespoon + 1 teaspoon fresh lemon juice
  • ½ teaspoon sea salt
  • fresh pepper, to taste
  • ¼ cup vegan mayo
  • ¼ teaspoon garlic powder

Instructions 

  • Drain the chickpeas and place in a large bowl. Mash well. You can use either a potato masher or the bottom of a mason jar to smash them.
  • Dice up the celery and bread and butter pickles and add them to the smashed chickpeas.
  • Use a knife to finely mince and cut up the fresh dill and add it to the chickpeas
  • Add the fresh lemon juice, vegan mayo, and garlic powder. Stir the chickpea salad and salt and pepper to taste
  • Serve on bread of choice with lettuce, avocado, tomato, or toppings of choice
  • Store leftover chickpea salad in an airtight container in the fridge

Video

Nutrition

Calories: 200kcal, Carbohydrates: 23g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 713mg, Potassium: 265mg, Fiber: 7g, Sugar: 3g, Vitamin A: 197IU, Vitamin C: 2mg, Calcium: 65mg, Iron: 2mg
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25 Comments

  1. This is amazing! I made it for my first time and I could literally eat it all in one sitting ! Thanks for sharing!

  2. I loved this recipe it’s so versatile. I added spicy bread and butter pickles and used the juice of the pickles instead of lemon. I also used celery salt in lieu of sea salt and added red onion. I ate it in a romaine boat topped with avocado. Omg…I could eat the whole bowl! Thank you!!!