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Chickpea Salad Sandwich Recipe

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

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!

This is one of our favorite vegan lunch recipes, along with vegan chicken salad and tofu wraps.

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

Chickpea Sandwich Topping Ideas

  • fresh sliced tomatoes
  • crisp lettuce
  • red onion
  • avocado slices

Chickpea Salad storage

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

Vegan Chickpea Salad FAQs

Can you eat chickpeas straight from the can to a salad?

Yes! Canned chickpeas are a convenient option as you can eat them straight from the can without needing to cook them.

Should you rinse canned chickpeas?

It is not necessary to rinse canned chickpeas, simply drain them well and they are ready to be used.

Are chickpeas carbs or protein?

Chickpeas count as both a carbohydrate and a protein.

Are garbanzo beans the same as chickpeas?

Yes, garbanzo beans are the same thing as chickpeas, just a different name.

Are canned chick peas vegan?

Yes, canned chickpeas are vegan.

chickpea salad sandwich on bread with tomato and lettuce

More Chickpea Recipes

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!

chickpea salad sandwich on bread with tomato and lettuce

Chickpea Salad Sandwich

Joy Shull
Vegan chickpea salad sandwich recipe made with less than 10 ingredients. The perfect vegan lunch recipe!
4.58 from 98 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 200 kcal


  • 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


  • 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



Calories: 200kcalCarbohydrates: 23gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 713mgPotassium: 265mgFiber: 7gSugar: 3gVitamin A: 197IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

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Recipe Rating


Thursday 29th of February 2024

How long does this last stored in the fridge?

Joy Shull

Tuesday 12th of March 2024

It should keep fine in an airtight container in the refrigerator for 3-4 days.


Thursday 23rd of June 2022

I love this recipe! It's quick & easy. I'll definitely make it again.


Thursday 2nd of June 2022

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


Monday 11th of April 2022

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!!!


Monday 20th of December 2021

This sounds delish, and I'm FAR from being vegan.