Vegan Chickpea Salad Sandwich

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5 from 75 reviews

This chickpea salad sandwich recipe is bright, flavorful, and loaded with plant-based protein. It’s sure to become your new go-to recipe for a quick, healthy lunch or dinner.


Units Scale

Chickpea Salad

  • 1 15ounce can low-sodium or no salt added chickpeas
  • 2 Tbsp tahini
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 stalk of celery cut in half length-wise and finely chopped
  • 1/4 cup diced green onion
  • 1/4 cup sweet relish
  • 2 tsp. dried dill
  • Pinch of salt & pepper

For The Sandwich

  • 2 slices of your favorite whole grain bread
  • romaine or green leaf lettuce
  • sliced red onion
  • sliced tomatoes


  1. Rinse and drain chickpeas. Add them to a large mixing bowl and smash up the chickpeas with a fork or potato masher, leaving some of the chickpeas whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.
  2. Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas, then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined. 
  3. Set out two bread slices. Spread ½ cup of the chickpea salad onto one slice of bread. Add lettuce, a couple of tomato slices, and red onion to the other piece.
  4. Put them together, make a sandwich, and enjoy.



Enjoy as a sandwich between two slices of your favorite bread.

Omit the bread if you’re watching the carb. This vegan chickpea salad makes awesome lettuce wraps.

Add toppings like red onion, pickles, creamy avocado, and sunflower seeds.

Sprinkle with a little lemon juice to add even more brightness to this dish.

Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.