A delicious Chickpea Salad Sandwich. It’s loaded with protein; full of fiber; and, super hearty! No cooking and takes less than 10-minutes to prepare. Lunch…is served!
HOLY CRAP! Is there anything chickpeas can’t do? We all know it makes great hummus. And, my Easy Vegan Chickpea Curry is pretty spectacular. But, DAMN! A sandwich?
Yes, a sandwich. And, not just any sandwich. But, this amazing Chickpea Salad Sandwich.
Chickpeas are so freaking versatile and delicious. They’re also a great source of protein and fiber! So, you don’t need some dead animal on your bread covered in mayo. There’s only one chick that belongs on your sandwich or in your body and it ends with “pea.”
I love sandwiches. And, not those tiny ass fancy-schmancy sandwiches. But, BIG MESSY sandwiches. The messier the better. Like this Vegan BBQ Lentil Sloppy Joe. There’s just something about shoving things between two pieces of bread then shoving it down my gullet.
Back in college, I lived for Tuesday nights because Subway did “Two Dollar Tuesday.” You could get any footlong sub for two dollars. I would walk in with five dollars and walk out with two footlong meatball subs loaded with cheese.
I still remember the looks on the faces of my roommates as I scarfed down both subs in a matter of minutes.
Much has changed since those days and I no longer consume dead animal flesh. And, I no longer weigh 300 pounds. But, one thing that hasn’t changed is my love for a great sandwich and the amount of stuff I want on it. That’s why this Chickpea Salad Sandwich is a dream come true!
So, enough talk. Let’s make it!
Chickpea Salad Sandwich Ingredients
I know this is not some new “revelation” of a recipe. There are lots of variations and I’m sure they’re great. But, I like my sandwich plain and simple. All you need are seven simple ingredients.
Chickpeas: Super healthy. Loaded with protein and fiber. They’re also hearty and very filling.
Dijon Mustard, Tahini, & Maple Syrup: These three come together to make an awesome sauce that replaces the mayo usually found in these types of sandwiches. Dijon for a little “twang.” Tahini provides a “nutty” flavor and healthy fats. And, the sweetness of the maple syrup brings everything together.
Celery, Green Onion, & Relish: Celery and onion add a savory crunchiness to this recipe. And, the sweet pickle relish adds a tanginess that just goes well with all these other flavors. You can use diced dill pickles. They work great! I just love sweet relish.
How To Make A Chickpea Salad Sandwich
Making this Chickpea Salad Sandwich doesn’t get any easier or faster.
Simply start by draining and rinsing a can of low-sodium or no salt added chickpeas. Then add them to a mixing bowl and mash them with a fork or potato masher. I like to leave some of the beans whole. It gives the sandwich a nice hearty texture.
All that’s left is to add the remaining ingredients and mix well. Taste as you go and season with a little salt and pepper. Now, just scoop the chickpea salad onto some bread and enjoy!
Could lunch get any better, easier, quicker or healthier? I think NOT!
So, there you have it: a simple Chickpea Salad Sandwich! I think this could possibly be your new favorite sandwich. Why? Because it’s…
- Hearty
- Savory
- Creamy
- A little crunchy
- Healthy
- Made in 10 minutes
- Super easy to make
- A freaking flavor bomb
- & DELICIOUS!
This is one of those recipes you should make and have on hand for an easy healthy lunch throughout the week. It’s great on top of lettuce if you’re trying to lay low on the carbs. But, it also makes a kickass wrap even your kids will love.
Add my Easy Barbecue Baked Beans and Three Bean Summer Salad to this dish for one amazing picnic feast!
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
Chickpea Salad Sandwich
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 4 Sandwiches 1x
Print Recipe
Pin RecipeIngredients
Chickpea Salad
- 1 15-ounce 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 regular whole wheat bread
- Romaine or green leaf lettuce
- Sliced tomatoes
Instructions
- Rinse and drain chickpeas; place in a mixing bowl and mash with a fork or potato masher, leaving a few of the beans whole.
- Add the tahini, Dijon mustard, maple syrup, green onion, celery, and sweet relish to the chickpeas and mix until everything is well combined.
- Spoon about 1/2 cup of the chickpea salad onto one piece of bread
- Add lettuce, tomato, and more Dijon (if you prefer) to the second slice.
- Put them together and make a sandwich.
- Enjoy!
Notes
The salad will keep for 4-5 days in the fridge.
Feel free to add whatever toppings you wish. The ones in the recipe are my favorites, but get creative and build your own. Pssst…avocado works really well with this recipe
Keywords: sandwich, lunch, vegan, healthy, quick, easy
I’m definitely going to make this for lunch! I’m thinking I might pulse a nori sheet into a powder and add it to make it more sea-food tuna like
Great, Michael! Way to get creative. Hope you enjoy it. Thanks for reaching out.
★★★★★
That sounds great, Michael. Love the creativity!
★★★★★
Quick, easy and YUMMY! I used regular onion and dill relish.
Made a sandwich using toasted rye bread topped with Zesty sprouts and tomato.
Thanks Shane!!??
Sounds great!!! Pumped you liked it.
★★★★★
Wow so good! Thanks for your wonderful recipes!
Thank you, Lisa! I’m so glad you enjoy the recipes and thanks for the kind words.
Have to try it – This looks amazing! Like the suggestion to sprinkle some powdered nori on it.
Hope you enjoy it!!!
What can be used instead of relish/ dill pickles. Where I live they don’t sell either of those. Any suggestions? Thanx in advance!
I would try any type of “pickled vegetable”. Beets, onions, etc. Hope this helps.
I was really hesitant to try this recipe because I tried two chickpea salad recipes before and hated them. I was beginning to think chickpeas weren’t for me but I followed your recipe and it was wonderful. Flavors blended perfectly! Thank you.
Kira, thank you so much! Blessings.
My granddaughter loves my version of chickpea salad. The only difference is, I add chopped apple to mine.
Sounds good!
Great recipe. Added Tamarind paste instead of Maple syrup. This was a big hit. Thanks for the recipes as always. You inspire me.
Thanks, PJ. I really appreciate the kind words. I’ll for sure have to the tamarind at some point. Peace.
Oh my gosh! Oh my gosh! Oh my gosh! This is so good! That’s all I kept saying as I took each heavenly bite!!! Thank you so much Shane for this amazing chickpea salad recipe!!!
Becky, thank you so much for sharing your excitement with me:) I’m so glad you enjoyed it. It’s one of our faves around here as well. Blessings.
I got so excited to let you know how good it was that I forgot to tell you how I made it. I used dill relish because that’s the kind of gal I am. Lol. I didn’t have dijon mustard so I used yellow mustard and I’m looking forward to making it with dijon mustard the next time I make it. And there will be many next times!!!
Sounds great!!!
YUM!
★★★★★
Wowzer! So good! Did half and half dill and sweet relish and slightly less tahini and put a Tbs or so of water. Amaaaaze
Kindra, that’s awesome! I always love it when people tweak things. Gives me more ideas:) Thanks so much! If you wouldn’t mind, please rate the recipe. It helps others find it as well as Google:) Blessings!
Thank you for reminding me I forgot to rate it! Update… We eat it almost daily for lunch ever since this first comment lol! In fact, I made in the instant pot a ridonkulous amount of chickpeas and keep them frozen flat, liquid drained first, in the freezer so I can just grab one, bang the flat frozen bag on the corner of the counter once to break up all the beans, and start putting the ingredients together. I can ready make it by memory which add more brain
and time to my day for other things I prefer to do other than cook which is everything else lol. This has been a simple and quick life saver and I can’t wait to try your other recipes now. Thanks a million. I hate cooking. But I have flavor desires lol! Thanks again for showing me I can have life and flavor too! No compromises here. Even my husband said “everyday”… We also like to add kraut to it instead of lettuce sometimes. Only the Aldi kraut is our favorite which is so funny because it was the cheapest we tried. Ok enough yammering.
★★★★★
Kindra, thank you so much for the rating and kind words. I’m so glad you enjoy it…it’s one of our faves too! Be blessed.
I was sceptical as I am new to chickpeas but I have to say I am pretty impressed. I followed the recipe with the exception of the green onion – only because I didn’t have any, then used a romaine lettuce leaf instead of the bread. So delicious!
I am a big fan.
★★★★★
Brian, that’s awesome! So glad you liked it. Thanks for reaching out and for the rating!!!
★★★★★
I have A bunch of dried chickpeas in my pantry. Do you think if I soak them overnight that they’ll be soft enough to make this?
Yo, man!!! You’d still have to cook them. Soak them overnight (at least 8 hours) then transfer the soaked chickpeas to a large saucepan or a small pot. Cover the chickpeas with water by 2 inches, bring the water to boil, then reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. Hope this helps my man!
It sure does! Thanks for your very helpful response, my friend. Going to try this tomorrow.
Awesome!!! Holla if you need help.
I did not cook my beans after soaking and it came out awesome! Very crunchy nutty texture which was great in a pita pocket. This recipe has amazing flavor and is fulfilling some of the texture/flavor things I have missed since going plant based this year.
Wow, Lee Ann never heard of that before but sounds interesting. Thank you for sharing!
This is so excellent! LOVE, LOVE, LOVE it! I’ve made this twice and it will be one of my regular go-to’s! Thank you for an easy and wonderful recipe!!
★★★★★
June, thank you for the kind words. I’m so excited you like the recipe. It’s one of the faves around our house too. Have a great summer and thanks for leaving a star rating. It helps more than you know. Peace and feast.
★★★★★
Had this for a sandwich today… It was absolutely awesome! Fresh sliced tomato is a must. Used spinach in place of romaine. Will double the recipe next time!
★★★★★
Tom, that is so awesome man! I’m so glad you liked. And, it is pretty great with spinach:) Holla!
Very tasty. It reminds me of the “ham” salad i used to get at the deli!
★★★★★
Thanks so much, Joan! So glad you enjoyed it. Thanks for commenting and rating it. Blessings.
★★★★★
Wooooow! Absolutely delicious! I made a chickpea salad sandwich with vegan mayo the other day and while it tasted good, the calories were astronomical! Your sandwich tastes every bit as good ( maybe better) and is so much more nutritious and calorie friendly. Thank you, Shane.
Thank you so much, Sally! That makes so happy. I really appreciate the kind words and so glad you enjoyed it. If you wouldn’t mind, I’d really appreciate you giving it a star rating. It helps me with Google and for others to find this recipe:)
Peace and blessings,
shane
★★★★★
So happy to give this recipe a 5 star! It’s truly delicious.
★★★★★
Thank you!
Followed the recipe as written. Husband and I enjoyed it a lot. I liked how quick it came together. We added the extra Dijon and will try avacado next. Thanks!
★★★★★
Sylvie, thank you so much for your kind words. And, you can never go wrong with more dijon and avocado on anything:) Blessings.
I love this recipe. I omit the maple syrup because the sweet pickle relish is sweet enough for me. I like it on toasted bread with tomato and spinach. It is also great over greens and other fresh veggies from the garden as a salad instead of a sandwich..
★★★★★
Thank you so much, Roseann! I love it when I hear people modify things to fit them…that’s what it’s all about. Yes, and we love it just over a bed of greens too. Delish!!! Thanks for reaching out and sharing.
Will definitely try! Anything to substitute for the Tahini? I’m not a fan.
Thanks, Gina and hope you enjoy it. If you’re not a fan of the tahini just leave it out. It’s primarily for a little “earthiness” and texture. But, we do make without it and it’s just fine. Let me know how it turns out. Blessings.
Thank you for the reply. I made it and loved it! I did add a tablespoon or so of mayo since I didn’t do the Tahini. It’s delish!
★★★★★
Thank you, Gina! Do you what you gotta do to make it work:) Blessings.
Instead of adding pickle or relish, I’ve also added chopped walnuts and a few dried cranberries. Delicious. Have also added a little chopped green apple when I have it. Great recipe and easy to make tweaks to.
AWESOME!!! Sounds delicious and thanks for reaching out.
This is the best chickpea salad recipe I have had. Made it up for lunch tomorrow and it’s hard to stay out of.
★★★★★
Lana, thank you so much! That’s so very kind and I’m so pumped you like it. It’s one of our faves around this house. Blessings.
So freaking good! My only modification was dill relish for sweet, because that is what we had! This recipe will be in the regular rotation!
★★★★★
Debbie, thank you so much! And, I always tell people, “Make it work for you.” Way to go. Blessings. (and, that actually sounds pretty great)