A delicious vegan 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, 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 fancy-schmancy sandwiches. But, BIG MESSY sandwiches. The messier the better. 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.
Print
Chickpea Salad Sandwich
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 4 Sandwiches 1x
- Diet: Vegan
Description
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!
Ingredients
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
- ¼ cup diced green onion
- ¼ 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 ½ 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
Save this recipe & PIN IT here!
I did not have high expectations for this since I’ve been so disappointed in other chickpea salad recipes. But this is AMAZING. Thank you, Shane, for coming up with this! It will make the change to WFPBNO so much easier for me. This will definitely be on the weekly rotation in our house.
Thank you so much, Jennifer. You don’t how excited that makes me. Blessings.
Loved this! Added chopped apple instead of sweet relish to reduce added sugar.
Wondering, can you do a tofu “egg salad” with a similar Mayo replacement strategy? I love it but most recipes I’ve found have a significant amount of vegan Mayo which defeats my wfpb no oil goal. Thought you may have tried it yourself and hoping that you can share your wisdom!!
Hi, Rachelle! I’m so glad you enjoyed the recipe. Yes, it’s on my radar and will be coming closer to spring:)
Really great recipe. I made it for lunch today and even my husband liked it. I used dill pickles and no tahini and I only had a few green onions so I added some leeks and it was really really good.
Also I have made your lentil meatloaf many many times and make sure I always have some in the freezer. Every recipe you have offered has really been great and usually not very complicated. That’s what I like even though I do like to cook.
Thank you for sharing so much with us. You are much appreciated.
Thank you so much, Judith!
OMG this is sooooo delicious! I happily had everything already on hand and ollowed the recipe directions as is. I am a newbie vegan and this hits all my buttons. Will definitely be a staple for me! Thank You!
I’ve been making this for a few months now and just have to tell you how much I like this chickpea salad. I could eat the entire bowlful in one sitting; it is that good. Thanks for a great and easy recipe.
Thank you, Barabara!
I have tried so many vegan and/or wfpb chickpea salad sandwich recipes, and this is the absolute best! It’s my go-to for a quick lunch. So much flavor and so satisfying. I like to make mine with the tahini dressing, chopped red onions and tomatoes, dried dill, salt, and pepper. I put it on a sandwich with oil-free hummus, cucumbers, and spinach/baby greens. Sometimes I add pickles if I’m feeling that. Thank you so much for your delicious, EASY recipes!
Great recipe Shane, definitely a winner with me, thank you! Very yummy, tasty and healthy! I made this today, so simple and quick, I didn’t add dill or relish because I don’t like those items, but it turned out simply beautiful!!!!
I can’t tell you how delicious this is! Thanks again Shane, another staple in my home!
Thank you!
I found I wanted more of the lemon tartness one gets from recipes with mayo, but I like tahini in everything for health. So I added a 2 tsp of lemon juice and it was great.
This is by far my favorite sandwich. I make it for everyone and so far it’s been a huge success.
Hi Shane!
I’ve commented a while back but didn’t give it the 5 star rating it deserved. Actually it deserves more! I’ve made 3 batches in just a few days. We can’t get enough it. I do use yellow mustard and dill relish but You gave me the inspiration and courage to make it to begin with. Thank you for everything you do. Now just waiting for your YouTube channel to begin!!! By the way I’m your first subscriber! 🙂
This was so good and very filling. I made it and used whole wheat pita bread.
THIS! Is incredible! Finally a score for me!
Ah-mazing! This is so good—it’s quick, easy, and satisfying! I love to make this for impromptu picnics or day trips. Because I’m picky, I leave out the celery. I almost never have green onions on hand so I either omit entirely or sub with some red onion. Thank you, Shane! 🙂
Amazing. I seriously could have eaten the entire bowl! I served over greens with cherry tomatoes & avocado.
I’ve been vegan for almost a year and most recently transitioning to a WFPBD. Cooking without oil has been the biggest challenge, so your recipes have been so helpful-thank you!
Awesome! And, thank you:)
This sandwich is my new favorite thing. Sooo good!
Just made this – it is delicious! And ridiculously easy to make. I didn’t have celery or green onions as “pandemic shopping” can be an adventure at the moment! Also left out the maple syrup. For a bit of punch I added some red pepper flakes, then decided to add some ground lemon pepper seasoning. Just served it on a lettuce wrap with sliced tomato. Absolutely fabulous! This will be a staple going forward, especially as a summer-sandwich option. Thanks for the fantastic recipe!
Erika, that is awesome and so glad you enjoyed it. I love seeing people get creative and come up with their own creations. Way to adapt and overcome:) Thanks for reaching out.
This is the absolute best chickpea salad recipe ever!! Love this so much, thank you Shane!
Thank you so much, Julie! If you wouldn’t mind, please rate it. It helps me with google:) Blessings.
5 stars for sure! Made this last night for tea with some steamed veggies as opposed to a sandwich and it was delicious! I used red onion and peanut butter as that’s what I had and I did squeeze some lime juice on too which I loved although it may not be for everyone. Can’t wait to try some more of your recipes. Thanks so much for the inspiration Shane 😊
That sounds awesome, Breanna! I kinda want to try the peanut butter now.
Hi Shane,
Not only am I glad that I discovered your fantastic website, I am so happy I tried the Chickpea Salad Sandwich today. Oh my goodness! It was delicious. I added a smidge of Old Bay Seasoning. I am from Maryland so it was almost a necessity. Looking forward to trying more of your recipes.
Thank you!
Joyce
Hi, Joyce! I’m so glad you’re here and happy you enjoyed the Chickpea Salad! Love the Old Bay addition:)
Hi Shane
This is my very first recipe I’ve made and it turned out good! Thank you so much! I’m prepping my meals for this week and now I’ve got lunch done!
That’s great, Mel!
I’m So new to all this I didn’t even realize I could or should rate the recipe
Sorry
Definitely a 5 star I’d rate higher if I could
Thank you for all these amazing recipes Shane!!!
Haha, no worries. Thank you so much! Know that you enjoy it is rating enough for me:) But, I do appreciate you doing it. Blessings.
Whole family loved this recipe!! Thanks so much for sharing all of your recipes. We are new to plant based eating and found your blog through your potato soup recipe. LOVED IT btw and came back looking for more! Just wanted to know what sweet relish you use? Do you make your own without refined sugar or is there a healthy brand that doesn’t use refined sugar? Thanks again for sharing and can’t wait to try more or your recipes.
Made this for lunch today and it was amazing! Didn’t have any green onions so I added some chopped parsley instead.
That’s great, Amie! Use what you got. LOVE IT!
Omg!!!! I just made the Chickpea salad!!! Amazing!!! I have been missing sandwiches and now I can have one of my favorites. Thank you so much!!!
Wow, thank you, Norma! That makes me so happy:)
Amazing is all I have to say. I used sweet hot mustard.
Ooh, that sounds awesome! And, thanks so much!!!
Tasty! The only tweak I would make on this recipe for next time is to use less sweet relish. Other than that it was great. I toasted my GF bread and topped it with green leaf lettuce, tomato, and the chickpea salad. I served a pickle spear on the side along with fresh fruit.
Made this for me and my husband. Great recipe. My husband said he would eat it every day. Shane thank you for the recipes I started a whole food diet after watching forks Over Knives It’s nice to have some new recipe. Thanks.
Nicole, that is so great! It’s one of our faves as well. Thanks for reaching out. Blessings.
Hi Shane, I am looking through your blog for the first time. I will try your recipe, as I have been searching for new ways to prepare vegan food.
I am intrigued by your comment that going vegan saved your life. I loved reading your success story. Being newly vegan, I am always looking for encouragement and stories about the success of others. I have been vegan for about 2 months. Before deciding to take this step I did a lot of reading on the subject and watched several documentaries regarding the vegan lifestyle. While I was eating meat, I had nightmares almost every night. Since I have stopped, it is rare for me to have disturbing dreams and I am sleeping well. My energy level has risen and I seem to have less stiffness and pain in my joints. Also noticing that my eyes are much less puffy underneath in the mornings. I have not used a scale, but judging from the way my clothes are fitting I would guess that I have lost at least 10-15 pounds. There is so much conflicting information out there regarding diet and nutrition. Common sense tells me it would be difficult to go wrong with a whole foods, plant based diet.
Hi, Laura! That is so awesome and I’m honored that you are here. I love that you aren’t stepping on a scale and you are letting how you feel be the judge. Great move. You’re exactly right, you can’t go wrong eating a whole-foods, plant-based diet. It’s life-changing as you are experiencing. Keep up the good work and never hesitate to reach out with any qeustions or comments. I’m here. Blessings.
Fantastic!
Loved it! Thanks so much for a great recipe! Only thing I did different was used my food processor to mash the chickpeas (literally took about 5 seconds) because I couldn’t do it with a fork.
Thank you, Jen! Great idea and way to make it work for you. So glad you enjoyed this and the sausage. Blessings.
I was really hoping this was good, but holy cow, this was amazing!!!!! We are making your chili and cornbread for dinner tonight. Thank you for this amazing recipe.
Wow, thank you so much, Amy! I hope you enjoy the chili and the cornbread:) Blessings.
Hi Shane, I came across this recipe and after reading all of the exciting reviews I decided to give it a try this morning. I’ll admit I’ve had my hesitations towards garbanzo beans … until this! SO GOOD! I was amazed at how well the flavors married together and its simplicity. The presentation is just as beautiful and versatile. This will be a staple in my home. This weekend I’m making your “Healthy Oil-Free Granola” and for breakfast your “Raw Oat Blueberry Banana Nut Power Bowl.” With my busy schedule I need recipes that are quick, simple, cost-effective and healthy. Your site is giving me LIFE! Keep them coming. Thank you for sharing.
Kimberly, that is so great. Thank you for reaching out and I’m so glad you enjoyed it. Please don’t hesitate to ever reach out with any comments or questions.
Blessings,
shane
Love this! We try to make it weekly and keep it in the fridge. We double it and add craisins and swap dill relish for sweet relish and omit the syrup. Delicious both ways! Thanks for a great recipe!
If I say one thing to people out there, it would be “you HAVE to try this!!!!!” Over the top delicious and it leaves you thinking, why in the world would anyone need tuna???? Everything you could ever want in a salad and/or salad sandwich is right here. So look no further, go to your kitchen and make this!!!! BRAVO SHANE!!!!
Thank you so much, Shannon! I’m so glad you like it and I really appreciate you taking the time to reach out. Blessings and Happy New Year!
Super easy, full of good flavors and textures. I like to put it on top of a salad or just greens!
Thanks, Suzi! We love it that way too:)
Other than hummus, I haven’t liked chickpeas in any recipe or by themselves until now! Hubby and I say YUM! My employer (who owns a cafe) tried it yesterday and she loved it, too, wanting me to make a personal batch for her! Hubby wants me to make again, saying he could easily have this on a regular basis for lunch! We may try adding a little curry and cumin in a batch as well.
One thing – the smashing of the chickpeas weren’t the easiest thing to do, we have a simple flat potato masher that Hubby had to use, b/c I was having trouble mashing, and it was basically just getting the outer skin/husk part off… do you think using a processor on “pulse” would be okay if it didn’t pulverize the chickpeas? I definitely want to make a double or triple batch next time and I need to make it a bit easier. Everything else was easy-peasy and yummy! Thanks!
Awww, Emily, that is so great! Thank you so much for reaching out, I really appreciate it. YES! You can absolutely use a food processor. I would do the chickpeas separately and just pulse them a few times until you get the consistency you like. Then mix everything together in a bowl. And, YES, curry or cumin is always a great addition:) Hope this helps. Blessings and Merry Christmas!
Thanks, we will give it a try! Merry Christmas to you and yours as well!
I make these several was one which is how I made tune like this one bu5 with dulse
I also made a mock egg salad with salad olives and black salt
Next it is mock ham salad just add mashed beets
Then there’s one with curry powder
And the last one is mock turkey or chicken and poultry seasoning.
Thanks for sharing all your recipes we have enjoyed them all but the green bean casserole is the winner thanks again 😀🙋🎄
Thank you so much, Susan! Happy Holidays!
Haven’t tried it yet but want you to be aware the link for the sloppy joes is down. https://monkeyandmekitchenadventures.com/vegan-bbq-lentil-sloppy-joes/
Thank you!
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)
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.
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.
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.
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.
So happy to give this recipe a 5 star! It’s truly delicious.
Thank you!
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
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.
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!
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.
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!
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!!!
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.
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!
YUM!
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!!!
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.
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.
My granddaughter loves my version of chickpea salad. The only difference is, I add chopped apple to mine.
Sounds good!
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.
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.
Have to try it – This looks amazing! Like the suggestion to sprinkle some powdered nori on it.
Hope you enjoy 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.
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.
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!