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…
A little crunchy
Made in 10 minutes
Super easy to make
A freaking flavor bomb
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.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.
- 1 15-ounce can low-sodium or no salt added chickpeas
- 2 tbsp tahini
- 1 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- 1/4 cup diced green onion
- 1/4 cup diced celery
- 1/4 cup sweet relish or dill pickles
- Pinch of salt & pepper
For the Sandwich
- 2 slices regular whole wheat bread
- Romain or green leaf lettuce
- Slices of red onion
- Sliced tomatoes
- 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.
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 😉
Serving Size:1 Sandwich
Amount Per Serving: Calories: 309 Total Fat: 8g Cholesterol: 0mg Sodium: 274mg Carbohydrates: 50g Fiber: 9g Sugar: 13g Protein: 9g