Best-Ever Chickpea Salad Sandwich With Crunchy Veggies
This Chickpea Salad Sandwich recipe starts with smashed chickpeas and creamy vegan mayo on a bed of lettuce and toasted whole wheat bread with tons of crunchy veggies. Packed with bold flavor, your new favorite healthy lunch has never been easier.
Presenting a simple chickpea salad sandwich with oodles of plant-based protein and fresh veggies that will transport any slice of bread to a new level. Top it with tomato slices, English cucumber, leafy greens and some pickles and you’ll be set for life! The best part: it’s full of delicious flavor and ready in minutes using only 10 ingredients.
Chickpea Salad Sandwich Ingredients (With Substitutions)
- Chickpeas – also known as garbanzo beans. I use organic canned chickpeas for this recipe. Be sure to rinse and drain well prior to making the sandwich. If you love chickpeas, try my Indian Butter Chickpeas or my One Pot Chickpea Coconut Curry.
- Vegan Mayonnaise – any dairy and egg free mayo works fine. If you want to make it with no mayo, use whatever creamy dressing you have on hand or some red wine vinegar and vegan Greek yogurt.
- Black Olives – i prefer black olives for their briny flavor, however, you can use green olives or whatever olives you have in your pantry.
- Red Bell Pepper – I chose a red pepper for their stunning red color that complements the smashed chickpea salad but green, yellow or orange bell pepper will work, as well.
- Shallot – you can substitute with red onion or green onions.
- Celery – best if finely diced.
- Carrot – I grate with the biggest holes on a cheese grater, which works out perfectly.
- Bread (not pictured) – choose whole grain bread for the healthiest option. You can also use large pieces of lettuce and make lettuce wraps or any kind of sandwich bread you have on hand. You can also stuff the chickpea mixture in a pita pocket.
- Black Pepper & Cumin Seed (not pictured) – I use a lot of black pepper in this recipe and cumin seed, which gives it an extra bit of herby crunch. Optional seasonings you could also include are garlic powder, onion powder, and/or red pepper flakes, fresh dill and Dijon mustard (spicy mustard is also nice).
- Complete ingredient measurements can be found in the recipe card below!
- For more suggestions about what to add to the chickpea salad, see my Tips and Tricks section below!
How To Make This Vegan Chickpea Salad Sandwich Recipe
Step 1: first, rinse and drain a can of chickpeas and add to a medium bowl (a large bowl will also work). With a potato masher or food processor, smash them up, leaving some whole, like I did, or make it creamier by smashing or pulsing a little longer.
Step 2: top smashed chickpeas with vegan mayo, finely diced black olives, red bell pepper, shallots, celery, carrots and seasonings.
Step 3: stir until all ingredients are well-incorporated. Scoop onto toasted sandwich bread and add toppings of your choice. Enjoy with my Air Fryer Sweet Potato Fries or some crunchy rippled potato chips.
Tips and Tricks
- Season it well: Chickpeas are like a blank canvas—be generous with salt, pepper, lemon juice, and your favorite spices (smoked paprika, cumin, or garlic powder are great choices).
- Balance the creamy and tangy: Use a mix of vegan mayo and Dijon mustard or tahini and lemon juice for a rich, tangy dressing that ties everything together.
- Layer textures: Combine mashed chickpeas with crunchy elements like celery, red onion, or sunflower seeds to keep each bite interesting.
- Toast your bread: Toasting your bread adds structure and a golden crunch that pairs perfectly with the creamy salad—bonus points if you use sourdough or multigrain.
Variations
- Mediterranean Twist: Add chopped Kalamata olives, sun-dried tomatoes, cucumbers, and fresh parsley. Swap lemon juice for red wine vinegar and add a sprinkle of oregano.
- Spicy Kick: Mix in a spoonful of sriracha, diced jalapeños, or a pinch of cayenne. Use spicy mustard instead of Dijon for extra heat.
- Avocado Creaminess: Mash in half an avocado for an extra creamy texture and a dose of healthy fats—pairs great with lime juice and cilantro.
- Sweet & Savory: Toss in chopped apples or grapes and some toasted walnuts or pecans for a sweet, nutty balance.
- Curried Version: Stir in curry powder, raisins, and grated carrot. Add a bit of vegan yogurt or coconut yogurt for a creamy, tangy base.
How To Serve Chickpea Salad Sandwich Recipe
- As a sandwich or wrap – you can make a sandwich using your favorite bread, a brioche bun, like I did with my Nashville Hot Tofu Sandwich, pita bread or my Vegan Naan to make it a flatbread sandwich. You can even go with less bread and serve it open-faced.
- Make it a complete lunch – pair my Chickpea Salad Sandwich recipe with my Vegan Potato Salad and Air Fryer Sweet Potato Fries.
- On a bed of lettuce – top any green salad with this delicious chickpea salad for a no-bread serving option.
- As a snack – make ahead and pack in a small airtight container with some herby crackers or celery sticks for a snack on the go.
Storage and Meal Prep
My chickpea salad sandwich recipe is perfect for meal prep and will last in an airtight container in your fridge for up to 5 days. Simply give it a good stir before scooping onto sandwiches.
For best results, store chickpea salad separate from bread or any toppings.
More Healthy Lunch Ideas
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Chickpea Salad Sandwich Recipe
Ingredients
- 15 oz can of chickpeas rinsed and drained
- 2 tbsp vegan mayonnaise
- 1 tsp black pepper
- 1 tsp cumin seed
- 1 tbsp black olives chopped
- 1 tbsp bread and butter pickles chopped
- 1 tbsp celery chopped
- 1 tbsp carrot grated
- 1 shallot finely diced
- 1 tbsp red bell pepper chopped
- 4 slices whole wheat bread toasted
Instructions
- First, rinse and drain a can of chickpeas and add to a medium bowl (a large bowl will also work). With a potato masher or food processor, smash them up, leaving some whole, like I did, or make it creamier by smashing or pulsing a little longer.
- Top smashed chickpeas with vegan mayo, finely diced black olives, red bell pepper, shallots, celery, carrots and seasonings.
- Stir until all ingredients are well-incorporated. Scoop onto toasted sandwich bread and add toppings of your choice. Enjoy with my Air Fryer Sweet Potato Fries or some crunchy rippled potato chips.
Notes
- Season it well: Chickpeas are like a blank canvas—be generous with salt, pepper, lemon juice, and your favorite spices (smoked paprika, cumin, or garlic powder are great choices).
- Balance the creamy and tangy: Use a mix of vegan mayo and Dijon mustard or tahini and lemon juice for a rich, tangy dressing that ties everything together.
- Layer textures: Combine mashed chickpeas with crunchy elements like celery, red onion, or sunflower seeds to keep each bite interesting.
- Toast your bread: Toasting your bread adds structure and a golden crunch that pairs perfectly with the creamy salad—bonus points if you use sourdough or multigrain.
Chickpea salad sandwich is so yummy and a perfect filling dish, I made it for my family, and they enjoyed it.
Glad you and your family liked them. Thank you Swathi.
This chickpea salad sandwich is my new obsession! The crunch from the veggies with that creamy, lemony dressing is perfection. So satisfying and fresh!
Just made this chickpea salad sandwich—so flavorful and satisfying! The crunchy veggies add the perfect texture. My new go-to lunch!
So much flavor and texture….it was great as a sandwich as well as a salad. It didn’t last long!!!
I love it on a salad too. Thanks Liz.
Creamy and with plenty of veggies. I loved this sandwich, which was so easy to prepare. Delicious!
Thank you so much Andrea for your comment.
This chickpea sandwich was so bright and delicious. Will definitely be making it again.
Glad you enjoyed it Paula. Thanks much for trying.
Ahhh fabulous! I was just wondering what to do with all the chickpeas left over from my vegan meringue experiments ( I realise most people use a can of chickpeas the other way round, but hey…) and your sandwich salad is my saviour!
It’s super delicious and one of the few ways I actually enjoy chickpeas!
Chickpeas are so versatile there are tons of ways to use them. I’m glad you liked the recipe. Thank you Sonja.