This simple chickpea salad sandwich is a creamy and filling vegetarian lunch idea that we whip up all the time! Like a chickpea tuna salad but totally vegan, made with a few flavorful but simple ingredients. My husband asks me to make this for him to take to work ALL the time!
What Makes This Chickpea Salad Sandwich So Good
- This salad is based on my popular Costco-style chicken salad recipe, but it’s completely vegan!
- Even dedicated meat-eaters will love the flavor and textures in this chickpea salad sandwich. Chunks of rich chickpeas, creamy mayonnaise, tangy Dijon mustard, and fresh veggies make it a perfect lunch or dinner recipe.
- Chow down right away, or use it for meal prep! You can refrigerate the chickpea salad in an airtight container for 3 to 4 days.
Chickpea Salad Sandwich Ingredients
Chickpeas – You may not have guessed this, but chickpeas are a pretty crucial component of this sandwich. These legumes are high in protein, full of nutrients, and are a great source of fiber. Chickpeas are also known as garbanzo beans, so you may see them labelled that way at the grocery store, but they’re the same thing.
- Keep your toppings simple! Our chickpea salad sandwich has so much flavor in it that you really don’t need to add much of anything else. Personally, I love the crunch you get from romaine lettuce. Tomatoes and pickles are great options, too!
- Don’t skip the simmer! If you’re using canned chickpeas, the simmering really makes a difference. You can absolutely cook chickpeas from dry if you prefer not to use canned ones, though. If the texture of your chickpeas is a little dry, you can add more mayonnaise to help offset it.
- Got an Instant Pot? Give this No-Soak Instant Pot Chickpeas recipe from our sister site, Easy Healthy Recipes, a try!
- If you’re not on a vegan diet, you can use just regular mayonnaise. It won’t make a difference in the flavor of your chickpea salad sandwich.
More Vegan and Vegetarian Recipes
- BBQ Jackfruit Sandwiches
- Vegan Red Velvet Cupcakes
- Chickpea Gyros
- Vegan Latkes (Potato Pancakes)
- Instant Pot Black Beans
- BBQ Jackfruit Bowls
- Bean and Cheese Taquitos (4 Ingredients)
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Chickpea Salad Sandwich
- medium saucepan
- Colander or sieve
- Large bowl
- Potato masher
- 2 15.5-ounce cans chickpeas about 3 3/4 cups
- 4-5 tablespoons vegan mayonnaise
- 2-3 teaspoons vegan Dijon mustard plus more to taste
- 2 tablespoons yellow onion minced
- 2 tablespoons celery minced
- 2 tablespoons parsley
- 1/2 teaspoon salt
- Simmer the chickpeas in liquid from their cans for 10 minutes. Drain chickpeas in a colander or strainer.
- Transfer drained chickpeas to a large bowl and mash.
- Add mayo, mustard, onion, celery, parsley and salt to bowl. Mash all ingredients until well combined.
- Serve on bread, in lettuce cups, or in a pita.
- Vegan: Be sure to use vegan mayonnaise and Dijon mustard without honey.
- Simmering: Important as it makes canned chickpeas much softer.
- Storage: Keep chickpea salad in airtight container in fridge for 3-4 days.