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Home Blog Dietary Concern Vegan

Chickpea Salad Sandwich

Cheryl Malik
Cheryl Malik Posted: 04/13/20 Updated: 03/31/22
4.91
/5
63 Comments
Jump to Recipe
GF Gluten Free V Vegan VG Vegetarian

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Chickpea salad sandwich
Chickpea salad sandwich
Chickpea salad sandwich
Chickpea salad sandwich
Chickpea salad sandwiches

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!

Chickpea salad sandwich on a wooden board

What Makes This 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.

Key Ingredient

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.

Chef’s Tips

  • 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.
Bowl of chickpea salad

More Vegan and Vegetarian Recipes

  • BBQ Jackfruit Sandwiches
  • Vegan Red Velvet Cupcakes
  • Chickpea Gyros
  • Vegan Latkes (Potato Pancakes)
  • Seitan Grilled Chicken with Vegan BBQ Sauce
  • Instant Pot Black Beans
  • Vegan Seitan “Chicken”
  • BBQ Jackfruit Bowls
  • Bean and Cheese Taquitos (4 Ingredients)
  • Vegan Enchiladas

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Chickpea salad sandwich on a wooden board
4.91 from 43 votes

Chickpea Salad Sandwich

Prep:5 minutes
Cook:10 minutes
Total:15 minutes
This vegan version of my Costco chicken salad is just as creamy and delicious, but totally meat-free.
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6 servings

Ingredients

  • 2 15.5-ounce cans chickpeas about 3 ¾ cups
  • 2 tablespoons celery minced
  • 2 tablespoons yellow onion minced
  • 2 tablespoons parsley
  • 4-5 tablespoons vegan mayonnaise
  • 2-3 teaspoons vegan Dijon mustard plus more to taste
  • ½ teaspoon salt

Equipment

  • medium saucepan
  • colander or fine mesh seive
  • Large bowl
  • potato masher or fork
  • silicone spatula or spoon

Instructions 

  • Pour both cans of chickpeas (and liquid) into medium saucepan. Simmer over medium heat for 10 minutes, then pour chickpeas into colander or sieve and drain well.
    Chickpeas strained in a colander over a saucepan
  • Transfer drained chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
    Mashed chickpeas in a large bowl
  • Add celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt to mashed chickpeas. Stir well to thoroughly incorporate all ingredients.
    Chickpea salad ingredients in a large bowl with a potato masher
  • Chill chickpea salad if desired, or serve immediately on bread or in lettuce cups with preferred toppings.
    Chickpea salad sandwich cut in half, with one half stacked on top of the other

Notes

  • Be sure to use vegan mayonnaise and Dijon mustard without honey.
  • Leftovers: Refrigerate any leftover chickpea salad in an airtight container up to 4 days.

Video

Nutrition Information

Serving: 1serving, Calories: 153kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 553mg, Potassium: 169mg, Fiber: 5g, Sugar: 1g, Vitamin A: 141IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg, Net Carbs: 10g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Tammy l Thompson says

    Posted on 6/4/21 at 10:30 am

    Good Morning! I have made this recipe numerous time by others. This is the best. My daughter and fiance are staunch Carnivores and make my grandchildren eat the same. Well since I’ve been making this recipe, my grandchildren love it for lunch. I make Mok “Tuna melts” for them. A healthy lunch never hurt anyone! Thank you for being you!5 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 6/22/21 at 5:11 pm

      That’s wonderful! So happy to hear your grandchildren are enjoying this recipe. Thank you for the great review!

      Reply
  2. Trina says

    Posted on 4/21/21 at 7:30 am

    It’s delicious. I used only 1/4 t of the mustard and green onions. So good!5 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/21/21 at 2:37 pm

      So glad you enjoyed it!

      Reply
  3. Brianne Warford says

    Posted on 4/11/21 at 5:19 pm

    This was so amazing!! And so customizable! I definitely will be making this again! 😋🌱5 stars

    Reply
  4. Alisha says

    Posted on 3/30/21 at 5:37 pm

    I made this and it was so good! I even ate it on a rice cake and as a veggie dip. So delicious!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/14/21 at 10:24 am

      That sounds delicious! Glad you enjoyed!

      Reply
  5. Christine Fekete says

    Posted on 3/29/21 at 4:30 pm

    Absolutely delicious!!! Just made my second batch!!!!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/14/21 at 4:20 pm

      The best kind of feedback! Thanks!

      Reply
  6. Susan says

    Posted on 3/25/21 at 7:16 pm

    Do you serve warm, or is it better chilled?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/22/21 at 2:58 pm

      Hi Susan, either one!

      Reply
  7. Tita says

    Posted on 3/25/21 at 4:50 pm

    Love it!!!! Had this on croissant & nutty bread. Both were great. I used apple, celery & pecans. I used onion powder instead of the real thing so my husband would eat it. Big hit!

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/22/21 at 2:54 pm

      So glad you loved it. Thanks for the great review.

      Reply
  8. Juliet T. Gilbert says

    Posted on 2/19/21 at 1:13 pm

    Recently, I spotted your Chickpea Sandwich spread and saved it on my Pinterest board because this sandwich spread looked so good in the photo! I made it today for our lunch! It was so EASY to prepare and it was ready in no time! This recipe is very very GOOD. I am so happy to have learned about this recipe so I can make it often to enjoy! My husband thanked me today and said that he really liked the sandwich! Your recipe is so good so I moved it to my other Pinterest board called, “Family Favorites” for quick browsing! I will make this when my adult vegan children and grandchildren visit; I know they will love the recipe also! It will be perfect served as an hors d’oeuvre on crackers!!!

    Reply
    • Cp says

      Posted on 5/4/21 at 11:21 am

      I’ve made this 3 times this week, amazing!!5 stars

      Reply
      • Cheryl MalikCheryl Malik says

        Posted on 5/5/21 at 12:43 pm

        That’s wonderful! Glad you enjoyed it.5 stars

  9. Amara says

    Posted on 2/11/21 at 12:29 pm

    I made these sandwiches for my family last night and everyone loved them. My kids finished the whole recipe by just eating it out of the bowl! I’m hoping to make a big batch and save some in the freezer. Any idea how that would effect the outcome or how long it would last? Thanks!5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/11/21 at 1:08 pm

      Amara, that should work! Just make sure you freeze it in an airtight container and freeze for up to 4 months. When ready to eat, just allow it to defrost in the fridge. 🙂5 stars

      Reply
  10. Macie says

    Posted on 1/22/21 at 2:24 pm

    Made this today for lunch was super yummy, and incredibly easy to make. Will be making again. Instead of putting it on bread it taste really good on pretzel chips:)5 stars

    Reply
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