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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 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.
More Vegan and Vegetarian Recipes
- BBQ Jackfruit Sandwiches
- Hummus Without Tahini
- Vegan Red Velvet Cupcakes
- Chickpea Gyros
- Vegan Latkes (Potato Pancakes)
- Cajun 15-Bean Vegetarian Gumbo
- 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
Chickpea Salad Sandwich
This vegan version of my Costco chicken salad is just as creamy and delicious, but totally meat-free.
servings
Equipment
- medium saucepan
- colander or fine mesh seive
- Large bowl
- potato masher or fork
- silicone spatula or spoon
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
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.
- Transfer drained chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
- Add celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt to mashed chickpeas. Stir well to thoroughly incorporate all ingredients.
- Chill chickpea salad if desired, or serve immediately on bread or in lettuce cups with preferred toppings.
Video
- 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.
Approximate Information for One Serving
Serving Size: 1servingCalories: 153calProtein: 5gFat: 8gSaturated Fat: 1gSodium: 553mgPotassium: 169mgTotal Carbs: 15gFiber: 5gSugar: 1gNet Carbs: 10gVitamin A: 141IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Nutrition Disclaimers
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.
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This was wonderful. Thank you for the recipe. I had cilantro so I used it instead of the parsley and it went well too!
Sounds delicious! Thanks for sharing, Michelle!
Easy to make and delicious.
Thanks so much for leaving a review, Andrea! This is one of our favorites. So happy you loved it, too!
I made this! With regular mayo/Dijon because that’s what I had and cucumber instead of celery.
Thanks so much! Will definitely be making it again.
Thank you for the review, Gigi! So happy you enjoyed it!
This is phenomenal! I’ve been missing chicken salad since going vegetarian so I was happy to find this. I used regular Mayo and mustard because that’s what I had on hand. I also added shredded carrots like another commenter had suggested. I halved the recipe *just in case* I wouldn’t like it (because I normally don’t really like hummus) but now I will be doubling the recipe!!! Thank you!
We’re so glad you enjoyed it! Great swaps and additions, too.
Delicious! I was a little surprised that I really loved this recipe because I’m not usually a big fan of chickpeas….until now! Will definitely make this recipe again!
So glad we could convert you!
This was excellent. I made only half a recipe and it was delicious. Another recipe for my vegan granddaughter to make and enjoy.
We’re so glad you enjoyed this recipe!
I just made this for my vegan son. I added some shredded carrot and it was amazing!! Thank you so much for this recipe!!
So glad you enjoyed it!
I made this for my husband and I three times in the last week! We are obsessed. This the second recipe I’ve tried from your blog and as both were amazing I will definitely be trying more! Thanks!
So glad you enjoyed it! 🙂
Wow! This was amazing. Thank you so much for this recipe! I’ll be making a big bath for the week from now on. It definitely takes the place of tuna salad I had been missing since going vegan.
Awesome! This is perfect to make ahead for meal prep. Glad you enjoyed it!
OMG! I love this recipe! I tweak it a little since I didn’t have Dijon mustard so I used regular mustard and Cajun seasoning. Taste just like “tuna” or “chicken” salad! Thank you for this!