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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
- Crispy Baked Tofu
- 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 sieve
- Large bowl
- potato masher or fork
- silicone spatula or spoon
Ingredients
- 2 15.5-ounce cans chickpeas approximately 3 ¾ cups
- 2 tablespoons minced celery
- 2 tablespoons minced yellow onion
- 2 tablespoons minced fresh parsley
- 4-5 tablespoons mayonnaise vegan if desired
- 2-3 teaspoons Dijon mustard vegan if desired, plus more to taste
- ½ teaspoon salt more or less to taste
Instructions
- Add 2 15.5-ounce cans chickpeas and their liquid to medium saucepan. Place saucepan on stovetop over medium heat.
- Simmer chickpeas 10 minutes, stirring occasionally. After 10 minutes, pour chickpeas into colander and drain well.
- Transfer chickpeas to large bowl. Using potato masher or fork, mash chickpeas until desired consistency is achieved.
- When satisfied with consistency of chickpeas, add 2 tablespoons minced celery, 2 tablespoons minced yellow onion, 2 tablespoons minced fresh parsley, 4-5 tablespoons mayonnaise, 2-3 teaspoons Dijon mustard, and ½ teaspoon salt to mashed chickpeas.
- Stir ingredients together until fully incorporated. Taste salad mixture and increase amounts of ingredients as desired.
- When satisfied with flavor of salad, cover bowl with lid or plastic wrap and place in refrigerator. Chill chickpea salad 1 hour. Alternately, transfer chickpea salad to serving bowl and serve immediately on bread or in lettuce cups with preferred toppings.
Video
- Leftovers: Refrigerate any leftover chickpea salad in an airtight container up to 4 days.
Approximate Information for One Serving
Serving Size: 1servingCalories: 196calProtein: 7gFat: 10gSaturated Fat: 1gTrans Fat: 0.02gCholesterol: 4mgSodium: 682mgPotassium: 235mgTotal Carbs: 20gFiber: 7gSugar: 0.3gNet Carbs: 13gVitamin A: 154IUVitamin C: 2mgCalcium: 57mgIron: 2mg
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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So good. When cooking my chickpeas I added a tab of Vegan-Chickn bouillon. YUM!
Great idea!
Added a few things and had it on gf wrap. D-lish🎉🫶
Thanks, Hilary!
So much like a Chicken Salad Sandwich!
So glad you enjoyed this sandwich! 😊
So good! It’s my go-to vegan/vegetarian sandwich.
So glad you like the sandwich, Cyndi! It’s such a great go-to! 😊
I had this recipe saved for a few months and finally made it. It’s very good! I added it on top of a naan round. Yum.
Hi, June! So glad you enjoyed this chickpea salad. Putting it on top of a naan round sounds delicious. Thanks for sharing! 😊
I am not vegan but delicious meals like this chickpea salad sandwich have me searching for more vegan recipes! Thank you for sharing your kitchen creations! This is sooooo good!
Hi, Lynn! So glad you enjoyed the sandwich! Thanks for sharing! 😊
Wow!! This is phenomenal!
So glad you enjoyed! Thanks so much for the review, Megan!
Very tasty. Did not have Dijon mustard used a tangy mustard but very enjoyable?
Great to hear, Diane. Thanks so much for the review. Let us know if you try it again with Dijon!
Good recipe… but, I added a lot more celery and onion, and 1/2 tsp of poultry seasoning, making it a great recipe! 🤤
Glad you enjoyed and were able to make it to your personal preferences, Sharon! Thanks so much for the review!
I made this recipe and i also added a ripe Avocardo and squeeze of lemon juice so yummy Thanks for sharing
That sound delicious! So happy to hear that you enjoyed it ♥