Go Back
+ servings
Chickpea salad sandwich on a wooden board

Chickpea Salad Sandwich

This vegan version of my Costco chicken salad is just as creamy and delicious, but totally meat-free.
Course Main Course
Cuisine American
Keyword meal prep, Meatless Mondays, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 153kcal
Cost $2


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


  • 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


  • 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



  • 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.


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