Introduction

This Chickpea Salad Sandwich is a delicious, protein-packed alternative to traditional deli sandwiches. It’s creamy, flavorful, and easy to customize, perfect for a quick lunch or a light dinner.

A sandwich cut in half and stacked, each half showing three layers: the top and bottom are light brown multigrain bread with a coarse texture, and in the middle is a thick, creamy filling made of chunky tuna salad mixed with small green herbs, topped with fresh green microgreens. The sandwich sits on a light wooden board, with a few scattered microgreens around it. In the background, a white bowl with more tuna salad and a metal spoon sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Add the chickpeas and their liquid to a medium saucepan and place over medium heat on the stovetop.
Step 2: Simmer the chickpeas for 10 minutes, stirring occasionally, then drain well in a colander.
Step 3: Transfer the chickpeas to a large bowl and mash them with a potato masher or fork until you reach your desired texture.
Step 4: Add the minced celery, minced yellow onion, minced parsley, mayonnaise, Dijon mustard, and salt to the mashed chickpeas.
Step 5: Stir everything together until fully combined. Taste and adjust the seasonings as needed.
Step 6: Cover the bowl and refrigerate for at least 1 hour to chill and meld the flavors, or serve immediately on bread or in lettuce cups with your favorite toppings.

Tips & Variations

For extra flavor, try adding a squeeze of lemon juice or a pinch of smoked paprika to the salad.
Use vegan mayonnaise and mustard to keep this recipe fully plant-based.
Add diced pickles or relish for a tangy crunch.
Swap the parsley for fresh dill or cilantro for a different herbaceous twist.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold or at room temperature, but avoid freezing to maintain texture.

How to Serve

A close-up view of a bowl filled with creamy chicken salad, showing chunky pieces of light beige chicken mixed with pale yellow bits of corn, and small green chunks of celery. Bright green parsley leaves are scattered on top, adding fresh color contrast. The mixture has a slightly chunky and moist texture, with soft, creamy dressing holding the ingredients together in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to cook them fully until tender before using. The recipe simmers canned chickpeas mainly for heating and softening the skins.

What bread works best for this sandwich?

Any sturdy bread like whole grain, sourdough, or a soft roll pairs well. For a lighter option, serve the salad in crisp lettuce leaves.

Chickpea Salad Sandwich Recipe

Print Recipe

★★★★★

4.6 from 59 reviews

A refreshing and creamy chickpea salad sandwich that makes a perfect vegetarian and vegan-friendly lunch option. This recipe features tender chickpeas simmered and mashed to the ideal texture, combined with crisp celery, onion, fresh parsley, and a tangy Dijon mustard mayonnaise dressing. Serve it chilled on your favorite bread or in lettuce cups for a healthy and satisfying meal.

Author: Lena
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Sandwich
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Scale

Chickpea Salad

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

Simmer Chickpeas: Add 2 cans of chickpeas with their liquid into a medium saucepan and place over medium heat on the stovetop. Let them simmer for 10 minutes, stirring occasionally to ensure even heating and to slightly soften the chickpeas.
Drain Chickpeas: After simmering, pour the chickpeas into a colander and drain thoroughly to remove excess liquid, preparing them for mashing.
Mash Chickpeas: Transfer the drained chickpeas to a large bowl. Use a potato masher or fork to mash them until you reach your preferred consistency—somewhere between chunky and smooth works best for the salad.
Add Salad Ingredients: To the mashed chickpeas, add minced celery, minced yellow onion, minced fresh parsley, mayonnaise, Dijon mustard, and salt. These ingredients create the creamy and flavorful base of the chickpea salad.
Mix and Adjust Seasoning: Stir all the ingredients thoroughly until fully combined. Taste the mixture and adjust the amounts of mayonnaise, mustard, or salt to suit your preference.
Chill or Serve: Cover the bowl with a lid or plastic wrap and chill the chickpea salad in the refrigerator for at least 1 hour to allow flavors to meld. Alternatively, you can serve it immediately by spooning it onto bread slices or in lettuce cups with your favorite toppings.

Notes

For a vegan version, use vegan mayonnaise and check that your Dijon mustard is vegan-friendly.
You can add other ingredients like chopped pickles, capers, or a squeeze of lemon juice for extra flavor.
This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep.
Serve on toasted whole-grain bread or wrap in lettuce leaves for a low-carb option.
Adjust the consistency of the mash by mashing more or less to suit your texture preference.

Keywords: Chickpea salad sandwich, vegan sandwich, vegetarian lunch, easy chickpea recipe, healthy sandwich