Easy Vegan Chickpea Salad Sandwiches
This simple vegan sandwich filling uses mashed chickpeas as the base, blended with crunchy veggies, herbs, and a creamy dairy-free dressing. It’s like a plant-based twist on tuna or chicken salad — hearty, flavorful, and perfect for lunch, meal prep, or a picnic.
Time
Prep time: 15 minutes
Assemble time: 5 minutes
Total time: 20 minutes
Ingredients
Chickpea Salad
1 can (15 oz) chickpeas, rinsed and drained (or 1 ½ cups cooked)
3 tbsp vegan mayo (or hummus for lighter option)
1 tsp Dijon mustard
1 celery stalk, finely chopped
¼ cup red onion, finely chopped
1 small carrot, grated
1 tbsp fresh dill or parsley, chopped
1 tbsp lemon juice
½ tsp garlic powder
Salt & black pepper, to taste
For Serving
8 slices whole grain or sourdough bread
Lettuce, spinach, or arugula
Tomato slices
Cucumber slices
Avocado
Instructions
Make the Chickpea Salad
In a bowl, mash chickpeas with a fork or potato masher until chunky (some whole pieces for texture).
Mix in vegan mayo, Dijon, lemon juice, garlic powder, salt, and pepper.
Fold in celery, onion, carrot, and herbs.
Assemble Sandwiches
Spread chickpea salad onto bread slices.
Add lettuce, tomato, cucumber, or avocado as desired.
Top with another bread slice and cut in half.
Serve & Enjoy
Great warm, cold, or packed for lunchboxes.
Notes & Tips
Meal Prep: Chickpea salad lasts 3–4 days in the fridge.
Add crunch: Mix in sunflower seeds, pumpkin seeds, or chopped pickles.
Low-carb option: Serve in lettuce wraps or pita pockets instead of bread.
Flavor boost: Add a dash of smoked paprika or cayenne if you like spice.
Frequently Asked Questions
Q: Can I make this oil-free?
A: Yes! Use hummus or mashed avocado instead of vegan mayo.
Q: Can I add other veggies?
A: Absolutely — bell peppers, cucumbers, or shredded cabbage work well.
Q: Can I use dried chickpeas?
A: Yes — just cook them until soft (about 1 ½ cups cooked equals 1 can).
Nutritional Information
Calories: ~350
Protein: 14g
Carbs: 48g
Fat: 10g
Fiber: 10g