Chickpea Salad Sandwich

5 from 8 votes
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This mouthwatering Chickpea Salad Sandwich is the best healthy, quick lunch. A family favorite and ready in 15 minutes.

Bread with chickpea salad in the middle. Chips on the side on a grey plate.
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Why Make Chickpea Salad Sandwiches

It’s healthy. This chickpea salad sandwich is full of fiber and nutrients plus it’s the perfect vegetarian stuffing for a delicious sandwich. Try Dill Pickle Hummus or Charred Broccoli for another high fiber snack!

Easy to make. Chickpea salad can be whipped up in about 15 minutes or less! No cooking is required and no skills are needed to make it.

Customizable. Super easy to adjust the ingredients and flavors in the chickpea salad. Add more herbs, more dijon and so on, taste as you go. Eat this salad as is with a fork, dip chips or crackers into it or stuff it between your favorite breads.

Ingredients Needed

Ingredients needed to make this salad in small bowls and on a counter.

Canned Chickpeas. This is the main ingredient! They are full of fiber and they hold up well for veggie salads adding a wonderful texture to enjoy. Try my Honey Lemon Feta Orzo for another way to use chickpeas!

Tahini. Well stirred tahini helps to make the salad stick together and adds a great depth of flavor.

Dijon Mustard. I like to use one that has a good bite to it. Use any you prefer.

Seasonings. Salt, pepper, dried dill, dried basil, paprika, garlic powder.

Capers. A great way to add a salty umami flavor to the salad.

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

Ingredient Variations & Substitutions

Chickpeas. I recommend only using white beans in place of the chickpeas if needed.

To make this vegan, use plant based mayo.

Tahini. You can substitute tahini with unsalted peanut butter. Additionally, cashew butter will also work well.

Veggies. The veggies added in this recipe can all be substituted or can be omitted. Carrots can be added for even more veggies and cucumbers make a great layer on the sandwich between the avocado and bread.

Steps To Make This Recipe

Steps to make chickpea salad in a grey pottery bowl.

Step One. In a large bowl, add the canned, drained chickpeas. Next, mash them with a fork. I like to mash them, but still keep that chunky texture, this is up to you! Next, add in all the other chickpea salad ingredients; celery, seasoning, capers, olives, dijon, mayo, tahini, tomatoes, lemon juice.

Step Two. Mix the ingredients well, taste and adjust salt if needed garnish with diced green onions and parsley. Toast the bread, add mixed greens and chickpea salad mix, top with sliced avocado and enjoy.

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   

Bread with chickpea salad in the middle. Chips on the side on a grey plate up close.

Recipe FAQs

Is this chickpea salad good for meal prep?

Yes, this salad makes a wonderful meal prep, it keeps in the fridge well.

How can I make this Chickpea Salad Sandwich gluten free?

Use gluten free bread to make this recipe gluten free. All other ingredients are naturally gluten free. You can also make it vegan by using a plant based mayo.

Recipe Tips

Mash the chickpeas to your liking. You can make them very mashed for a more smooth texture, I prefer them to be more textured and in chunks.

Customize flavor. Add more salt, dijon or more mayo to adjust flavors. You can also swap out herbs like cilantro and fresh basil for a different fresh flavor.

Make this recipe healthier! You can serve it over a bed of lettuce or in lettuce cups instead of bread which will cut some calories and lighten things up.

Other Vegetarian Meals To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Bread with chickpea salad in the middle. Chips on the side on a grey plate.
5 from 8 votes

Chickpea Salad Sandwich

Mouthwatering Chickpea Salad Sandwiches are the best healthy, quick lunch. A family favorite and ready in 15 minutes. 
Prep: 10 minutes
Total: 15 minutes
Servings: 3

Equipment

  • large mixing bowl

Ingredients 

  • 1 -15 oz cans chickpeas, drained
  • 2 Tbsp celery, minced
  • 1 Tbsp capers with brine
  • 2 Tbsp dijon mustard
  • 2 Tbsp mayonnaise , *see notes
  • 3 Tbsp tahini, well stirred
  • 4 large olives, diced
  • ¼ cup tomatoes, chopped, *optional
  • ½ tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp dried dill
  • ½ tsp paprika
  • ¼ tsp salt , *add more to taste
  • 1 Tbsp lemon juice, fresh squeezed

Garnish & Sandwich

  • 2 Tbsp fresh parsley
  • cup fresh greens
  • 4 slices sandwich bread
  • 2 green onions, chopped
  • avocado, sliced

Instructions 

  • In a large bowl, add the canned, drained chickpeas. Next, mash them with a fork. I like to mash them, but still keep that chunky texture, this is up to you! Next, add in all the other chickpea salad ingredients; celery, seasoning, capers, olives, dijon, mayo, tahini, tomatoes, lemon juice. 
  • Mix the ingredients well, taste and adjust salt if needed garnish with diced green onions and parsley. Toast the bread, add mixed greens and chickpea salad mix, top with sliced avocado and enjoy.

Notes

*use vegan mayonnaise if needed
*make it healthier and serve over lettuce or with romaine lettuce cups. You can also serve these open faced. 
Mash the chickpeas to your liking. You can make them very mashed for a more smooth texture, I prefer them to be more textured and in chunks.
Customize flavor. Add more salt, dijon or more mayo to adjust flavors. You can also swap out herbs like cilantro and fresh basil for a different fresh flavor.
Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Serving: 0.75cup of salad on bread | Calories: 339kcal | Carbohydrates: 28g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 721mg | Potassium: 233mg | Fiber: 8g | Sugar: 3g | Vitamin A: 411IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Total Time: 15 minutes
Course: lunch, Main Course
Cuisine: American
Servings: 3
Calories: 339
Keyword: 15 minute, Lunch, vegetarian
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13 Comments

  1. Where do you find tahini in the grocery store? Is it canned or in the refrigerated section?

    1. This is found near the nut butters at most grocery stores, so near peanut and almond butter. Enjoy!

  2. 5 stars
    Excellent healthy meal. My kids enjoyed it as did I.

  3. 5 stars
    Just made this for lunch after seeing it on Instagram. Holy moly it is so good.! I actually ate the entire batch in one sitting

  4. 5 stars
    I made this for dinner tonight and it was delicious. I’ll definitely be making it again soon. Thank you!

  5. 5 stars
    Absolutely wonderful, I loved this recipe and cant wait to make it again!

    1. So glad to hear you loved this recipe. Thanks for the feedback.

  6. 5 stars
    Excellent recipe will be making again from here on out, a new favorite.

  7. 5 stars
    This is a favorite recipe of mine, I have now made it 3 times and even my husband enjoys it for lunch. Thank you so much for all your work.

    1. Hi There! thrilled to hear you enjoy this recipe. Thanks so much!

  8. 5 stars
    This salad is SO GOOD. We just love it. I have made it several times now and it always slaps.

    1. Yay! I am so happy to hear this. Thanks for the feedback, happy cooking.