Chickpea Salad Sandwich

This delicious chickpea salad sandwich is perfect for anyone who wants a quick, healthy meal that tastes amazing! Busy families and health-conscious eaters will love how it delivers all the satisfying flavors of classic tuna salad while being completely plant-based. You’ll be amazed at how something so simple can be so incredibly tasty!

Recipe Details

Timing & Servings: Active Time: 10 minutes, Total Time: 10 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Dairy-Free, Healthy Pregnancy, High-Fiber, Vegan, Vegetarian, High-Protein, Egg-Free.

Nutrition Facts (per serving): 623 Calories, 35g Fat, 58g Carbs, 18g Protein.

Ingredients You’ll Need

Chickpeas: You’ll need 2 cans (15.5 ounces each) of no-salt-added chickpeas, rinsed and drained. These little protein powerhouses are the star of our sandwich and give it that hearty, satisfying texture!

Extra-virgin olive oil: 6 tablespoons of good quality olive oil adds richness and helps bind everything together beautifully.

Fresh lemon juice: 3 tablespoons of bright, zesty lemon juice brings that fresh, tangy flavor that makes this salad sing.

Dijon mustard: 2 teaspoons adds a lovely depth of flavor and a tiny bit of heat that’s just perfect.

Garlic powder: Half a teaspoon gives us that savory garlic flavor without any harsh bite.

Fresh dill: A quarter cup of finely chopped fresh dill is what makes this taste like classic tuna salad – it’s absolutely essential!

Salt and pepper: Just an eighth teaspoon of each to season everything perfectly.

Vegan mayonnaise: 4 tablespoons spread on the bread adds that creamy richness we all love in a good sandwich.

Whole-grain bread: 8 slices, toasted golden brown, give us the perfect foundation for our delicious filling.

How to Make Chickpea Salad Sandwich

Step 1: Grab a large bowl and add your chickpeas, olive oil, lemon juice, Dijon mustard, and garlic powder. Now comes the fun part – use a fork or potato masher to crush those chickpeas! You want most of them mashed up but leave some whole pieces for texture. Stir in the fresh dill, salt, and pepper until everything is mixed together beautifully.

Step 2: Take your toasted bread slices and spread 1 tablespoon of vegan mayo on one side of 4 slices. Layer on the lettuce leaves, red onion slices, and tomato slices. Pile on that delicious chickpea mixture and top with the remaining bread slices. Press down gently and you’re ready to enjoy!

Easy and Quick Chickpea Salad Sandwich Version

Want to make this even faster? You can totally skip the mashing step and just roughly chop the chickpeas with a knife! It takes about 2 minutes and gives you a chunkier texture that’s really satisfying. You can also use pre-washed lettuce and pre-sliced tomatoes from the store to save even more time.

Serving Ideas

This chickpea salad sandwich is a complete meal all on its own! Serve it with some crispy baked chips or fresh fruit for a perfect lunch. A side of crunchy pickles or a simple green salad makes it feel extra special too.

Storage

The chickpea salad mixture keeps beautifully in the fridge for up to 3 days in a covered container. Just assemble your sandwiches right before eating so the bread doesn’t get soggy. The flavors actually get better after sitting for a few hours!

Substitutions

No fresh dill? Try fresh parsley or even dried dill (use 1 tablespoon instead). You can swap the vegan mayo for regular mayo if you’re not vegan. White beans work great instead of chickpeas if that’s what you have on hand!

Pro Tips

Perfect texture: Don’t mash the chickpeas completely – those chunky pieces make the sandwich so much more interesting!
Flavor boost: Let the chickpea mixture sit for 15 minutes before making sandwiches so all those flavors can meld together.
Bread matters: Toast that bread well! It prevents sogginess and adds great texture.
Make ahead: This chickpea salad is perfect for meal prep – just keep it separate from the bread until you’re ready to eat.

FAQs

Can I make this sandwich ahead of time?

You bet! The chickpea salad gets even better after sitting for a while. Just keep the filling separate from the bread and assemble your sandwiches right before eating to keep everything fresh and crispy.

What if I don’t like dill?

Sure! You can use fresh parsley, chives, or even fresh basil instead. Each herb gives the sandwich a completely different but delicious flavor profile.

Can I use dried chickpeas instead of canned?

Absolutely! You’ll need about 1 1/3 cups of dried chickpeas. Cook them until tender, then let them cool completely before using. It takes more time but the flavor is amazing!

Is this sandwich filling enough for a meal?

You bet it is! With 18 grams of protein and all that fiber, this sandwich will keep you satisfied for hours. It’s surprisingly hearty and filling!

I hope you love this chickpea salad sandwich as much as my family does! Let me know in the comments how yours turned out – I love hearing about your cooking adventures. Happy sandwich making!