This Chickpea Salad Sandwich Recipe is creamy, crunchy, and full of flavor. Stack it with lettuce, tomato, and onion on toasted bread.
author’s note
Chickpea Salad Sandwiches That Slap!
It’s no secret how much It is satisfying to a creamy Chicken Salad or Tuna Salad. There are plenty of versions on the site already (I’ve been making these Jalapeño Chicken Salad Sandwiches on repeat lately). So it felt like the right time to finally share a vegetarian spin.
Chickpeas take the place of chicken or tuna here, and it’s kind of wild how hearty and satisfying the filling ends up being. Hard to believe it’s mostly just chickpeas and veggies.
Instead of mayo, I mash in avocado. It makes the filling extra creamy and adds a ton of flavor!
Chickpea Salad Sandwich Recipe Tips
- Use a ripe avocado: If it won’t mash easily, it’s not ready. Gently press it; if it feels like your nose, it’s ripe.
- Drain chickpeas well: Extra liquid dulls both flavor and texture.
- Finely chop herbs: You can also pulse them with the chickpeas in a food processor.
- check the seasoning and adjust: Skip or swap lemon or Dijon if needed. Use herbs, spices, and mix-ins you like, keeping amounts similar.
- Season generously: Add more salt, pepper, or garlic powder as needed since canned chickpeas vary.
Chickpea Salad Sandwich Recipe Serving Suggestions
- It is satisfying to this chickpea salad on toasted wholegrain bread with tomato, red onion, lettuce, and sometimes bread and butter pickles.
- For a low-carb option, use butter lettuce leaves as wraps.
- Try it in warm pita or naan with fresh veggies and fold like a taco.
- Spoon onto small toasted rolls for a fun side or appetizer.
- Veggie add-ins: pickled red onions, carrots, microgreens, spinach, or banana peppers.
Tools That Make This Recipe Easier!
While none of these tools are needed for Chickpea Salad Sandwich Recipe, they make things easier!
- It is satisfying to using a salad spinner to really dry the chickpeas before blending.
- Blending the chickpeas in a food processor takes seconds! A potato masher or a fork can also work, but the result might not be as even.
- Use a small cheese grater and a citrus zester or this citrus juicer to make getting lemon zest and juice quick and straightforward.
Storage
- Storage: Keep it in an airtight container in the fridge. It should stay fresh for up to 5 days.
- If you’ve already made sandwiches, they’re best enjoyed immediately, but you can store them wrapped tightly in the fridge for a day. The salad might make the bread soggy if left longer.
More satisfying Vegetarian Recipes:
Dinner
Vegetarian Sushi Bowls
Dinner
Buddha Bowl
Dinner
Vegetarian Enchiladas
Salads
Greek Quinoa Salad[quickip]Try some of my other favorite recipes using chickpeas next: General Tso Chickpeas, Chickpea Curry, or Vegetarian Gyros.[/quicktip]
Ingredients
- 1 (15-ounce) can chickpeas (drained, rinsed, and dried)
- 1/2 cup mashed avocado
- 1 lemon
- 1 tablespoon olive oil
- 1/4 cup thinly sliced green onions
- 1/4 cup finely chopped cilantro
- 1 teaspoon Dijon-style mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 8 slices whole-grain bread
- Serving suggestions (see note 1)
Method
- Zest lemon with a zester to get 1/2 teaspoon zest. Juice the lemon using a citrus juicer to get 2 tablespoons lemon juice. Pulse the drained, rinsed, and dried chickpeas through the food processor until broken up and fairly chunky (see note 2). move to a medium bowl. Add in the remaining ingredients, including lemon juice and zest, and mix to combine. check the seasoning and adjust seasonings to personal preference.
- Toast bread. Add lettuce to one side and a generous amount of the chickpea filling on top. Add your sandwich favorites; It is satisfying to sliced Roma tomatoes, red onion, and bread and butter pickles. Add the other slice of toast on top and enjoy immediately!
