Chickpea Salad Sandwich is creamy, crunchy, and full of flavor. Stack it with lettuce, tomato, and onion on toasted bread.
Try some of my other favorite recipes using chickpeas next: General Tso Chickpeas, Chickpea Curry, or Vegetarian Gyros.
author’s note
Chickpea Salad Sandwiches That Slap!
It’s no secret how much I love 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 Tips
- Use a ripe avocado: It gives the salad flavor and smoothness. If it’s not ripe, it won’t mash well. Press gently; if it feels like your nose, it’s ready.
- Drain chickpeas well: Too much water dulls the flavor and texture.
- Chop herbs finely: This spreads the flavor evenly. Or toss them in a food processor with the chickpeas.
- Taste and adjust: Not into lemon or Dijon? Skip them. Use herbs, spices, and mix-ins you like, keeping amounts about the same.
- Season well: Add more salt, pepper, or garlic powder to taste since canned chickpeas vary in salt.
Serving Suggestions
- I love 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, they make things easier!
- I love 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 easy.
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 Delicious Vegetarian Recipes:
Chickpea Salad Sandwich
Video
Equipment
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
Instructions
- 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). Transfer to a medium bowl. Add in the remaining ingredients, including lemon juice and zest, and mix to combine. Taste 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; I love sliced Roma tomatoes, red onion, and bread and butter pickles. Add the other slice of toast on top and enjoy immediately!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is just what I needed! I’m pregnant and was looking for an alternative to my constant cravings for tuna salad sandwiches. This satisfied my craving today! I added a little extra Dijon for some extra tang along with lots of red onion. I can’t wait to get some bread and butter pickles to try on top!
Yay! I’m so excited to hear this! Nothing like hitting a pregnancy craving! Thanks Briana!
I’d love to try this but I’m wondering how it holds up if making it in the morning and packing it for that day’s lunch. What about saving the leftover chickpea salad for tomorrow’s lunch? Will it turn brown because of the avocado, or is there enough lemon to keep it fresh for a few hours or a couple of days? Thank you!
It stores really nicely and the avocado doesn’t brown quickly because we add the lemon juice! 🙂
So good on whole grain sourdough bread! I used vegan mayo since I didn’t have ripe avocado.
So glad to hear you enjoyed this! Vegan mayo is a great idea! Thanks for the comment 🙂
I could hug you! This recipe was amazing! I’ve been a vegetarian for a year & a half & having been looking for a recipe to replace my traditional chicken salad sandwich. This does the trick for me. The combination of flavors & textures was perfect. It was easy to put together too. Thank you.
Awe yay!! SO happy this was a hit! Thanks for the comment and for trying so many of my recipes! 🙂
will be making this soon but without pickles and lettuce as am not a big fan of them i never had chickpea salad sandwich before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Hope you love it!