Aug 20, 2021

Ana Frias

Vegan Chickpea Salad Sandwich

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This Vegan Chickpea Salad Sandwich is a perfect choice for a weekday meal. The combination of chickpeas, tahini, lemon juice, and crunchy celery makes this salad delicious!

Side view of two chickpea salad sandwiches placed on a cutting board.
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Chickpeas; Plant Based Diet Essential

I love it when all the flavors come together perfectly and create true comfort food. Making sandwiches with a chickpea salad is a perfect idea for a delicious plant-based meal!

Two sandwiches stacked on top of each other.

Ingredients you'll need:

  • 1 can of chickpeas rinsed and drained
  • Tahini
  • Fresh lemon juice
  • Garlic powder
  • Kosher salt or more to taste
  • Fresh ground black pepper
  • Finely chopped celery & scallions
  • vegan mayonnaise
  • 4 slices of your favorite multi grain bread

toppings

  • thin tomato slices
  • thin avocado slices
  • alfalfa sprouts 

I also love to add some chopped pickled jalapeño for extra flavor. It elevates the sandwich even more!

Complete list of ingredients with amounts and instructions is located in the recipe card below.

All ingredients placed on a blue board.

How To Make The Chickpea Salad Sandwich

Make ahead for best flavor, this chickpea salad is creamy, full of flavor and crunchy delicious textures.

  • First, I like to remove the skins off the chickpeas. I think it gives a better texture. But you're more than welcome to skip this step!
  • To remove the skins, simply place the chickpeas in a medium bowl and top with water. Rub the chickpeas gently with your hands. The skins will raise to the top of the water which can be easily scooped out at this point. Then drain the chickpeas.
A white bowl with chickpeas covered in water.
  • Next, in a large bowl, add the tahini, lemon juice, garlic powder, kosher salt & pepper. Mix until all ingredients are combined.
  • Add the chickpeas and mash with a fork or potato masher until the beans reach the desired consistency; chunky or smooth.
All ingredients placed on a blue board.
  • Add the rest of the ingredients and mix in until thoroughly combined. Taste and add more salt & pepper if needed.
  • Last, to assemble the sandwich, spread mayonnaise on the bottom slice of bread, then top with the lettuce, chickpeas salad, sliced tomatoes, avocado and alfalfa sprouts.
Overhead image of three slices of bread with smashed chickpea salad with tomato, lettuce and avocado.

A Few Recipe Notes

  • Make it Gluten Free: Use your favorite bread in this Vegan Chickpea Salad Sandwich recipe, The salad is naturally gluten free and all you need to do is use a gluten free brand for the bread.  
  • Make ahead: this creamy chickpea salad looks best on the day it’s made. Make it a day ahead if desired, however, it still tastes great. However, the flavors intensify by the next day! If it becomes a little dry with time, you can add more lemon juice and a little vegan mayo to refresh it up.  
  • Lemon: I absolutely love the vibrant lip-pucker taste of lemon and this recipe reflects that. In the case of this salad, more is better! So don't be afraid to add more according to taste.
Side view of two chickpea salad sandwiches placed on a cutting board.

More Vegan Recipes You'll Love

Did you try this recipe? I’d love to hear about it!  Leave a review below and let me know what you think!

Two sandwiches stacked on top of each other.

Vegan Chickpea Salad Sandwich

Ana Frias
This Vegan Chickpea Salad Sandwich is a perfect choice for a weekday meal. The combination of chickpeas, tahini, lemon juice, and crunchy celery makes this salad delicious!
3 Sandwiches
Prep Time 15 mins
Total Time 15 mins

Ingredients
  

  • 1 15 oz can of chickpeas rinsed and drained
  • 4 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt or more to taste
  • 1 teaspoon fresh ground black pepper
  • cup finely chopped celery
  • ¼ cup finely chopped scallions
  • vegan mayonnaise
  • 4 slices of your favorite bread

toppings

  • thin tomato slices
  • thin avocado slices
  • alfalfa sprouts 

Instructions
 

  • Place the chickpeas in a medium bowl and top with water. Rub the chickpeas gently with your hands, and remove the skins off the top of the water. Drain
  • In a large bowl, add the tahini, lemon juice, garlic powder, kosher salt & pepper. Mix until all ingredients are combined.
  • Add the chickpeas and mash with a fork or potato masher until the beans reach the desired consistency; chunky or smooth.
  • Add the rest of the ingredients and mix in until thoroughly combined. Taste and add more salt & pepper if needed.
  • To assemble the sandwich, spread mayonnaise on the bottom slice of bread, then top with the lettuce, chickpeas salad, sliced tomatoes, avocado and alfalfa sprouts.

ANA'S Notes:

Calories do not include bread calories as this can vary depending on your favorite bread. 

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you'll be able to see your notes.

Nutrition

Serving: 1cupCalories: 288kcalCarbohydrates: 31gProtein: 13gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gSodium: 912mgPotassium: 316mgFiber: 8gSugar: 4g
Side view of two chickpea salad sandwiches placed on a cutting board.

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