Introducing my FAVORITE lunch right now– this chickpea salad sandwich. Even though I’m pretty sure that I say this with all of my sandwich recipes, this one really is my favorite.
It’s the recipe that I’ve been making for years and it’s just so, so good. I’ve shared it a few times on Instagram over the years and realized that I didn’t have an actual post for it! So– here ya go.
I know there are so many chickpea salad sandwiches out there and for good reason. Once you try it, who needs tuna? Or chicken? Or any other kinda of salad sandwich. It’s creamy, with the perfect bite and texture. I’ve converted so many people with this sandwich, even those who swear they don’t like chickpeas.
If you’ve tried my avocado chickpea salad, then you will love this chickpea salad version with mayo.
All of the ingredients in this one work really well together, so try not to substitute or leave something out unless you have to.
The red onion provides the perfect bite, while the relish and mustard offer much needed tang. I like adding in a little smoked paprika for an extra meaty flavor, but that’s the only ingredient that I’d say is OK if you skip.
I use my food processor to make this vegan chickpea salad in just minutes, but you can also do so by hand. If you’ve got a potato masher, then just place the chickpeas in a bowl and mash it a few times, trying to mash most of the chickpeas for good texture.
I made this for my mom a few months ago when she was visiting. Even though she swore that she hated vegan salads like this one, I had a feeling that she would like this one.
So, I made it and put it into quite the sandwich: toasted, hearty bread, crispy lettuce, juicy tomatoes, vegan bacon, and a generous scoop of this salad. I mean, how amazing does that sound?
She LOVED this one so much that she ate the exact same sandwich for lunch the following 5 days in a row. If that’s not a testament to how good this sandwich is, then I don’t know what is.
chickpea salad sandwich
Chickpea Salad Sandwich! This vegan chickpea sandwich is amazing! If you love tuna salad, you’ll love this vegan version.
- PREP TIME:15 MINUTES
- COOK TIME:0 MINUTES
- TOTAL TIME:15 MINUTES
- YIELD:4 SANDWICHES
- CATEGORY: LUNCH
- METHOD: NO COOK
- CUISINE: AMERICAN
- 2 (15 ounce) cans chickpeas, drained and rinsed
- 1/2 cup finely chopped red onion
- 1 tablespoon relish
- 1 tablespoon dijon mustard
- 1/2 cup mayo of choice
- 1/2 teaspoon vinegar or lemon juice
- 1/4 teaspoon smoked paprika
- Place the chickpeas in a food processor and pulse 10-12 times until finely chopped, with some flaky texture.
- Whisk together the red onion, relish, mustard, mayo, vinegar, and smoked paprika. Fold in the chickpeas and season to taste with salt and freshly ground black pepper.
- Serve on toasted bread with lettuce and tomato– I like these with extra pickles!