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This chickpea salad sandwich is an easy, vegan-friendly lunch recipe that is ready in under 10 minutes! With smashed chickpeas, crunchy celery, dill and mayonnaise, you can prep a batch to enjoy all week.
Chickpeas are such a great vegetarian protein. We love them in vegan Moroccan chickpea skillet and kale caesar salad (as 'croutons'). They are also great as a tuna substitute in this chickpea salad sandwich!
Chickpeas are smashed and tossed in mayonnaise (vegan mayo if you are vegan) with celery, dill, salt and pepper.
Top with fresh tomato and lettuce and you have a delicious lunch ready in under 10 minutes!
This chickpea salad sandwich
is ready in 10 minutes with just 5 simple ingredients
is vegan-friendly
is protein-packed and perfect paired with fresh tomato and lettuce
Recipe video
Watch the video below to see exactly how I prepped my sandwich. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
You are just 5 simple ingredients away from your sandwich. Here's what you need:
chickpeas- cooked. You can use canned chickpeas (drained + rinsed), or cook your own. Here's my favorite Instant Pot chickpeas recipe.
celery- finely chopped. This adds a nice crunchy texture to the mixture. Sometimes I also add red onion but left it out this time.
mayonnaise- I love using avocado mayonnaise, but if you are vegan, opt for a vegan mayo.
dill- dried dill adds so much delicious flavor to this recipe.
salt + pepper- to enhance all the other flavors.
Start by mashing your chickpeas
Mashing chickpeas changes their texture and helps the mixture stick together with the mayonnaise better. You can use a fork or a potato masher, and you may need a little elbow grease to get it done. Mash until they look like the photo above.
Add in the spices + mayo
Once the chickpeas are mashed, add in the mayonnaise, dill, celery, salt and pepper. Mix until completely combined.
Building your sandwich
I like to spread out around ⅓ to ½ cup of the chickpea salad mixture on a piece of bread. Next, add tomato slices, top with lettuce, and the top piece of bread. Enjoy!
This chickpea salad filling may be prepped ahead and stored in an air tight container in the fridge for up to 4 days. I do not recommend freezing it as the chickpea and celery texture will change and the mayo may break.
Serving
While this recipe works great as a sandwich filling, you can get creative and serve it several other ways:
spoon into pitas or use in a wrap
serve it over lettuce as a salad
serve with mini naan bread or pita chips and serve as a dip
spoon it into scooped out cucumber 'cups' for a lower carb snack
This chickpea salad sandwich is an easy, vegan-friendly lunch recipe that is ready in under 10 minutes! With smashed chickpeas, crunchy celery, dill and mayonnaise, you can prep a batch to enjoy all week.
4
Ingredients
15ozcan of chickpeasdrained + rinsed; 19 oz works too
¼cupmayonnaiseor vegan mayo
1teaspoondried dill
¼teaspoonsalt
¼teaspoonpepper
2ribsceleryfinely chopped
¼cupred onionfinely chopped- optional
Sandwich
8slicesbread
2tomatoessliced
4leaveslettuce
Instructions
In a bowl, mash the chickpeas with a fork or potato masher until they are mostly broken.
Fold in the mayonnaise, dill, salt, pepper, celery and red onion.
Serve in a sandwich, wrap or pita with tomatoes and lettuce.
Tips:
StorageStore in an air tight container in the fridge for up to 4 days.Do not freeze.
Keriann says
So good! I got really tired of my daily egg salad. This recipe is a great replacement! I love it with arugula and pickles!
Jasmine @ Sweet Peas & Saffron says
Hi Keriann, so glad to hear that you found a new favorite to switch things up! Thanks for leaving a rating and review 🙂
Annie says
We love eating this in pita bread! Thanks for sharing. 🙂
Denise Bustard says
Great idea! Thanks for reporting back, Annie, so happy to hear you've enjoyed it!