Simple chickpea salad sandwich recipe

This simple chickpea salad sandwich is a creamy and filling vegetarian lunch idea that we whip up regularly. It resembles a chickpea tuna salad but is completely vegan, made with a few flavorful yet straightforward ingredients. My family loves this dish for its balanced taste and convenience, making it a frequent favorite at home.

Why should you try this chickpea salad sandwich recipe?

This salad is based on my popular recipe, but it has been completely transformed into a vegan version. Even dedicated meat-eaters will appreciate the delightful flavor and varied textures in this chickpea salad sandwich. It features hearty chunks of rich chickpeas, creamy vegan mayonnaise, tangy Dijon mustard, and crisp fresh vegetables, making it an ideal choice for lunch or dinner. Enjoy it right away, or prepare it in advance for convenient meal prep. Additionally, the chickpea salad keeps well in an airtight container in the refrigerator for 3 to 4 days, ensuring a delicious meal is always within reach.

What you need to cook this sanwich

Kitchen Equipment Needed

A medium-sized saucepan is required for cooking.
A colander or fine mesh sieve is essential for draining.
A large bowl is necessary for mixing all the ingredients.
A potato masher or fork can be used to mash the chickpeas.
A silicone spatula or spoon is ideal for stirring and combining.

Ingredients

2 15.5-ounce cans of chickpeas (approximately 3¾ cups in total) are needed.
2 tablespoons of finely minced celery add a fresh crunch.
2 tablespoons of minced yellow onion contribute a mild, savory flavor.
2 tablespoons of chopped parsley provide a burst of herbal freshness.
4 to 5 tablespoons of vegan mayonnaise create a creamy texture.
2 to three teaspoons of vegan Dijon mustard are included, with extra added to taste.
Half a teaspoon of salt is used to enhance and balance the flavors.

Step-by-step instructions

Step 1: Begin by transferring both cans of chickpeas, including the liquid, into a medium saucepan.

Place the saucepan over medium heat and let it simmer for 10 minutes.

Once done, move the chickpeas into a colander or sieve and drain them thoroughly.

Step 2: Next, transfer the drained chickpeas into a large bowl.

Then, use a potato masher or fork to crush the chickpeas until you achieve your preferred texture.

Step 3: After mashing, incorporate the celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt into the bowl.

Stir the mixture well to ensure all the ingredients are evenly combined.

Step 4: Finally, you have the option to chill the chickpea salad for a refreshing taste, or serve it immediately. Enjoy it on bread or in lettuce cups with your favorite toppings.

Helpful tips for this chickpea salad sandwich recipe

Chickpeas are a key ingredient in this sandwich and serve as an essential component. They are packed with protein, loaded with nutrients, and provide a significant source of dietary fiber. Also known as garbanzo beans, you might find them labeled differently at the grocery store, but they are the same nutritious legume. Their inclusion not only boosts the flavor but also enhances the overall health benefits of the meal.

One option is to keep your toppings simple because the chickpea salad already offers plenty of flavor; you should add minimal extras, like a bit of crunchy romaine lettuce, though tomatoes or pickles also work well.

I suggest you do not skip the simmering process when using canned chickpeas, as this step really enhances their flavor; you may even cook chickpeas from dry if you prefer.

It is important that you adjust the texture by adding extra mayonnaise if the mixture seems too dry. Additionally, if you have an Instant Pot, consider using it to streamline the process and save time.

Lastly, if you are not vegan, you might opt for regular mayonnaise instead of the vegan version, which will still deliver excellent taste without altering the dish’s overall flavor.

View more our healthy recipes in our Cooking guides blog.