Vegan Chickpea Salad Sandwiches – a nutritious sandwich made with hearty chickpeas, earthy tahini, bright lemon, crisp veggies, multigrain bread, and it’s layered with all your favorite toppings.
Hearty Chickpea Salad Sandwiches
If you love hummus you will also love and appreciate all the similar depth of flavor found in this sandwich!
And if you aren’t a hummus fan I’ve listed an option to make it taste similar to tuna salad instead, with a creamy mayo base (which can also be made vegan). Either way you can’t go wrong with this recipe.
It’s nutritious, easy to prepare, and it’s perfectly filling thanks to those protein filled and fiber rich chickpeas (plus the fiber found in the whole grain bread).
I love to make this for lunch and eat it for several days since it keeps well in the fridge. It makes a great make-ahead meal prep or take along school lunch for the kids.
What to Serve It In
Just like many other similar salads you can serve it in bread, wraps, pita pockets, lettuce leaves, or serve atop avocados, crackers, pita chips, or just eat it plain on its own.
There’s so much to love about this versatile, simple, and satisfying chickpea salad sandwich!
Chickpea Salad Sandwich Recipe Ingredients
- 2 (15 oz) cans chick peas (save can liquid!), drained, rinsed
- 1/4 cup tahini
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh lemon juice + 1/2 tsp lemon zest
- 1 medium garlic clove, peeled and smashed
- Salt and black pepper
- 1/2 medium red bell pepper, preferably roasted, seeded and chopped
- 1/2 cup diced celery
- 1/3 cup chopped red onions
- 3 Tbsp chopped fresh parsley
- 10 slices thin wholegrain bread (this is the smaller loaf)
Topping Ideas
You can build up the sandwiches however you’d like. Toppings are optional but here are some delicious additions:
- Lettuce or spinach
- Broccoli sprouts or alfalfa sprouts
- Tomatoes (chopped fresh or minced sun dried tomatoes)
- Avocados
- Cucumbers
- Vegan cheese – such as vegan feta
How to Make Chickpea Salad Sandwiches
- In a 7-cup food processor pulse together 1/2 cup chick peas, the tahini, olive oil, lemon juice, lemon zest, 2 Tbsp reserved chick pea liquid from can, garlic, and season with salt and pepper.
- Process until mixture is well blended and practically smooth.
- Add remaining chickpeas and pulse several times until partially chopped.
- In a large mixing bowl toss together chickpea mixture, bell pepper, celery, red onion, parsley, and tahini mixture. Thin with a little more canned chickpea liquid if needed, season with salt and pepper to taste.
- Serve mixture between bread slices with desired toppings.
Mayonnaise Variation
If you don’t love that fairly bold flavor of tahini another option is to make this with a mayo-based dressing instead.
- All you need to do is replace the 1/4 cup tahini and 2 Tbsp olive oil with 6 Tbsp vegan mayonnaise or traditional mayonnaise.
Storage
- Store the chickpea salad mixture in an airtight container in the fridge.
- It will keep for up to 3 days.
- Wait to assemble sandwiches until ready to serve.
More Tasty Chickpea Recipes to Try
- Avocado Hummus
- Chickpea Curry
- Chickpea Salad
- Hummus
- Tuna Chickpea Pita Pocket Sandwiches
5 from 2 votes Review Recipe
Chickpea Salad Sandwich
A nutritious sandwich made with hearty chick peas, earthy tahini, bright lemon, crisp veggies, multigrain bread, and it’s layered with all your favorite toppings.
Servings: 5
Prep15 minutesReady in: 15 minutes
Ingredients2 (15 oz) cans chickpeas, drained but reserving liquid, rinsed, and water drained well, divided1/4 cup tahini*2 Tbsp extra virgin olive oil2 Tbsp fresh lemon juice + 1/2 tsp lemon zest1 medium garlic clove, peeled and smashedSalt and black pepper1/2 medium red bell pepper, preferably roasted over the stovetop or under the broiler on a sheet pan, then seeded and chopped1/2 cup diced celery1/3 cup chopped red onions3 Tbsp chopped fresh parsley10 slices thin wholegrain bread (this is the smaller loaf)Optional toppingsLettuce leavesAvocado (mashed or sliced)Tomato, slicedBroccoli sprouts or alfalfa sprouts
InstructionsIn a 7-cup food processor pulse together 1/2 cup chick peas, the tahini, olive oil, lemon juice, lemon zest, 2 Tbsp reserved chickpea liquid from can, garlic, and season lightly with salt and pepper to taste.Process until mixture is well blended and practically smooth.Add remaining chickpeas and pulse several times until partially chopped.In a large mixing bowl toss together chickpea mixture, bell pepper, celery, red onion, parsley, and tahini mixture. Thin with a little more canned chickpea liquid if needed, season with salt and pepper to taste.Serve mixture between bread slices with desired toppings. Chill any leftover chickpea salad mixture for up to 3 days.
Notes*I’ve made this salad two ways and both are delicious. If you are looking for more of a traditional flavor (like tuna salad) then replace the 1/4 cup tahini and 2 Tbsp olive oil with 6 Tbsp vegan mayonnaise or traditional mayonnaise, wait to add the canned chickpea liquid to see if you’d like it thinner.
Nutrition Facts Chickpea Salad Sandwich
Amount Per Serving
Calories 431 Calories from Fat 153
% Daily Value*
Fat 17g26%Saturated Fat 2g13%Polyunsaturated Fat 6gMonounsaturated Fat 8gSodium 754mg33%Potassium 607mg17%Carbohydrates 54g18%Fiber 13g54%Sugar 4g4%Protein 16g32% Vitamin A 1262IU25%Vitamin C 32mg39%Calcium 195mg20%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Main CourseCuisine: MediterraneanKeyword: chickpea salad sandwich Author: Jaclyn
5 from 2 votes
Review Recipe
Nutrition Facts Chickpea Salad Sandwich
Amount Per Serving
Calories 431 Calories from Fat 153
% Daily Value*
Fat 17g26%Saturated Fat 2g13%Polyunsaturated Fat 6gMonounsaturated Fat 8gSodium 754mg33%Potassium 607mg17%Carbohydrates 54g18%Fiber 13g54%Sugar 4g4%Protein 16g32% Vitamin A 1262IU25%Vitamin C 32mg39%Calcium 195mg20%Iron 5mg28% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Nutrition Facts
Chickpea Salad Sandwich
Amount Per Serving
Calories 431 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Polyunsaturated Fat 6g
Monounsaturated Fat 8g
Sodium 754mg33%
Potassium 607mg17%
Carbohydrates 54g18%
Fiber 13g54%
Sugar 4g4%
Protein 16g32%
Vitamin A 1262IU25%
Vitamin C 32mg39%
Calcium 195mg20%
Iron 5mg28%
- Percent Daily Values are based on a 2000 calorie diet.
Course: Main CourseCuisine: MediterraneanKeyword: chickpea salad sandwich
Author: Jaclyn
