Chickpea Salad Sandwich Recipe

I always keep a quick Chickpea Salad Sandwich recipe in my back pocket because the pantry-friendly filling and clever seasoning recreate the familiar tuna-salad profile using only vegan ingredients.

Ingredients

• Chickpeas: creamy, mild, high in protein and fiber, helps add body and satiety.
• Vegan mayo: adds creaminess, mostly fat, makes it rich, it’s not very tangy.
• Dijon mustard: sharp, tangy bite, low calories, wakes up the whole mix.
• Lemon juice: bright acidic note, cuts richness, adds fresh clean brightness.
• Celery: crunchy, low calorie, gives texture and subtle vegetal saltiness.
• Red onion: sharp astringent bite, crisp, kinda sweet when raw.
• Dill pickle relish: tangy sweet sour combo, adds crunch and savory pickle punch.
• Bread: starchy carbs that hold it together, whole grain adds fiber and nutrients.

Ingredient Quantities

• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/3 cup vegan mayonnaise or a bit more if you like it creamier
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/4 cup finely diced celery
• 2 tablespoons finely diced red onion or 2 scallions, sliced
• 2 tablespoons dill pickle relish or finely chopped dill pickle
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 slices bread of your choice
• Lettuce leaves and tomato slices for serving (optional)

How to Make this

1. Drain and rinse the chickpeas well, then pat them dry with a towel; set aside about 6 to 8 whole chickpeas for texture and put the rest in a medium bowl.

2. Mash the chickpeas with a fork or potato masher until mostly broken up but still a bit chunky; if you want quicker or smoother, pulse 2 or 3 times in a food processor, but dont overdo it.

3. In a small bowl stir together about 1/3 cup vegan mayo, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika if using, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

4. Pour the dressing over the mashed chickpeas and mix until evenly coated.

5. Fold in 1/4 cup finely diced celery, 2 tablespoons finely diced red onion or sliced scallions, 2 tablespoons dill pickle relish or chopped dill pickle, and 2 tablespoons chopped fresh parsley if you like green bits; also fold in those reserved whole chickpeas for bite.

6. Taste and adjust: add a splash more lemon for brightness, a little extra mayo if you want it creamier, or more salt and pepper; this is where you make it yours.

7. If you have time let the salad chill for 10 to 15 minutes so the flavors meld, but you can use it right away if youre impatient.

8. Toast 4 slices of bread if desired, then divide the chickpea salad between two slices, add lettuce leaves and tomato slices if using, top with the other slices of bread.

9. Cut sandwiches in half and serve. Leftovers keep in an airtight container in the fridge for 3 to 4 days, and it also makes a great wrap or scoop for lettuce cups or crackers.

Equipment Needed

1. Can opener, to get into the chickpea can
2. Colander or fine mesh sieve, for draining and rinsing
3. Clean kitchen towel or paper towels, to pat the chickpeas dry
4. Medium mixing bowl, where you mash and toss everything together
5. Fork or potato masher (or a small food processor if you want it smoother)
6. Small bowl and spoon, to mix the mayo mustard dressing
7. Measuring spoons plus a 1/3 cup measure, for the mayo lemon and seasonings
8. Cutting board and sharp knife, for celery, onion, pickles and tomato
9. Toaster or skillet, if you want the bread toasted
10. Spatula or sturdy spoon, to fold the salad and spread it on the bread

FAQ

Chickpea Salad Sandwich Recipe Substitutions and Variations

• Chickpeas: swap for cannellini or great northern beans, they mash smoother and taste mild, or try mashed roasted sweet potato for a sweeter, nut-free twist.
• Vegan mayonnaise: use mashed avocado for rich creaminess, or plain hummus if you want more chickpea flavor and a thicker spread.
• Dijon mustard: use yellow mustard or whole grain mustard if you like seeds, or a little apple cider vinegar plus a pinch of sugar for tang when you’re out.
• Dill pickle relish: replace with chopped cornichons or capers for briny zip, or finely chopped green olives for a saltier, fattier bite.

Pro Tips

1. Dry the chickpeas well before you dress them. If theyre even a little wet the salad gets soggy fast, and that kills the contrast between creamy and chunky. Pat them with a towel, then let them sit a few minutes on a paper towel if you can.

2. Taste as you go and fix small problems in layers. If it tastes flat add a bit more lemon or a tiny splash of vinegar, if its too sharp stir in a pinch of sugar or a dab more mayo, and if it needs pop try a little extra mustard or chopped capers. Dont dump a bunch of one thing at once, add small amounts and taste.

3. Swap or stretch the mayo to change calories and texture. A spoonful of mashed avocado or blended silken tofu makes it silkier without losing creaminess, or mix half mayo and half plain vegan yogurt for a tangier, lighter result. If you want crunch, fold in toasted sunflower seeds or chopped nuts right before serving.

4. Make it ahead but dont let it sit too long if you like fresh crunch. The flavors get better after 10 to 30 minutes, but veggies soften after a few hours. For longer storage keep the dressing separate and mix just before serving or add some crisp bits only when you eat it.