Easy Chickpea Salad Sandwich (Printable)

Protein-rich vegan chickpea sandwich with fresh veggies and a tangy dressing, ready in 15 minutes.

# What You'll Need:

→ Chickpea Salad

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon lemon juice
05 - 1 celery stalk, finely diced
06 - 1 small carrot, grated
07 - 2 tablespoons red onion, finely diced
08 - 2 tablespoons fresh parsley, chopped
09 - 1/4 teaspoon garlic powder
10 - Salt and black pepper, to taste

→ Assembly

11 - 8 slices whole grain bread (or gluten-free if preferred)
12 - 1 cup lettuce leaves
13 - 1 medium tomato, sliced
14 - 1/2 cucumber, thinly sliced

# How to Make It:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still retaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, lemon juice, celery, carrot, red onion, parsley, garlic powder, salt, and black pepper to the mashed chickpeas. Stir thoroughly until evenly mixed.
03 - Taste the mixture and adjust seasoning with additional salt or pepper if necessary.
04 - Arrange bread slices on a surface. Layer lettuce on four slices, then add the chickpea salad, tomato slices, and cucumber on top.
05 - Place remaining bread slices over the layered ingredients to form sandwiches. Slice each sandwich in half and serve immediately or wrap for later consumption.

# Expert Hints:

01 -
  • It comes together in 15 minutes, which means no excuses on busy weekdays.
  • The texture is satisfying in a way that actually makes you forget you're eating something completely plant-based.
  • It stays fresh in the fridge for days, so you can make it once and eat well all week.
02 -
  • The lettuce layer is not optional; it's the difference between a crisp sandwich and a soggy one by lunchtime.
  • If you're making these ahead, keep the chickpea salad and vegetables separate until you're ready to assemble, then build each sandwich fresh.
03 -
  • Use a potato masher instead of a fork if you want a creamier texture, or pulse the chickpeas in a food processor for something smoother—just don't over-blend or you'll end up with hummus.
  • Let the mixed chickpea salad sit in the fridge for 30 minutes before assembling if you have the time; the flavors meld and deepen in a way that makes a real difference.
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