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This Herby Chickpea Salad Sandwich is made with a flavorful smashed chickpea salad loaded up with lots of herbs, and layered with crunchy carrots & radishes, cucumber, avocado and sprouts. Vegan and Gluten-free adaptable!
The healer you have been looking for is your own courage to know and love yourself completely. ~Jung Pueblo~
Every once in a while I get a hankering for a good old-fashioned sandwich. What I love about this Green Goddess Sandwich recipe is you can make the flavorful smashed chickpea salad ahead and assemble the sandwiches (or wraps) as needed during the busy work week! The flavorful Chickpea salad keeps for 4-5 days in the fridge!
How to make a VEGAN Chickpea Salad Sandwich!
Back in my twenties, right after college, my friend Tonia and I started a very illegal sandwich business down in Los Angeles. How we got away with it, and how we had the audacity to do this, I still have no idea, but necessity is the mother of invention, and so we just did it.
Eventually, we went on to open a real, bonafide restaurant, but every time I make a sandwich, I can’t help but think of those crazy sandwich-making days, when life still felt a little wild and free and full of possibilities!
Vegan Chickpea Salad Ingredients:
- vegan mayo
- salt and pepper
This week I’ve partnered with Maille Mustard to bring you this hearty vegan, Spring Goddess Sandwich made with an herby Chickpea Salad, loaded up with crunchy radishes, cucumber, carrots, avocado and sprouts.
Their old-style whole grain mustard, partnership aside, is truly one of my favorite whole-grain mustards out there, and it’s especially great for perking up vegan sandwiches.
It starts with making the quick Chickpea Salad. Fresh dill, parsley and Maille mustard give it such a burst of flavor!
This could easily be turned into a wrap or stuffed into a pita, or simply served over a bed of greens.
And of course, feel free to use gluten-free bread or wraps.
To add creaminess to the vegan Chickpea Salad, I used a Vegan Mayo.
You can use store-bought, or make your own vegan mayo!
So tasty, so easy and so yummy. Very satisfying!
This deliciously springy sandwich with herby chickpea salad, crunchy carrots & radishes, cucumber, avocado and sprouts is fast, easy and oh so tasty! You’ll love it.
Other recipes you may like!
- Hearts of Palm Tuna Salad
- 40Healthy Lunch Ideas!
- VEGAN MAKE-AHEAD SALADS
- Smashed Chickpea Avocado Sandwich
- Curry Chickpea Salad Wraps with Toasted Coconut
- Vegan Chickpea Salad Sliders with herbs, capers and Arugula
Herby Chickpea Salad Sandwich
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2 extra large sandwiches 1x
- Category: vegan, sandwich, lunch
- Method: mix
- Cuisine: northwest
- Diet: Vegan
- 1 batch Vegan Chickpea Salad (see below)
- 4 slices whole-grain bread or bagels ( or sub wraps or gluten-free bread or wraps)
- 1 tablespoon Maille Mustard
- 2 large lettuce leaves ( red leaf, green leaf or romaine)
- 1 Turkish cucumber, thinly sliced
- 1 carrot, thinly sliced ( use a vegetable peeler)
- 4 radishes, thinly sliced
- 1 avocado sliced
- big handful sprouts- alfalfa, sunflower or diakon
- 1 can chickpeas, rinsed and drained
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped dill (or sub 1/8 cup fresh tarragon)
- 2 tablespoons whole grain mustard
- 1–2 tablespoons Vegan Mayo ( or regular, store-bought, sub 2–3 teaspoons olive oil)
- generous pinch salt and pepper
- Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.
- Assemble the sandwiches. Spread a little whole grain mustard on the bread.
- Top with lettuce and a generous amount of the chickpea salad.
- Layer sliced cucumber, carrots, radishes and avocado.
- Top with a mound of sprouts and bread.
- Cut in half and enjoy!
Make the chickpea salad ahead, and have on hand for meals during the week. It keeps for 4-5 days in the fridge! Great for meal prep.
- Serving Size: -with 2 slices, Udi's Wholegrain GF Bread
- Calories: 482
- Sugar: 16.3 g
- Sodium: 1384 mg
- Fat: 14.4 g
- Saturated Fat: 1.7 g
- Carbohydrates: 70.8 g
- Fiber: 17.2 g
- Protein: 16.8 g
- Cholesterol: 0.7 mg
Keywords: vegan tuna salad, vegan tuna salad with chickpeas, vegan chickpea salad sandwich, green goddess sandwich, chickpea salad,,chickpea salad, vegan egg salad, chickpea sandwich, chickpea wrap
A tasty dish. Thank you, Feasting At Home!
Mine was a little messy, so I ate it open-faced, but it was delicious. Definitely will make it again!
Glad you enjoyed!
I’ve made this recipe twice now, it’s delicious! Nice lunch sandwich for work.
Thanks Noor, so happy you are enjoying!
On my menu for this week! Wondering if “everything but the bagel” seasoning and on sourdough bread would work?
Sounds good to me!
I cannot stop making this delicious chickpea recipe! I love sandwiches, and I’ve been lacking a solid recipe since becoming vegan. This is a fantastic substitute for tuna salad for my other sandwich lovers out there!
I love chicken salad but since going plant based last January it’s been difficult to find a good vegetarian replacement that satisfies this craving. The smash chic pea salad sandwich was amazing! Looking forward to trying other chickpea recipes
I can’t wait to try this recipe, it looks absolutely delicious!
I love your blog and I love your photography! I look forward to your email every week! Thank you!
Can’t wait to try this sandwich. It’s made with all my favorites.
Thanks for another wonderful recipe!
A nice hearty veggie sandwich. The chickpea salad would also be awesome in lettuce cups if you wanted leftovers and don’t want to double up on carbs.
Wonderful recipe! I’m keeping it for life.
This was so yummy! My husband couldn’t believe it was chickpea salad. I made it with a few changes. I used guacamole since I didn’t have any avocados and added broccoli sprouts. DELICIOUS!!! Thank you again!
Tasty, fresh, amazing 😍
Mmmm. I am in no wat vegan, but this was a surprisingly delicious meat-free sandwich 🙂
I just love how you’ve used the microgreens. Not many people know how much flavour is packed in those tiny leaves.
This has become my go-to sandwich for the work week. Yum! As a newbie with nutrition facts, do the nutrition facts associated with this recipe pertain to the filling only? Thanks!
Can I make these the night before a luncheon?
I would recommend making the salad ahead, but assembling the morning before, so bread doesn’t get soggy and sprouts stay nice and crisp.
this makes a fantastic sandwich. I made it as an egg salad instead of making it with chickpeas and it was perfect.
Thanks Sarah, glad you liked it and love your adaptation!
I loved this recipe! Very complete flavor and texture profiles that taste like something I would get at the downtown cafe. I was able to get four sandwiches out of this recipe. Not difficult to make either. I liked using toasted bagels.
This sounds pretty good, but I really don’t like mustard. Unfortunately. Any ideas on what to sub? I know the mustard makes quite a bit of a taste influence. Thanks!
Just leave it out! Maybe add a few drops of vinegar.
Thanks for your reply. I’ll give it a try with a bit of vinegar.
Can’t wait to try this!
Whole family (including my non-vegan oldest son) LOVED this sandwich. We used a much smaller seeded vegan bread and did a side of vegan tomato soup with a cornichon garnish. SO GOOD!!! Thank you!!!!
Awesome Mande, glad they like it!!!
The ultimate sandwich who needs ham