This vegan Chickpea Salad Sandwich is incredibly easy and totally delcious! It’s made with a smashed chickpea salad and layered with avocado, cucumbers, tomatoes, and microgreens. Gluten-free adaptable! Video.
The healer you have been looking for is your own courage to know and love yourself completely. ~Jung Pueblo~
In my twenties, right after college, my friend Tonia and I started a very illegal sandwich business in Los Angeles. I still have no idea how we got away with it, or had the audacity to do this, but necessity is the mother of invention, so we just did it, and have lived to tell the tale.
Eventually, we went on to open our real, bonafide vegetarian 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!
What I love about this Chickpea Salad Sandwich recipe is how flavorful and punchy it is. The secret is loading it up with fresh herbs and adding a little mustard. You can make the flavorful smashed chickpea salad ahead and assemble the sandwiches (or wraps) as needed during the busy work week!
Vegan Chickpea Salad Ingredients:
- Chickpeas – I use organic canned chickpeas; drain them and rinse them first!
- Herbs– fresh dill and parsley give this brightness, while scallions add a little bite! Add of tablespoon of fresh tarragon to elevate!
- Whole Grain Mustard– adds punchy flavor.
- Vegan mayo – keeps this totally vegan! Use store-bought or make your own Vegan Mayo!
- Salt and pepper- to taste.
- Optional: finely chopped celery or onion, and capers!
How to make our Chickpea Salad recipe
It really couldn’t be any easier- just mix everything up in a bowl! Smash the chickpeas a little with a fork. This takes about 5-10 minutes if you are a fast chopper, so it is very easy! Taste and adjust salt and pepper.
Chickpea Salad Sandwich serving suggestions
There are many ways to serve this chickpea salad:
- Serve it on a toasted bagel. Lather the bagel up with mayo and mustard, then layer with sliced tomatoes, avocado, cucumbers, lettuce, carrots, and/or radishes.
- Serve it in a tortilla and make a hearty wrap!
- Serve it in a toasted Pita Bread
- Serve it over a bed of dressed lettuces!
Storage
The chickpea salad recipe will keep up to 4-5 days in an airtight container in the refrigerator.
I love having this salad in the fridge on busy weeks, that way I know I always have something healthy on hand. Whip up a sandwich or wrap in the morning right before work. Your day just got 100% better!
I hope you love this one as much as I do, it has been such a godsend through the years…very nourishing! Please leave a note in the comments and let me know what you think!
Other recipes you may like!
- Avocado Egg Salad
- Hearts of Palm Tuna Salad
- Healthy 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
Happy week!
Chickpea Salad Sandwich video
Smashed Chickpea Salad Sandwich Recipe
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 2 extra large sandwiches 1x
- Category: vegan, sandwich, lunch
- Method: various
- Cuisine: Avmerican
- Diet: Vegan
Description
Ingredients
- 1 can chickpeas, rinsed and drained
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped dill (or sub 1/8 cup fresh tarragon)
- 1/2 cup chopped scallions
- 2 tablespoons whole grain mustard, or 1 tablespoon Dijon mustard
- 2–3 tablespoons Vegan Mayo ( or regular, store-bought, sub 2–3 teaspoons olive oil)
- Salt and pepper to taste
- Optional: 1 tablespoon capers
For the sandwich (makes 2-3)
- 1 batch Vegan Chickpea Salad
- 4 slices whole-grain bread or everything bagels (or sub gluten-free bread or wraps), toasted is nice.
- 1 tablespoon 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 large avocado sliced
- big handful of microgreens or sprouts
Instructions
- 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!
Notes
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.
Nutrition
- 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
So tasty and easy to make! Love! Thank you! I made some sourdough ciabatta to go with it 🙂
Perfect!