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Green Goddess Sandwich

Herby Chickpea Salad Sandwich

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 2 extra large sandwiches 1x
  • Category: vegan, sandwich, lunch
  • Method: mix
  • Cuisine: northwest
  • Diet: Vegan


A hearty vegan Herby Chickpea Salad Sandwich full of fresh spring veggies and smashed chickpea salad. Fresh herbs and Mustard give these a delicious burst of flavor!


Units Scale
  • 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
Vegan Chickpea Salad
  • 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
  • 12 tablespoons Vegan Mayo ( or regular, store-bought, sub 23 teaspoons olive oil)
  • generous pinch salt and pepper


  1. 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.
  2. Assemble the sandwiches. Spread a little whole grain mustard on the bread.
  3. Top with lettuce and a generous amount of the chickpea salad.
  4. Layer sliced cucumber, carrots, radishes and avocado.
  5. Top with a mound of sprouts and bread.
  6. 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

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