Chickpea Salad Sandwiches
These chickpea salad sandwiches are a delicious vegan twist on classic tuna or chicken salad made with mashed chickpeas and tangy vegan mayo. They are completely plant-based and pack wonderfully for lunches or quick weeknight dinners.
Creamy mashed chickpea salad loaded with celery and herbs piled high on hearty sandwich bread.
Nutrition per serving
Ingredients
Salad
Sandwich
Instructions
Mash the Chickpeas
Add drained chickpeas to a large bowl and mash with a fork or potato masher until about two thirds of the chickpeas are mashed and the mixture is chunky but holds together. Leave some whole for texture.
Mix the Salad
Add vegan mayonnaise, Dijon mustard, diced celery, fresh dill, and lemon juice to the mashed chickpeas. Stir everything together until well combined. Season generously with salt and black pepper.
Taste and Adjust
Taste the chickpea salad and adjust seasoning as needed adding more lemon juice for brightness or more mayo for creaminess. The salad should be well seasoned and flavorful.
Assemble Sandwiches
Spread a generous portion of chickpea salad onto four slices of whole grain bread. Top with any desired vegetables like lettuce tomato or cucumber and close with the remaining bread slices.
Serve or Store
Serve immediately or wrap sandwiches tightly in parchment paper for packed lunches. The chickpea salad keeps in an airtight container in the fridge for up to 4 days.
Substitutions
Common mistakes
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