Chickpeas Salad Sandwich

This Chickpeas Salad Sandwich recipe is easy to make with mostly pantry ingredients. It’s loaded with chickpeas, fresh herbs, crunchy celery, nuts and a hint of sweetness. This salad is made with vegan mayo, but can be made oil-free too.

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If you are looking for a bean loaded sandwich recipe or a delicious creamy chickpeas salad, this simple recipe is all you need. This chickpeas salad sandwich recipe should be a vegan version of a Chicken Salad Sandwich, but it’s not. I don’t remember that well how a chicken salad sandwich should taste like, but what I do know is that this recipe is very delicious. It has the same kind of flavors like a classic chicken sandwich, but instead of chicken chickpeas are added and also other plant-based ingredients.

I don’t have anything against vegan meat replacements (such as vegan chicken), but if I can create delicious recipes similar to classic meat recipes but then with whole plant-based foods I’m all for it!


Way back in the blogging days, this used to be called a ”vegan tuna” recipe. But even if you use ”chicken” flavorings, chickpeas will be chickpeas. These days, we call recipes of what they actually are and use traditional more classic meat based  recipes as in inspiration. I think that is a wonderful development. Plant-based recipes are just super delicious!

I say it quite often on Instagram stories, but I will share my opinion on beans and legumes again: beans are sexy and highly underrated. It only takes a few minutes to create a delicious nourishing bean salad and I make it quite often.


Chickpeas are in my opinion not only delicious, but they are also versatile. And with that I mean, think beyond hummus. Oven roasted with herbs they become a crispy snack. Chickpeas will also thicken any dressing or sauce. You can even make chocolate hummus or cookie dough with chickpeas.

But my everyday favorite way to use chickpeas it to add them to a salad. This chickpeas salad sandwich recipe is so delicious, even without the bread.

With the fresh herbs, crunchy nuts, raw onion, and crunchy celery these chickpeas become so tasty. The flavors and textures combine so well. And with that you are also getting in a good plant-based source of protein and fiber.


I’m well aware of the fact that this is not the first (nor the last) vegan chickpea salad on the internet, but this is my favorite. Isn’t that a biased opinion? Totally. But this is simply the best vegan chickpea salad.

You can make it oil-free if you wish, so that is big plus in my book.

Next, I made sure the flavors and textures are well balanced and combined. So, think of chewy chickpeas, but then with a crunchy bite of celery and walnuts. A slightly spicy raw onion taste, but then with the sweet taste of raisins. The pungent flavor of mustard, but then with a hint of tangy lemon juice.

The most important thing is to use fresh herbs and raw onion. This immediately changes everything about the flavor of chickpeas.

And lastly, you have the option to decide how creamy the salad will be. This vegan chickpeas salad sandwich is also delicious with less vegan. Mayo. It will be less creamy, but the taste will still be irresistible.

Ingredients for Chickpea Salad Sandwich in a blue bowl on a white backdrop with a spoon in it


This recipe is super versatile so I’m giving you some options here in case there is anything in the recipe you don’t like. I like it creamy but without too much mayo so I also used mustard. I also added a crunch with the walnuts, and hint of sweetness with the raisins. Personally, I love sweet with savory and smooth with crunchy.

  • Add more dill if you like a fresher taste. I would go easy with the fresh parsley as this can easily be overwhelming.
  • Use fresh grapes instead of raisins if you would like to make this recipe totally whole food plant-based (using only ingredients which are little/not processed).
  • Skip the raisins in case you find a salad too easily too sweet.
  • For more sweetness add in chopped dates.
  • Use a combination of tahini and lemon juice (see recipe card) instead of vegan mayo if you want to make this recipe oil-free. Oil-free hummus is also a nice vegan mayo replacement. Simply adding a chopped avocado can make the salad creamier too.
  • If you are allergic to nuts, use pumpkin- or sunflower seeds or hemp hearts instead of walnuts.
  • And if you are gluten-free, use a gluten-free bread or wrap. I have combined this salad with roasted veggies and loved that too!
  • For a nice ”cheesy” hint of flavor, add a bit of nutritional yeast.
  • Don’t like pickles? Add capers.
  • And finally, if chickpeas are not your cup of tea you can use butter beans instead.

If you love chickpeas, chances are pretty high you will love this salad as much as I do no matter how you serve it.

Chickpea Salad Sandwich in a blue bowl on a white napkin with a spoon it it


The simple and most popular way is to serve this is on two slices of (toasted) bread. I recommend making a creamier salad then with more vegan mayo so it stays better in the sandwich.

But you can also serve this salad in a wrap. It’s easier to eat since the wrap will prevent all those chickpeas from escaping.

Another very practical way of serving this is open-faced, so like a tartine.

Chickpea Salad Sandwich on a piece of bread with a piece of lettuce next to a slice of bread on white parchement paper Chickpea Salad Sandwich in bread cut in half on white parchement paper


For this recipe you don’t have to cook your own chickpeas from scratch. It’s totally ok to use chickpeas from a can or jar. I personally prefer then to use the organic chickpeas in a glass jar and I make sure to rinse them well.

You can keep this salad in the fridge for up to 5 days! If you want to meal prep this, all you have to do is make the actual sandwich with the bread. The salad itself can be made 5 days before.

I find this salad to be super delicious once the flavors had time to develop and combine, so I would actually advise you to make this salad ahead. You will be surprised how much all these flavors can develop overnight.

And lastly, if you like the taste of raisins but find them too chewy you can soak the raisins in lukewarm water for about an hour (or until soft). Drain the water and add the raisins to the salad. This will still provide the salad with a hint of sweetness, but the raisins will be less chewy and not compete with the chewiness of the chickpeas. After all, the chickpeas are the star in this recipe.

Looking for more chickpea recipes? Then you will love:

If you are going to make this recipe and snap a photo for Facebook or Instagram, don’t forget to tag me @TheGreenCreator and #thegreencreator. I love to see your amazing recreations of my recipes.

Chickpea Salad Sandwich with bread and lettuce sliced in half to show the inside on a wooden cutting board with a white backdrop


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Chickpea Salad Sandwich with bread and lettuce sliced in half to show the inside on a wooden cutting board with a white backdrop

Chickpeas Salad Sandwich

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  • Author: Bianca
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 3 servings 1x 1x
  • Category: lunch / main
  • Method: no bake
  • Cuisine: American
  • Diet: Vegan


This Chickpeas Salad Sandwich recipe is the perfect lunch, dinner, side or on-the-go recipe.

It’s made with mostly pantry ingredients and loaded with chickpeas, fresh herbs, crunchy celery, nuts and a hint of sweetness. This salad is made with vegan mayo, but it can be made oil-free too.



For the Chickpeas Salad Sandwich:

  • 2 cups / 340 gr cooked chickpeas
  • ½ lemon, juice only
  • 2 tbsp vegan mayo*
  • 1 large rib celery, thinly sliced
  • ½ red onion, diced finely
  • 1 tbsp parsley, finely chopped
  • 2 tbsp dill, finely chopped
  • 1/2 tbsp Dijon mustard
  • 1/3 cup / 30 gr walnuts, chopped
  • ½ tsp salt
  • 2 pickles, diced
  • black pepper, to taste
  • 1 ½ tbsp raisins*

For the sandwich:

  • Chickpea salad, see above
  • 2 pieces of lettuce
  • 2 slices of bread, (I used sourdough, but gluten-free is also perfect if you wish)


Add the cooked chickpeas to a large bowl. If you are using chickpeas from a can or glass jar, rinse them thoroughly.

Next, add all the remaining salad ingredients into the bowl.

Mix with a large spoon until well-combined. For a creamier and less textured salad, mash about 1/4 of the chickpeas with a fork and stir to combine.

Store in the fridge in a sealed container for up to 5 days.

To make a sandwich, you can start by lightly toasting each slice of bread. This is optional. After that, apply a thin layer of vegan mayo on a slice of bread followed by a piece of lettuce. Place a good amount of the chickpeas salad onto the slice of lettuce, then fold the other slice of bread on top. Cut in half and serve.


To make this recipe oil-free:
Replace the vegan mayo with equal amounts of:
Tahini, soy yogurt or oil-free hummus

If you find the raisins too chewy, you can soak them in lukewarm water until soft. Drain the raisins and add them then to the salad. You can also use cranberries, or chopped dates instead.

As a meal prep, I would make the salad ahead, but assemble the sandwich no longer than a few hours before serving or taking it with you.

This salad can be kept in the fridge in an air tight container for up to 5 days.

All photos and content are copyright protected. Please do not use my photos or recipes without prior written permission. Thank you!

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