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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

  • 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.

Keywords: Chickpeas Salad Sandwich, lunch, dinner, side, salad, chickpeas, sandwich, oilfree