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Chickpea Salad Sandwich

Our plant-powered chickpea salad is a vegan spin on the classic tuna salad. Build it into an easy sandwich or serve it over salad greens for a quick lunch or dinner.

Serves 4
Ready in 10 mins
Prep time 10 mins
235 calories per serving


> 2 tbsp vegan mayonnaise
> 1 tbsp finely chopped dill pickles
> 1 tsp Dijon mustard
> 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed
> 1 stalk celery, finely chopped
> 1 green onion, thinly sliced
> 1 tbsp chopped parsley
> 8 slices whole-wheat bread, toasted

To Serve:

> Sliced tomato
> Lettuce leaves


In a large bowl, combine the mayonnaise, pickles, and mustard. Season with salt and pepper. Add the chickpeas and lightly crush with a potato masher or fork.
To bowl, add the celery, green onion, and parsley and stir to combine. Season with salt and pepper.
Divide chickpea salad among 4 slices of toasted bread. Top with the tomato slices, lettuce, and remaining bread. Serve immediately.

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