This Chickpea Salad Sandwich is my go-to recipe whenever I have vegetarian sandwich craving. It is a great option with the goodness of canned chickpeas and a tangy tahini dressing, all nestled between slices of homemade oatmeal bread.
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❤️ Why you'll love it
Nutritious: Chickpeas are an excellent source of protein, fiber, vitamins, and minerals.
Easy recipe: this sandwich is made with canned chickpeas, is a breeze to prepare and is perfect for back to school lunches.
Versatile: this sandwich filling is highly adaptable to your taste preferences. Throw in some diced crunchy veggies like cucumber or bell peppers for added freshness and texture.
🥘 Ingredients
Canned chickpeas: also known as garbanzo beans
Tahini
Olive oil
Lemon juice
Salt and black pepper
Green onions
Celery
Fresh garlic cloves
Gruyere cheese: use ¼ cup nutritional yeast flakes for a vegan alternative.
Sturdy bread slices: my favorite bread for these sandwiches is this recipe for Maple Oat Bread. The contrasting sweet in the bread with the tangy lemon and spicy garlic in the chickpea salad compliments each other very well.
Avocado
Butter lettuce
Fresh cilantro
Mayonnaise: choose a vegan mayonnaise for a vegan alternative.
Fresh tomato slices
🔪How to Make a Chickpea Salad Sandwich
- In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper
- Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
- Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
- Spread each slice of bread with mayonnaise (if using). Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices. Cover with second slice of bread.
🥄 Equipment
Medium bowl
Hand whisk
Fork
Wooden spoon
🥫Storage
Refrigerate: store it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days.
📖 Variations
Mediterranean Twist: Add chopped kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the chickpea salad mix for a Mediterranean-inspired delight.
Spicy Kick: Sprinkle in some chili powder or cayenne pepper for those who enjoy a bit of heat.
Curry flavor: Add some curry powder to make a curried chickpea salad sandwich.
Protein boost: make a chickpea egg salad by stirring in a chopped hard boiled egg.
💭 Tips
- Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
- Use a potato masher or fork to mash the chickpeas to your desired consistency. Some prefer a chunky texture, while others like it smoother.
- Skip the bread and serve the chickpea salad mixture in lettuce wraps along with the fresh veggies for added crunch.
- Substitute fresh dill, or your favorite fresh herbs for the cilantro and add a squeeze of dijon mustard to the dressing.
🙋 FAQ's
What can I substitute for Tahini?
Tahini is a sesame seed butter and can easily be substituted with cashew butter, sunflower butter, or peanut butter.
Are canned chickpeas healthy?
Canned chickpeas are a convenient and nutritious option. Opt for low-sodium versions to reduce salt intake.
Can I make the chickpea salad ahead of time?
Absolutely! The chickpea salad can be refrigerated for up to 5 days.
📚 Related Recipes
Portobello Cheesesteak Sandwich is a hearty hot sandwich perfect for lunch or dinner.
Cheese and Pepper Heros are delicious hot or cold and make a perfect portable lunch as they can easily be reheated.
Kids and adults alike will love this English Muffin Pizza recipe.
Air Fryer Grilled Cheese is easy to make with a buttery toasted bread and cheesy filling.
Chickpea Corn Patties are great on their own or as a sandwich.
🍽 Serve with..
Serve this chickpea salad sandwich with a side of fresh fruit or a small green salad for a complete and well-balanced meal. You can also enjoy the sandwich filling in a lettuce bowl, on top of a green salad, to top crackers.
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📖 Recipe
Chickpea Salad Sandwich
Equipment
- Medium bowl
- Hand whisk
- Potato masher , or fork
- Wooden spoon
Ingredients
- 15 ounce canned chickpeas , drained and rinsed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 1½ tablespoons fresh lemon juice
- ¼ cup finely chopped celery
- ¼ cup finely chopped scallions
- ¼ cup finely shredded smoked gruyere
- 8 slices oatmeal bread
- ½ cup cilantro leaves
- ½ avocado , thinly sliced
- 1 large tomato , thinly sliced
- 4 tablespoons mayonnaise , (optional)
Instructions
- In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
- Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
- Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
- Spread each slice of bread with mayonnaise (if using). Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices. Cover with second slice of bread.
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