Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1-15oz can organic chickpeas, rinsed and drained; 2 medium carrots, diced small (yields about 1 cup); 3 celery stalks, diced small (yields about 1/2 cup); 1/2 cup fresh cilantro or parsley tightly packed, finely chopped; 2 tbsp roasted sunflower seeds; For the dressing:; 3 tbsp regular or vegan mayo ( See note #1); 1 tbsp wholegrain mustard; 1 tbsp lemon; 1 tbsp brown mustard; 1/4 tsp ground black pepper; A couple of splashes of hot sauce (optional)

Jan 5, 2022 -May contain affiliate links

Jump to Recipe·Print Recipe·5 from 2 reviews

If you’re craving a tuna salad minus the tuna, this is the recipe for you! We made this Chickpea Salad as a vegan option that’s super tasty eaten by itself or put into a sandwich.

Side view of a smashed chickpea salad sandwich with grapes in the background

This recipe for vegan smashed chickpea salad was dreamed up as a vegan alternative for tuna salad, a lunch staple pretty much all year long.

One of the best things about tuna salad is that it can be eaten in a bowl with crackers, on a sandwich or to top a healthy salad. Either way, they are delicious and perfect for days when you don’t want to turn the stove or oven on. Whether you need something portable to take to work for lunch or something to pack into lunch for the kids, this smashed chickpea salad is a great vegan alternative that everyone will love.

An overhead view of the ingredients to make chickpea tuna salad; sunflower sees, half of lemon, chickpeas, carrots, cilantro, celery, and mustard

Chickpea Salad Ingredients

This vegan tuna salad is made with chickpeas and veggies for a colorful, crunchy, and satisfying dish that’s loaded with nutrients! Here are the nutritional highlights of this crowd-favorite dish:

Chickpeas - Chickpeas are one of the best sources of plant-based protein while also having plenty of fiber. They give this vegan tuna salad a great texture!
Carrots - these are high in vitamin C and potassium! They also add great crunch and color to your chickpea salad.
Celery - Celery is high in water content and low in calories. It also offers calcium and iron!
Fresh cilantro or parsley - This fresh and bright flavor makes your chickpea salad come alive.
Roasted sunflower seeds - Sunflower seeds have iron, zinc, calcium, and magnesium. They pair perfectly with the other ingredients in this chickpea salad!

What to Use Instead of Mayo

We used vegan mayo for this chickpea salad recipe, but it's not the dominant flavor. It’s mixed in with mustard, lemon, and black pepper with an optional splash of hot sauce if you like some spice! Instead of mayo, you can use Cashew Cream, or Tahini Sauce. These maintain the richness and flavor with some added nuttiness while still keeping it vegan.

Birdseye view of a bowl with chickpea salad on a wood board with assorted crackers and fresh cherry tomatoes

How to Enjoy Chickpea Salad Sandwich

This delicious chickpea salad can be eaten

As a sandwich on your favorite bread (toasting it makes it even better!). Add pickled onions, microgreens, fresh tomatoes, or avocado for a super filling sandwich.
In a tortilla wrap
As a dip with crackers or chopped veggies (celery, bell peppers, carrots, or cucumber for scooping!)
On a bed of lettuce as a salad with our favorite salad toppings
Sometimes we even eat it with a fork straight out of the refrigerator! It’s a snack with plenty of plant-based protein and lots of yummy flavor.

Either way, we love this new chickpea salad and hope you do, too!

Close up view of a bowl with chickpea salad on a wood board with assorted crackers and fresh cherry tomatoes

How to Store Garbanzo Bean Salad

You can keep this salad in a sealed container in the refrigerator for 3-5 days. We recommend waiting until you’re ready to eat before putting it on bread or lettuce to keep everything fresh!

More Lunch Recipes

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Comments

Handmade by Lorna

August 31, 2015 at 9:24 am

This looks delicious - will be making some of this for lunches next week. Thank you for sharing the recipe 🙂

Reply
- Vicky & Ruth
  
  October 27, 2015 at 2:21 pm
  
  our pleasure 🙂
  
  Reply
Dorie Kosche

January 08, 2022 at 4:27 am

This is so colorful and tasty. I like the addition of purple onion and chopped pickles. Wonderful on my homemade sourdough bread. Thank you for your healthy recipes

Reply
Martine

August 28, 2023 at 11:28 am

This is an hit for picnics. Also delicious with Cannellini Beans and Dill and Curry!

Reply

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.