Print

Vegan Chickpea Salad Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 4 reviews

This Vegan Chickpea Salad Sandwich is a quick and delicious plant-based alternative to traditional chickpea salad, perfect for a nutritious lunch or light dinner. Made with creamy tahini, tangy Dijon mustard, sweet maple syrup, and fresh crunchy vegetables, it offers a satisfying texture and vibrant flavor packed into whole grain bread with fresh lettuce, tomatoes, and red onion. Ready in just 10 minutes, it’s an easy, wholesome meal for four servings.

Ingredients

Chickpea Salad

  • 1 15-ounce can low-sodium or no salt added chickpeas
  • 2 Tbsp tahini
  • 1 Tbsp Dijon mustard
  • 1 Tbsp maple syrup
  • 1 stalk celery, cut in half lengthwise and finely chopped
  • 1/4 cup diced green onion
  • 1/4 cup sweet relish
  • 2 tsp dried dill
  • Pinch of salt & pepper

Sandwich Assembly

  • 2 slices whole grain bread per sandwich (total 8 slices for 4 servings)
  • Romaine or green leaf lettuce leaves
  • Sliced red onion
  • Sliced tomatoes

Instructions

  1. Prepare Chickpeas: Rinse and drain the canned chickpeas thoroughly. Transfer them to a large mixing bowl and smash using a fork or potato masher, leaving some chickpeas whole to maintain texture. Alternatively, pulse gently in a food processor being careful not to overblend.
  2. Make Dressing & Combine: In a medium bowl, whisk together tahini, Dijon mustard, and maple syrup until smooth. Pour the dressing over the smashed chickpeas. Add the finely chopped green onion, celery, sweet relish, dried dill, salt, and pepper to the chickpea mixture. Stir well until all ingredients are evenly combined.
  3. Assemble the Sandwich: Lay out two slices of whole grain bread for each sandwich. Spread about 1/2 cup of the chickpea salad onto one slice. Layer fresh romaine or green leaf lettuce, tomato slices, and red onion on the other slice.
  4. Serve: Put the two slices together to form a sandwich. Slice if desired and enjoy immediately for the best flavor and freshness.

Notes

  • For an extra protein boost, add sliced avocado or hemp seeds to the chickpea salad.
  • Use gluten-free bread to make this recipe gluten-free.
  • Adjust the sweetness by varying the maple syrup amount to taste.
  • Store leftover chickpea salad in an airtight container in the fridge for up to 3 days.
  • Try adding chopped pickles or capers for a tangy twist.

Find it online: https://marthatasty.com/vegan-chickpea-salad-sandwich-recipe/