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Stacked vegan chickpea salad sandwich with avocado and greens on whole grain bread.
Maryam

Vegan Chickpea Salad Sandwich

Creamy, crunchy, and packed with protein, this no-cook sandwich filling tastes like classic egg salad but entirely plant-based.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: lunch, Sandwich
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chickpea Salad
  • 1 can chickpeas 15 oz, drained and rinsed
  • 3 tbsp vegan mayonnaise
  • 1.5 tsp Dijon mustard
  • 2 stalks celery finely diced
  • 2 tbsp red onion finely minced
  • 2 tbsp fresh dill chopped, or 1 tsp dried
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp capers drained, roughly chopped
  • 0.25 tsp celery seed optional but recommended
  • 0.25 tsp black pepper freshly ground
  • to taste kosher salt
For Serving
  • 8 slices sandwich bread or 4 rolls
  • 4 leaves lettuce optional
  • 1 tomato sliced, optional

Equipment

  • Medium mixing bowl
  • Fork or Potato Masher
  • Cutting board and knife

Method
 

Make the Salad
  1. Transfer chickpeas to a mixing bowl and mash with a fork or potato masher until about 75% broken down - you want some texture remaining, not a complete puree. This takes about 2 minutes of mashing.
  2. Add vegan mayonnaise, Dijon mustard, and lemon juice. Stir until evenly combined and the chickpeas are coated. The mixture should look creamy but still have visible chickpea pieces.
  3. Add celery, red onion, dill, capers, celery seed, and black pepper. Fold everything together gently. Taste and add salt as needed - capers add saltiness, so start with a pinch and adjust.
  4. Let the salad sit for 10 minutes if possible. This allows the flavors to meld and the dried herbs to soften. The salad can be used immediately but improves with a brief rest.
  5. Divide the chickpea salad among 4 bread slices, spreading about 1/2 inch thick. Top with lettuce and tomato if using, then close with remaining bread. Press gently and serve, or wrap tightly for later.

Notes

For the best texture, mash chickpeas while they are still slightly wet from rinsing - they break down more easily. The salad keeps refrigerated for 4 days, making it ideal for meal prep. For a lower-carb option, serve in lettuce cups or hollowed-out tomatoes instead of bread.