This vegan chickpea salad sandwich is perfect for quick lunches, picnics, and meal prep! The easiest chickpea salad recipe that requires just 7 ingredients and 5 minutes to make.
The easiest 5 minute vegan sandwich
Vegan chickpea salad sandwiches are one of my favorite types of sandwiches! A thick spread of chickpea salad with crunchy lettuce and ripe tomatoes between two slices of toasted wheat bread? Yuuuum.
If you are looking for a hearty sandwich to pack for lunch or school, then look no further. This chickpea salad is packed with 9 grams of protein per serving to help keep you full and satiated all afternoon. Plus, it is so delicious you will think about it all day until your lunch break! 😉
Ingredients for vegan Chickpea Salad
This chickpea salad requires just 7 simple ingredients!
- Red onion
- Vegan mayo
- Dried dill
- Lemon juice
- Dijon mustard
- Salt + pepper to taste
- 4 slices of bread
Sandwich filling ideas
I love assembling this sandwich with crunchy romaine lettuce, slices of ripe red tomatoes, and a (fucking massive) drizzle of mustard. But you could also use any kind of green you wish, cucumber, or carrots!
What if I don’t have vegan mayonnaise?
I think vegan mayo works the best in this recipe, but you can substitute it with tahini. I also think you might be able to use hummus or avocado – anything with a creamy texture will probably work, although it will affect the taste.
How to make a Chickpea Salad Sandwich
- Mash the chickpeas to your desired consistency. I like to leave some texture for an extra bite.
- Add the chopped veggies, mayo, and spices. Stir until incorporated.
- Toast some bread and assemble your sandwiches!
How to meal prep Chickpea Salad Sandwiches
This sandwich is so easy to make that you don’t even need to meal prep it – it’s ready in just 5 minutes!
But if you want to meal prep sandwiches ahead of time, store the chickpea salad it it’s own container and assemble the sandwich the day you plan to eat them so your bread doesn’t get soggy. You could also protect your bread by lining it with pieces of lettuce so the chickpea salad doesn’t touch the bread.
This chickpea salad will last about 5 days in the fridge.
More recipes with chickpeas
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
This vegan chickpea salad sandwich is perfect for quick lunches, picnics, and meal prep!
- 1 15oz can chickpeas, drained and rinsed
- 1/2 small red onion, diced (1/4 cup)
- 1 celery stalk, diced (1/4 cup)
- 2–3 tablespoons vegan mayo (sub tahini or hummus)
- 2 teaspoons dry dill
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoons black pepper, or to taste
- 4 slices of bread
- Lettuce, tomato, cucumber (optional)
- Add chickpeas to a mixing bowl and mash with a fork or potato masher, leaving some texture.
- Add the remaining chickpea salad ingredients to the bowl and mix. Taste and adjust seasonings if needed.
- Serve on toasted bread and enjoy!
For meal prep, I recommend keeping the chickpea salad in it’s own container and assembling the sandwich the day you plan to eat it so the bread doesn’t get soggy.
This recipe makes 2 very thick sandwiches, but you could get 4 sandwiches out of it if you like a lighter filling-to-bread ratio.
Nutrition information is calculated not including the bread or sandwich toppings.
- Serving Size: 1 sandwich
- Calories: 278.42 cals
- Sugar: 6.48g
- Sodium: 817mg
- Fat: 14.7g
- Saturated Fat: 1.1g
- Carbohydrates: 30.20g
- Fiber: 8.2g
- Protein: 9.15g
- Cholesterol: 0mg
Keywords: sandwich with chickpeas, vegan sandwich, garbanzo beans