Description

This vegan chickpea salad sandwich is perfect for quick lunches, picnics, and meal prep!

Ingredients

Scale

Chickpea Salad

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

For Serving

4 slices of bread
Lettuce, tomato, cucumber (optional)

Cook Mode Prevent your screen from going dark

Instructions

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!

Notes

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.

Nutrition

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