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Chickpea salad sandwich stacked with fresh lettuce, tomato slices, and sprouts on a wooden table.
Alyssa

Chickpea Salad Sandwich

This simple chickpea salad sandwich will become your new favorite lunch! It's easy to throw together in less than 10 minutes and the leftovers last for 4-5 days in the refrigerator.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 203
Ingredients Method Notes

Ingredients
  

  • 2 cans (15-ounce) chickpeas, drained and rinsed
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped green onion (or red onion)
  • 2-3 tablespoons fresh dill (or 1 teaspoon dried dill)
  • 1/4-1/2 cup vegan mayo (or plain yogurt)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt (or to taste)
  • bread
  • lettuce
  • sprouts
  • tomato slices
  • additional vegan mayo
  • mustard

Method
 

  1. In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky. It's okay if some beans are whole.
  2. Add the celery, onion, dill, vegan mayo, lemon juice, and salt. Stir well to combine.
  3. You can enjoy it right away or cover and place in the refrigerator for up to 5 days.
  4. Assemble sandwiches: Serve in between bread with the toppings you prefer. I like sprouts, lettuce, tomato, and a little mustard. Enjoy!

Notes

This sandwich is perfect for meal prep and can last in the fridge for several days.