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Easy Chickpea Salad Sandwich Recipe

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3.8 from 1 review

This Easy Chickpea Salad Sandwich is a quick and delicious plant-based meal perfect for a nutritious lunch. Made with mashed chickpeas, fresh celery, green onions, and a creamy dressing, it combines satisfying textures and flavors for a healthy, vegetarian-friendly sandwich that can be prepared in just 10 minutes.

  • Total Time: 10 minutes
  • Yield: 2 sandwiches

Ingredients

Chickpea Salad

  • 15 ounce can chickpeas or 1 1/2 cups cooked chickpeas
  • 1 rib celery
  • 3 green onions
  • 1 to 2 tablespoons mayonnaise, vegan mayonnaise, or cashew cream
  • 1 tablespoon lemon juice
  • 1 teaspoon celery seed
  • Kosher salt, about 1/4 to 1/2 teaspoon
  • Fresh ground pepper, to taste

Sandwich Assembly

  • 4 slices bread (homemade or store-bought)
  • Lettuce, spring green mix, or sprouts
  • Hummus (optional, for spreading on bread)

Instructions

  1. Prepare Vegetables: Thinly slice the celery rib, cutting it lengthwise first if it is large, and thinly slice the green onions to prepare for mixing.
  2. Drain Chickpeas: Drain and rinse the canned chickpeas thoroughly to reduce excess sodium and improve texture.
  3. Mash Chickpeas: Place the rinsed chickpeas into a medium bowl and smash them with a fork until they reach a chunky, spreadable consistency.
  4. Combine Ingredients: Add the chopped celery and green onions to the mashed chickpeas. Stir in the mayonnaise, lemon juice, and celery seed, mixing well to blend the flavors.
  5. Season Mixture: Season the chickpea salad with kosher salt and fresh ground pepper. Taste and adjust seasoning as needed, adding more mayonnaise if the mixture feels dry, especially if using cooked chickpeas.
  6. Assemble Sandwiches: Optionally spread hummus on the bread slices for extra flavor. Layer the bread with lettuce or mixed greens, then add a generous amount of the chickpea salad spread. Top with the remaining bread slices to complete the sandwiches.
  7. Store Leftover Spread: Store any leftover chickpea salad in an airtight container in the refrigerator for up to 3 days to enjoy later.

Notes

  • The salad can be made with either canned chickpeas or fresh cooked chickpeas; cooked chickpeas tend to be drier, so you may need to adjust the mayonnaise amount.
  • For a vegan option, substitute regular mayonnaise with vegan mayonnaise or cashew cream.
  • Adding hummus to the bread gives an extra creamy texture and flavor but is optional.
  • This sandwich is perfect for meal prep as the chickpea spread lasts up to 3 days refrigerated.
  • Try serving with toasted bread for added crunch.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sandwich
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/easy-chickpea-salad-sandwich-recipe/