Sandwich With Chickpea Salad (Vegan), Completely Vegan

We make this simple chickpea salad sandwich all the time as a creamy and full vegetarian lunch option.

Made with a few tasty but simple ingredients, it tastes like chickpea tuna salad but is completely vegan. My husband constantly requests that I make this for him to take to work!

Why Is This Sandwich So Delicious?

• The flavor and textures of this chickpea salad sandwich will appeal to even the most ardent meat-eaters. It’s a fantastic lunch or dinner recipe with chunks of rich chickpeas, creamy mayonnaise, zesty Dijon mustard, and fresh vegetables.
• Eat it straight away or freeze it for later! Refrigerate the chickpea salad for 3 to 4 days in an airtight container.

Important Ingredient

Chickpeas – You might not realize it, but chickpeas are an important part of this sandwich. These legumes are high in protein, packed with nutrients, and high in fiber. Garbanzo beans are another name for chickpeas, so you could find them labeled that way at the store, but they’re the same thing.

Chef’s Advice

• Simple toppings are best! You won’t need to add much else to our chickpea salad sandwich because it’s already flavorful. Personally, I enjoy the crispness that romaine lettuce provides. Tomatoes and pickles are also excellent choices.
• Don’t forget to simmer! When using canned chickpeas, cooking them makes a big impact. If you don’t want to use canned chickpeas, you can certainly cook them from scratch. You can compensate by adding more mayonnaise if your chickpeas have a dry texture.
• If you are not on a vegan diet, normal mayonnaise will suffice. The flavor of your chickpea salad sandwich will not be affected.

Sandwich With Chickpea Salad

This meat-free vegan version of my Costco chicken salad is just as creamy and delicious.

Ingredients

• 2 15.5-ounce cans chickpeas about 3 ¾ cups
• 2 tablespoons celery minced
• 4-5 tablespoons vegan mayonnaise
• 2 tablespoons yellow onion minced
• 2-3 teaspoons vegan Dijon mustard plus more to taste
• 2 tablespoons parsley
• ½ teaspoon salt

Equipment

• medium saucepan
• colander or fine-mesh sieve
• Large bowl
• potato masher or fork
• silicone spatula or spoon

Instructions

1. Fill a medium saucepan halfway with chickpeas (and liquid). Simmer for 10 minutes over medium heat, then drain chickpeas thoroughly in a colander or sieve.
2. Drain chickpeas and place them in a large mixing basin. Mash chickpeas with a potato masher or fork until desired consistency is obtained.
3. Toss mashed chickpeas with celery, onion, parsley, vegan mayonnaise, vegan Dijon mustard, and salt. To properly mix all ingredients, stir well.
4. If desired, chill chickpea salad before serving on toast or in lettuce cups with desired toppings.

Notes

• Make sure to use vegan mayonnaise and honey-free Dijon mustard.
• Refrigerate any leftover chickpea salad for up to 4 days in an airtight container.

Nutrition Information

Serving: 1serving, Calories: 153kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 553mg, Potassium: 169mg, Fiber: 5g, Sugar: 1g, Vitamin A: 141IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg, Net Carbs: 10g