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This Chickpea Salad Sandwich is loaded with plant-based proteins, fresh herbs, crunchy add-ins, and creamy vegan mayo. It’s simple to make, yet boasts so much flavor. Vegan, Oil-free, Gluten-free.
Enjoy the classic fillings and flavors of chicken salad with this Chickpea Salad Sandwich Recipe. It’s the perfect quick lunch or lazy dinner recipe that’ll keep you nourished, full, and satisfied at all times.
Table of Contents
The Ultimate Vegan “Chicken” Salad
While I didn’t eat “traditional” chicken salad growing up, I had many a vegetarian variation. Those were often made with meat substitutes, but I much prefer this wholesome version made with chickpeas!
Not only are chickpeas more affordable, but these legumes truly make a vegan “chicken” salad that’s next level. Chickpeas are packed with protein, have a nice “chew,” and have the added bonus of being an excellent source of dietary fiber. And since sharing this recipe, I’ve had several readers agree that this is simply the best vegan alternative.
What You Need for Chickpea Salad
This simple chickpea salad sandwich recipe is made with 11 simple ingredients, but don’t mistake that for simple flavor. In addition to smashed chickpeas, you’ll need:
- Vegan mayo: I highly recommend using my homemade mayo. It actually taste like mayonnaise, but is completely oil-free and has been my go-to recipe for years. If preferred, opt for a store-bought vegan mayonnaise, but please try my homemade version at least once! Trust me – it’s the BEST!
- Fresh veggies and herbs: Crunchy celery and herbaceous parsley and dill add both flavor and texture.
- Fruits and nuts: Slivered almonds and sweet, red grapes are my personal favorites, but you can also try chopped pecans, raisins, or dried cherries or cranberries.
- Good sandwich bread: This is only needed if you’re making vegan chickpea salad sandwiches and any bread will do. You can even make your own Homemade Whole Wheat Bread, if desired.
How to Make a Chickpea Salad Sandwich
- In a large bowl, make the vegan mayo by whisking the homemade mayonnaise, fresh lemon juice, dijon mustard, and poultry seasoning until combined. Season with black pepper to taste.
- Add the drained and rinsed chickpeas then mash to your liking with a potato masher or fork.
- Toss in the celery, red onion, parsley, almonds, and optional grapes and fresh dill. Mix to combine.
- Serve immediately or refrigerate until chilled and enjoy as desired.
Caitlin’s Cooking Tips
- Halve this recipe for a smaller prep. As written, this vegan chicken salad makes 6 servings, but can be easily adjusted to make less (or more).
- Don’t over mash the chickpeas. You’re shooting for a texture somewhere between whole chickpeas and Creamy Hummus. I personally prefer mashing 75% of the chickpeas, but if you crew up loving chopped chicken salad, you can leave even more texture. Whatever you do, avoid mashing the chickpeas into a paste.
Serving Suggestions
The only thing better than this well-seasoned chickpea salad is the number of delicious ways you can enjoy it. It’s hearty enough to be served as main dish or protein-packed afternoon snack.
Try smashed chickpea salad on your favorite whole grain bread slices or stuffed in pita pockets with lettuce, tomato slices, and additional spicy mustard and vegan mayo. Or, keep it light and enjoy in lettuce wraps, spread on crackers, or as a dip for crisp veggies.If you’re looking for more vegan sandwich recipes, you’ll also love this Rainbow Veggie Sandwich with Hummus, these Vegan BLTs, and this Vegan Eggplant Reuben!
How to Store Chickpea Salad
This chickpea salad will keep in an airtight container for up to 7 days. Freezing is not recommended.
If you’re prepping this chickpea salad for meal prep, my suggestion would be be to store the chickpea salad separately or prevent your sandwiches from going soggy by protecting each side of the sandwich bread with a piece of lettuce.
Otherwise, prep your sandwiches no more than 12 hours in advance for best results.
Substitutions and Variations
- Gluten-free option: As written the chickpea salad is naturally gluten-free and oil-free. If you’re making this chickpea salad into a sandwich, use your favorite gluten-free bread or turn it into a gluten-free wrap using iceberg lettuce or rainbow chard.
- Nut-free option: Make my homemade tofu using silken tofu instead of whole cashews and replace the slivered almonds with sunflower seeds (or omit them altogether!).
- Make it spicy: If you love all things buffalo, you’ll love this Buffalo Chickpea Salad.
Recipe FAQs
Yes, any canned beans can be eaten straight from the can, chickpeas included! For the best taste and texture, it is best to drain the liquid from the can and rinse them thoroughly under cool water before eating.
No, these legumes are the same thing and can be used interchangeably.
I personally prefer cooking my own chickpeas from scratch in the Instant Pot, but canned chickpeas are a great option when you’re short on time.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
The Ultimate Chickpea Salad Sandwich
Ingredients
For the Chickpea “Chicken” Salad:
- 1 cup Homemade Vegan Mayo
- Juice of 1 lemon
- 1 tablespoon dijon mustard
- 1 teaspoon poultry seasoning blend
- 4 cups cooked chickpeas drained and rinsed if canned
- 2 large ribs of celery thinly sliced
- ½ cup red onion diced
- 2 tablespoons parsley diced
- 2/3 cup slivered almonds
- 1 cup red grapes sliced in half
- Salt and black pepper to taste
- Optional add-ins: 1/2 tbsp dill 2/3 cup raisins or other dried fruit
For each Sandwich:
- Chickpea salad above
- 2 pieces of lettuce
- 2 slices of bread gluten-free if necessary
Instructions
- Make the "Mayo": Add the mayo, lemon juice, mustard, and poultry seasoning to a large bowl with black pepper, to taste. Whisk until well-combined.
- Mash the Chickpeas: Add the chickpeas to the same bowl, then use a potato masher or a fork to mash them to your liking; I prefer to roughly mash around 75% of them.
- Add the Add-Ins: Toss in the celery, onion, parsley, almonds, grapes, and any other optional ingredients. Mix well, then season with additional salt and pepper, if necessary. Serve immediately or refrigerate in a sealed container for up to 7 days.
- Sandwiches: To assemble each sandwich, lightly toast 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the chickpea salad onto one slice of bread, then fold the other on top. Serve as desired – lettuce cups, crackers, or veggies on the side are also great ideas!
Recipe Notes
- Meal Prep: I would suggest prepping the Salad ahead of time, but prepping each sandwich the night before to prevent soggy bread. Or, protect each side of the sandwich with a piece of lettuce!
- Nut-Free: make the tofu-based version of the mayo, and replace the almonds with sunflower seeds
I love this recipe! If you are using store bought vegan mayo I would recommend only putting in about 3/4 cup since it is pretty thick. I added some diced apple for sweetness and it’s so delicious. Thanks, Caitlin!
Thanks for the tips, so happy to hear you liked it!
I’ve made this recipe a gazillion times, and it’s by far my favorite vegan recipe to date! I try to eat this weekly..yup, love it that much. And the fresh dill?? Game changer! Yum! 5 STARS!
The fact that you’ve made it a gazillion times is the best endorsement, thanks so much!
Delicious! Although, I didn’t have some of the ingredients it still came out delicious! I loved the addition of grapes! I find myself going to straight to your blog for most recipe ideas because it’s reliable, healthy and delicious!
Awesome, glad to hear it!
As plant-based athlete that is trying to incorporate more healthy meals into my diet, this recipe was so great! It exceeded my expectations! Not only is it yummy, but it is also very healthy!
Thank you, Alex! I’m glad you enjoyed it
Has anyone tried freezing this without the fruit added?
I believe that should be fine, though the mayo may separate a little once it thaws
Absolutely fantastic!!! The flavors are so amazing. Thank you for this excellent plant based option.
You are very welcome, Stefanie!
Holy cow! This is so good. I was sceptical, but it is so delicious. I made it for lunch for this week since it makes enough. Good job, girl!
So happy you liked it! Thanks!
I made this with green apple instead of grapes and added carrots and it also came out great!
Sounds delicious!
Cant believe how simple and yummy this is!! Dont miss the chicken at all!
SO MANY FLAVORS. This is 100% better than chicken salad with real mayo by a landslide. I’m not vegan but your recipies and YouTube videos have really broadened my diet to so many more healthy and plant based foods!
That makes me so happy to hear! Thanks, Megan 🙂
I used the almond slivers but only used 1/4 cup and loosely crushed them with my hands. I love how they gave the chickpea salad a nice crunch without having to using celery which I’m not a fan of. Only used 1/2 tsp of poultry seasoning I find poultry seasoning can be overpowering. Only used 1/2 cup of vegan mayo and only 1/4 cup onions. Surprising I used 1 tsp more of the mustard bet you thought I was going to say I used less…lol. The more time it gets to chili in the fridge the better it gets!
I think I’m addicted to having this! I like to have it without the bread, like a potato salad which it reminds me of except that its much easier to make and more healthier too! I like it with freshly ground pepper and black salt (kala namak) on top. That gives it an nice eggy taste making it taste like a potato egg salad!
Thanks for the great review, Laura!
I made this recipe recently, and really love it! I was aiming to make it with cranberries originally, but decided to give the grapes a shot, and I’m glad that I did. I forgot to add the Dijon mustard in, and still loved it without. Thanks for your posts!
Cranberries would be great too! I’ll definitely have to try that out 🙂
Wow, this is amazing. I just made it and even my non-vegan roommates love it. How long will it last?
You can store leftovers in the fridge for up to a week!
This is sooo yummy! I was worried that the chickpeas would make it taste too “healthy,” if you know what I mean, but it tastes delicious. And I’m usually really bad at cooking, even simple things like this, but this came out so good!!!
Glad you enjoyed, Brittany!
Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I’m sure it will taste even better for lunch tomorrow!
haha, yes! You can never go wrong with nooch 🙂
Just made this and it tastes fantastic! I did add a little nooch bc nooch is life XD I’m sure it will be even better for lunch tomorrow ????
Just made this and it’s so delicious!! Added the grapes and dill to it that you suggested to add and I’m so happy this recipe makes quite a bit, because I’ll definitely be eating this throughout the week!!
Tried this today. Sooo good! This recipe is very forgiving. As long as you have the chickpeas and mayo, you can basically add any fruit, veggies, and spices you want! I added basil, a allspice blend, carrots, sugar snap peas, green apple, onions, and almonds. Delish!
Yes, totally! I love your combo, Abi 🙂
You are a genius, Caitlin. Used to love chicken salad. So happy to have a delicious vegan replacement 🙂 🙂
Thank you, Jessica!
Thank you for the options! I rarely ever had tuna salad, but I did try it one time with raisins, walnuts, and celery and ended up enjoying it! Glad that yours is oil free too! Look at how creamy and decadent your salad appears–nailed it once again!, Caitlin!
such a yummy lunch! great recipe, the whole family loved it!
Happy to hear the family loved it!
Hi Caitlin! Would you consider giving nutritional info? I would love to make this soon but because of my diet, I have to know the calories, total fat, etc. I hope to make it soon, it looks AMAZING. Thank you!
Hi Danielle – I do not provide the nutrition information to my recipes, as this can be triggering for many people. There are plenty of free calculators online where you can do this yourself though! 🙂