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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
This is so good that it is addicting!
Oh wow! Thank you, Darla!
This is so good! I make it weekly so I have something in the fridge for a quick lunch.
Glad you like it, Jean!
My friend recommended this recipe to me and it turned out so fantastic!!
Her subs that I included in mine were:
– sriracha sauce instead of poultry seasoning
– tahini instead of mayo
– cucumber and dill pickles instead of celery
– walnuts instead of almonds
– adding a little olive oil to the sauce
I enjoyed mine on warm pita bread with a layer of fresh baby spinach! Will definitely be making this again.
We’re happy you enjoyed it, Steph!
WOW. This recipe blew my mind! I used your vegan mayo with cashews as well. So GOOD. Thanks!
You are so welcome!
This salad is delicious! I meal prepped it for lunches for the week.. and needless to say, I’m really looking forward to lunch 😍
Yay! Thanks, Ava.
I just made this for a warm day dinner. I had all of the ingredients already so I thought I’d try. Yummy! We combined it with some cucumber sandwich spread( English cucumber and vegan cream cheese in the food processor) and YUMMY! Thanks for sharing! Your dishes are always a hit.
Yay! Thank you, Shalleene!
Just made this recipe for my vegan boyfriend &&& he LOVED IT! Whoop-whoop!!! Thank you for sharing your simple and healthy recipes with us : ) Your recipes make it easier for us to continue to be vegan. It’ll be 2 years this March!
SUCESS! So glad you both enjoyed it 🙂
I make this recipe for all my friend get togethers. Nobody else is vegan but they all love it and ask for the recipe! It’s a perfect chicken salad replacement!
Thank you so much, Kim! We’re happy everyone loved it.
I just made this tonight…. OMGSH it is so delicious! This will easily be a part of my weekly meals! ❤️
Yay! Glad you loved it, Monica! ♥
Just finished my sandwich and it was delicious! I love chickpeas and could eat them just plain haha, but this recipe is definitely much better. Prepared it with the cashew mayo & the combination was great.
Massive thank you for all the recipes and great work!
You are so welcome, Adel!
I make this all the time and everyone always loves it. I usually add a ton more mustard because it’s my fav, and eat with crackers. Great camping meal.
The mayo is dangerous. So delicious, but you must save it for he saladm
My partner and I are preparing to go on a road trip for the holidays. This is the first time I will be traveling across the country with a plant based diet. This is such a great option for traveling; easy to make ahead, portable, veggie-packed, and delicious! So excited to add this to our recipes!!!
Great! Thank you Cait 🙂
This is seriously SO yum. Hands down my go-to chickpea salad recipe!!!
Thank you, Taylor!
I made this tonight for a party I’m hosting tomorrow and tried a few bites when I was done, it’s amazing!! I like it better than regular chicken salad. I’m not vegan but I try my best to eat plant based and I love sharing delicious vegan recipes with friends!
I’m so glad you loved it! Thank you, Kimberly. I hope your friends love it too!
I loved chicken salad sandwiches when I was younger! Excited to try this recipe!
Excited for you. Let me know how it goes, Kimberly!
This was flippin’ fantastic! Definitely a new summer lunch staple! Thank you!
So good and perfect to use for lunches throughout the week. When I can’t be bothered to make the Mayo I just use vegenaise 🙂 My non vegan parents have now requested this twice, and I even wrote the recipe for my non vegan grandpa. I added grapes instead of the dried fruit, and it was delicious.
Love it when non-vegans enjoy a recipe as well! Thanks for making it for them!
Thank you for this recipe. My husband loves it and so do I. I add cucumbers, tomato slice, lettuce and mustard to the sandwich. It’s so yummy and healthy!!!
Glad you both can enjoy it together!
I love this recipe, and appreciate you leaving out nutritional value. I know everything in here is good eats 🙂 Thanks for a vegan staple recipe.
Thank you! Glad you understand where we’re coming from!
Great recipe, I’ve made it several times! Love it for a quick lunch.
Thank you!
Holy crap, holy crap, holy crap! I LOVED this recipe. I mean love love. I’ve made it a couple times now, once with your mayo recipe and once with store bought vegan mayo. It was so much better with your mayo! It’s so easy to make, and since it’s only me eating it, lasts me for lunch all week. This has definitely become a staple!
Yay! Love that you love it! Thanks a bunch!
I made this recipe to take camping and we loved it! It was so easy to scoop some on thin sandwich bread and add sliced avocados…..yum!
Sounds great!