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Chickpea salad sandwich on toasted bread with leafy lettuce on marble background

The Ultimate Chickpea Salad Sandwich

This Chickpea Salad Sandwich is truly the Ultimate! Loaded with chickpeas, crunchy veggies, slivered almonds, & a tangy oil-free mayo, it's a perfect lunch or on-the-go meal.
Course Main
Cuisine American
Diet Vegan
Method No-Bake
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 Servings
Calories 545kcal
Author Caitlin Shoemaker


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


  • 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!


  • 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


Calories: 545kcal | Carbohydrates: 47g | Protein: 14g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 307mg | Potassium: 562mg | Fiber: 11g | Sugar: 11g | Vitamin A: 325IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 4mg