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

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!

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

Nutrition

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