This Chickpea Salad Sandwich is my go-to recipe whenever I have vegetarian sandwich craving. It is a great option with the goodness of canned chickpeas and a tangy tahini dressing, all nestled between slices of homemade oatmeal bread.
I am a huge fan of chickpeas and one of my favorite recipes with chickpeas is this Garlic Scrambled Egg with Chickpeas with it's bold flavors and textures.
I also love sandwiches, and wanted another vegetarian forward sandwich that included chickpeas with a Mediterranean feel. The tahini dressing gives that flavor and the fresh components added to the sandwich put this recipe over the top at being one of my all time favorites!
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Why You'll Love Chickpea Salad Sandwiches
Nutritious: Chickpeas are an excellent source of protein, fiber, vitamins, and minerals.
Easy recipe: this sandwich is made with canned chickpeas, is a breeze to prepare and is perfect for back to school lunches.
Versatile: this sandwich filling is highly adaptable to your taste preferences. Throw in some diced crunchy veggies like cucumber or bell peppers for added freshness and texture.
Chickpea Salad Ingredients
- Canned chickpeas: also known as garbanzo beans
- Tahini
- Olive oil
- Lemon juice
- Salt and black pepper
- Green onions
- Celery
- Fresh garlic cloves
- Gruyere cheese: use ¼ cup nutritional yeast flakes for a vegan alternative.
- Sturdy bread slices: my favorite bread for these sandwiches is this recipe for Maple Oat Bread. The contrasting sweet in the bread with the tangy lemon and spicy garlic in the chickpea salad compliments each other very well.
- Avocado
- Butter Lettuce
- Fresh cilantro
- Mayonnaise: choose a vegan mayonnaise for a vegan alternative.
- Fresh tomato slices
See recipe card below for ingredient amounts.
How to Make a Chickpea Salad Sandwich
- In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
- Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
- Add the green onions, celery, garlic, and cheese.
- Stir to combine into the smashed chickpeas mixture.
- Add lettuce, cilantro, avocado, chickpea salad, and tomato slices.
- Top with another slice of bread and cut to serve.
- In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
- Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
- Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
- Spread each slice of bread with mayonnaise (if using).
- Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices.
- Cover with second slice of bread.
Equipment
- Medium bowl
- Hand whisk
- Fork
- Wooden spoon
Variations
Mediterranean Twist: Add chopped kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the chickpea salad mix for a Mediterranean-inspired delight.
Spicy Kick: Sprinkle in some chili powder or cayenne pepper for those who enjoy a bit of heat.
Curry flavor: Add some curry powder to make a curried chickpea salad sandwich.
Protein boost: make a chickpea egg salad by stirring in a chopped hard boiled egg.
Storage
Refrigerate: store it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days.
I do not recommend freezing this sandwich filling.
FAQ's
Tahini is a sesame seed butter and can easily be substituted with cashew butter, sunflower butter, or peanut butter.
Canned chickpeas are a convenient and nutritious option. Opt for low-sodium versions to reduce salt intake.
Absolutely! The chickpea salad can be refrigerated for up to 5 days.
Top Tips
- Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
- Use a potato masher or fork to mash the chickpeas to your desired consistency. Some prefer a chunky texture, while others like it smoother.
- Skip the bread and serve the chickpea salad mixture in lettuce wraps along with the fresh veggies for added crunch.
- Substitute fresh dill, or your favorite fresh herbs for the cilantro and add a squeeze of dijon mustard to the dressing.
More Sandwich Recipes
Serve with..
Serve this chickpea salad sandwich with a side of fresh fruit or a small green salad for a complete and well-balanced meal. You can also enjoy the sandwich filling in a lettuce bowl, on top of a green salad, to top crackers.
This is especially great on homemade bread like this oatmeal bread or homemade soft white bread!
When you make this Chickpea Salad Sandwich recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chickpea Salad Sandwich
Equipment
- Potato masher , or fork
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Ingredients
- 15 ounce canned chickpeas drained and rinsed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 1½ tablespoons fresh lemon juice
- ¼ cup finely chopped celery
- ¼ cup finely chopped scallions
- ¼ cup finely shredded smoked gruyere
- 8 slices oatmeal bread
- ½ cup cilantro leaves
- ½ avocado thinly sliced
- 1 large tomato thinly sliced
- 4 tablespoons mayonnaise (optional)
Instructions
- In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
- Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
- Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
- Spread each slice of bread with mayonnaise (if using). Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices. Cover with second slice of bread.
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