Easy Vegan Chickpea Salad Sandwiches

These easy vegan chickpea salad sandwiches make a quick and delicious lunch during the week or a protein-filled salad topper.

I'm not good at coming up with lunch ideas. I'll usually just eat leftovers, snack instead of eating a full meal, or keep going back to the same lunches when I'm at home for lunch (my 10 Minute Wonton Noodle Soup is on heavy rotation when it's cold out). 

Working from home for most of my adult life has spoiled me into being packed lunch averse. I don't always want to eat whatever I haphazardly threw together the night before or the morning of, and Sad Desk Lunches or having a quick bite in my car between jobs is bleh.

Then every once in a while, I'll remember chickpea salad sandwiches exist and wonder what I was complaining about. This vegan alternative to chicken or tuna salad is far superior to the non-vegan versions, and can be made into a sandwich or added atop a salad.

Vegan Chickpea Salad Sandwiches

These sandwiches are made with mashed chickpeas with vegan mayo, chopped veggies, fresh dill, and other seasonings. If you make your own Aquafaba Mayo with the aquafaba from the chickpeas, this recipe can run you less than a dollar per serving! And you're using the whole animal, er, can of chickpeas.

I like to make a big batch at the beginning of the week and eat it throughout the week. If you're good about meal prep this should be a no brainer. If, like me, you're not good about meal prep and would like to be, I posted about my friend Jackie's vegan meal prep cookbook, Plant-Based Meal Prep, which I recommend as a starting place.

🥪 Ingredients

• Chickpeas
• Vegan Mayo (store bought or homemade)
• Onions
• Carrots
• Mustard
• Apple Cider Vinegar
• Dill (I recommend fresh!)
• Bread
• Your favorite sandwich fillings

🔪 Instructions

Mash together the chickpeas and vegan mayonnaise until most of the whole chickpeas are smashed, but still chunky.

Mashing the chickpeas

Add the onion, carrots, mustard, apple cider vinegar, dill, and salt and pepper. Taste and adjust flavors. Cover and chill if you'd like before serving.

To make the sandwiches, spread each piece of bread with mayo or mustard, if using. Add half your sandwich fillings. Add a scoop of chickpea salad to the sandwich then add more sandwich fillings and top with the other slice of bread.

Adding the veggies and seasonings

💭 Tips

• I recommend toasting your bread for these sandwiches.
• You can use any kind of vegan mayo. If you'd like to make it yourself, I have a recipe for Vegan Aquafaba Mayo that you can make with a few pantry staples.
• These pack great for lunches! You can avoid soggy bread by layering the lettuce between the bread and chickpea salad, or pack the chickpea salad in a separate container and assemble at lunchtime.

📋 Variations

• I don't recommend leaving out the onions (unless you're not a fan), but feel free to mix up the veggies you add in. Chopped celery is great in place of or in addition to the shredded carrots.
• If you want to make a "tuna" version of these sandwiches, you can add 1 teaspoon of chopped nori or other seaweed.

📖 Recipe

Easy Vegan Chickpea Salad Sandwiches

Yield: 4 servings

Prep Time: 5 minutes

Additional Time: 3 minutes

Total Time: 8 minutes

These easy vegan chickpea salad sandwiches make a quick and delicious lunch during the week or a protein-filled salad topper.

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Ingredients

• 2 cans or 3 cups chickpeas
• ¼-1/3 cup vegan mayonnaise
• ¼ cup finely diced onion
• ¼ cup shredded carrots
• 2 teaspoons mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons chopped fresh dill (or ¼ teaspoon dried)
• Salt and pepper to taste
• 8 slices sandwich bread
• Sandwich fillings (lettuce, tomato, pickle slices)
• Condiments (vegan mayonnaise and mustard)

Instructions

1. Mash together the chickpeas and vegan mayonnaise until most of the whole chickpeas are smashed, but still chunky.
2. Add the onion, carrots, mustard, apple cider vinegar, dill, and salt and pepper.
3. Taste and adjust flavors. Cover and chill if you'd like before serving.
4. To make the sandwiches, spread each piece of bread with mayo or mustard, if using. Add half your sandwich fillings.
5. Add a scoop of chickpea salad to the sandwich then add more sandwich fillings and top with the other slice of bread.

Notes

• I recommend toasting your bread for these sandwiches.
• You can use any kind of vegan mayo. If you'd like to make it yourself, I have a recipe for Vegan Aquafaba Mayo that you can make with a few pantry staples.
• If you want to make a "tuna" version of these sandwiches, you can add a teaspoon of chopped nori or other seaweed.
• These pack great for lunches! You can avoid soggy bread by layering the lettuce between the bread and chickpea salad, or pack the chickpea salad in a separate container and assemble at lunchtime.

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 499Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 457mgCarbohydrates: 66gFiber: 11gSugar: 10gProtein: 17g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

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