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Chickpea Salad Sandwich

This simple chickpea salad sandwich is the perfect easy lunch recipe—soft seeded bread, creamy chickpea filling, and plenty of crunchy veggies. This sandwich is super-healthy but also incredibly satisfying. And you can make the filling in advance and keep it in the fridge for up to 3 days, making it even easier to prep.
Prep Time15 mins
Total Time15 mins
Course: Lunch
Cuisine: Vegan
Servings: 2 sandwiches
Calories: 405kcal
Author: Sara @ Gathering Dreams


For the chickpea salad:

  • 1 can chickpeas - (15-ounce or 1 1/2 cups of cooked chickpeas - rinsed and drained)
  • 1/4 cup red onion - (chopped)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley - (chopped)
  • 1 tablespoon capers
  • 1 rib celery - (chopped)
  • 2 tablespoons tahini - (see note 1)
  • salt - (to taste)
  • pepper - (to taste)

For the sandwich:

  • 4 slices bread
  • lettuce
  • microgreens
  • julienne carrots
  • cucumber


  • Add all the chickpea salad ingredients in a bowl and mash with a masher or a fork until you reach a creamy consistency (alternatively, place all the ingredients in a food processor and pulse until combined, making sure not to puree the filling too much). Taste and adjust seasoning as needed.
  • Assemble the chickpea salad sandwich: spread the chickpea salad on the bottom slice, top it with the veggies, season with a bit of salt and pepper, press with the other slice of bread, and enjoy!


Note 1: You can sub the tahini with the same amount of vegan mayo or hummus.
Note 2: You can store the chickpea salad in an airtight container in the fridge for up to 3 days.
*Nutrition information is a rough estimate.


Calories: 405kcal | Carbohydrates: 61g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 668mg | Potassium: 350mg | Fiber: 13g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 4mg