Name: Chickpea Salad Sandwich Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 15.5-ounce cans chickpeas (approximately 3 ¾ cups), with liquid; 2 tablespoons minced celery; 2 tablespoons minced yellow onion; 2 tablespoons minced fresh parsley; 4-5 tablespoons mayonnaise (vegan if desired); 2-3 teaspoons Dijon mustard (vegan if desired, plus more to taste); ½ teaspoon salt (more or less to taste)

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Introduction

This chickpea salad sandwich is a quick and satisfying vegetarian alternative to classic deli sandwiches. With a creamy texture and a blend of fresh flavors, it’s perfect for a nutritious lunch or light dinner.

The image shows a two-layer sandwich on a wooden board with a white marbled surface below. Each layer consists of soft, light brown multigrain bread filled thickly with a creamy, light beige chicken salad speckled with green herbs. Fresh, bright green leafy microgreens are placed between and on top of the chicken salad layers, adding freshness and color contrast. In the background, slightly out of focus, there is a white bowl filled with more chicken salad and a spoon inside it. Small pieces of microgreens are scattered on the wooden board and the marbled surface, enhancing the natural look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 15.5-ounce cans chickpeas (approximately 3 ¾ cups)
2 tablespoons minced celery

2 tablespoons minced yellow onion
2 tablespoons minced fresh parsley

4-5 tablespoons mayonnaise (vegan if desired)
2-3 teaspoons Dijon mustard (vegan if desired, plus more to taste)

½ teaspoon salt (more or less to taste)

Instructions

Step 1: Add both cans of chickpeas along with their liquid to a medium saucepan and place it over medium heat.
Step 2: Simmer the chickpeas for 10 minutes, stirring occasionally. After simmering, pour the chickpeas into a colander and drain well.

Step 3: Transfer the drained chickpeas to a large bowl and mash them with a potato masher or fork until you reach your desired consistency.
Step 4: Mix in the minced celery, minced yellow onion, minced fresh parsley, mayonnaise, Dijon mustard, and salt into the mashed chickpeas.
Step 5: Stir the mixture until all ingredients are fully incorporated. Taste and adjust the mayonnaise, mustard, or salt as needed.

Step 6: Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Alternatively, serve immediately on bread or in lettuce cups with your preferred toppings.

Tips & Variations

For extra crunch, add chopped pickles, shredded carrots, or sliced almonds.
Use vegan mayonnaise and mustard to keep this recipe plant-based.

Try adding a dash of smoked paprika or curry powder for a flavor twist.
If you prefer a chunkier texture, mash only half the chickpeas and leave the rest whole.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed cold but can also be served at room temperature. Avoid freezing as the texture may become watery upon thawing.

How to Serve

This image shows a close-up of a creamy salad served in a white bowl, placed on a white marbled surface. The salad has a soft texture with small chunks of pale yellow and off-white ingredients mixed together, possibly including chickpeas or similar beans. Scattered throughout the salad are bright green leafy herbs, adding contrast and freshness. The salad looks thick and well-mixed, filling the bowl almost to the top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using. This will take significantly longer than canned chickpeas, so plan accordingly.

What can I use instead of mayonnaise?

You can substitute mayonnaise with mashed avocado, hummus, or a plain yogurt (dairy or plant-based) for a lighter or different flavor profile.