Chickpea Salad Sandwich - Cooking Classy

Vegan Chickpea Salad Sandwiches – a nutritious sandwich made with hearty chickpeas, earthy tahini, bright lemon, crisp veggies, multigrain bread, and it’s layered with all your favorite toppings.

Hearty Chickpea Salad Sandwiches

If you love hummus you will also love and appreciate all the similar depth of flavor found in this sandwich!

And if you aren’t a hummus fan I’ve listed an option to make it taste similar to tuna salad instead, with a creamy mayo base (which can also be made vegan). Either way you can’t go wrong with this recipe.

It’s nutritious, easy to prepare, and it’s perfectly filling thanks to those protein filled and fiber rich chickpeas (plus the fiber found in the whole grain bread).

I love to make this for lunch and eat it for several days since it keeps well in the fridge. It makes a great make-ahead meal prep or take along school lunch for the kids.

What to Serve It In

Just like many other similar salads you can serve it in bread, wraps, pita pockets, lettuce leaves, or serve atop avocados, crackers, pita chips, or just eat it plain on its own.

There’s so much to love about this versatile, simple, and satisfying chickpea salad sandwich!

Chickpea Salad Sandwich Recipe Ingredients

• 2 (15 oz) cans chick peas (save can liquid!), drained, rinsed
• 1/4 cup tahini
• 2 Tbsp extra virgin olive oil
• 2 Tbsp fresh lemon juice + 1/2 tsp lemon zest
• 1 medium garlic clove, peeled and smashed
• Salt and black pepper
• 1/2 medium red bell pepper, preferably roasted, seeded and chopped
• 1/2 cup diced celery
• 1/3 cup chopped red onions
• 3 Tbsp chopped fresh parsley
• 10 slices thin wholegrain bread (this is the smaller loaf)

Topping Ideas

You can build up the sandwiches however you’d like. Toppings are optional but here are some delicious additions:

• Lettuce or spinach
• Broccoli sprouts or alfalfa sprouts
• Tomatoes (chopped fresh or minced sun dried tomatoes)
• Avocados
• Cucumbers
• Vegan cheese – such as vegan feta

How to Make Chickpea Salad Sandwiches

1. In a 7-cup food processor pulse together 1/2 cup chick peas, the tahini, olive oil, lemon juice, lemon zest, 2 Tbsp reserved chick pea liquid from can, garlic, and season with salt and pepper.
2. Process until mixture is well blended and practically smooth.
3. Add remaining chickpeas and pulse several times until partially chopped.
4. In a large mixing bowl toss together chickpea mixture, bell pepper, celery, red onion, parsley, and tahini mixture. Thin with a little more canned chickpea liquid if needed, season with salt and pepper to taste.
5. Serve mixture between bread slices with desired toppings.

Mayonnaise Variation

If you don’t love that fairly bold flavor of tahini another option is to make this with a mayo-based dressing instead.

• All you need to do is replace the 1/4 cup tahini and 2 Tbsp olive oil with 6 Tbsp vegan mayonnaise or traditional mayonnaise. 

Storage

• Store the chickpea salad mixture in an airtight container in the fridge.
• It will keep for up to 3 days.
• Wait to assemble sandwiches until ready to serve.

More Tasty Chickpea Recipes to Try