Chickpea Salad Sandwich

This creamy and filling chickpea salad sandwich is a great source of plant-based protein. The salad filling works as a sandwich or mixed into a healthy green salad.

11 Ratings

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This blended chickpea salad is a quick and easy lunch to throw together, and it works great as a sandwich filling, in a wrap, or just on its own (or even mixed into a leafy green salad). It’s also very portable, since it’s good warm, room temperature, or cold. Best of all, it’s a great source of plant-based protein. Gotta love those easy lunch options!

The recipe is really flexible – the chickpeas are relatively neutral so you can season it with whatever you like. I was going for a tuna-salad like flavor with this one, but you could add curry or dill or lots of things to mix it up. Just throw some chickpeas in the blender with some vegan mayo, some spices, maybe a little celery and mustard, and blend until smooth. Doesn’t get much easier than that!

I’ve already made this twice and it’s so creamy and good! Comfort food all the way. Assuming things like tuna salad sandwiches are comfort food to you – I was never a huge fan of tuna (too fishy tasting) but I did like tuna salad pretty well, and this keeps the yummy mayo and texture with none of the fishiness, so I like it even better!

Anyone have any suggestions for other things I could add to mix it up and make this an even more versatile salad?

Chickpea Salad

Chickpea Salad

Vegan, Gluten Free, Refined Sugar Free
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11 Ratings
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Prep Time: 10 minutes
Total Time: 10 minutes
Author: Jessica Verma


  • 1.5 cups cooked or 1 15 oz can chickpeas
  • ¼ cup vegan mayonnaise you can also just use soy or hemp milk if desired to keep this low-fat
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dill
  • ¼ tsp mustard optional
  • Pinch dried parsley you could also use fresh, maybe a teaspoon or so
  • ½ tsp salt to taste
  • Pinch pepper to taste


  • Combine all ingredients in a blender or food processor and blend until smooth, or blend in a bowl with a stick blender. Serve with bread, in a tortilla, on top of greens, or by itself. Keeps in the fridge for a few days but is prone to drying out, so make sure you keep it well sealed (or add a little more water or mayo before serving).
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15 thoughts on “Chickpea Salad Sandwich”

  1. 4 stars
    This was super yum. I might try smashing it with a fork for more texture as another person commented here next time. As smooth as is was it kind of just reminded me of a hummus sandwhich i slap together or the texture of deviled eggs taste like. So i added a bit of sweet relish and paprika. It was good! And made of stuff i always have on hand chickpeas, bread, condiments, and lettuce! Thx nice recipe 😉

  2. Hi I love your blog, and have already bookmarked many of your recipes! I am vegan-GF! I was never a big fan of tuna salad, but loved chicken salad, so I was thinking of adding in some fresh diced, seedless red grapes, or possibly diced dried cranberries or cherries, and diced green onion (green part only). I like my sandwich salads chunky and fruity, so someone else who follows your blog might, too! Thanks fo all of your work and time!!!

  3. 5 stars
    This is amazing! I added some nutritional yeast, cayenne pepper, and garlic powder and served it on toasted wheat bread with cucumber, tomato, avocado and lettuce. Best lunch ever! 😀

  4. 5 stars
    i really love your blog! i think you are my food soulmate! thanks for this recipe, it put in to action what i had been thinking about my friend, the chickpea! =)

  5. I make a very similar version of this. It’s a nice change from a veggie sandwich and it’s one of my all-time favourites. Chickpeas are delish in so many different ways!

  6. oddly enough, the only thing i ever missed after becoming vegetarian was tuna salad sandwiches. i’ve been making pretty much this exact sandwich for about a year now, and it’s so delicious! i smash up the chickpeas with a fork instead of blending them, and then i add some vegenaise, a splash of rice vinegar, chopped up celery, celery seed, cayenne pepper, garlic powder and fresh ground pepper. sometimes i throw in a little chipotle tabasco too. i like to eat it on oat-nut bread because the sweetness of the bread balances out the tanginess of the chickpeas. yum!

    • Thanks for mentioning that you can also smash them with a fork instead of blending them, I forgot to add that in the recipe. Chipotle tabasco would give it a great kick, I’ll have to try that next time!