Chickpea Salad Sandwiches
Whip up a vibrant and satisfying lunch with these quick and easy Chickpea Salad Sandwiches! This no-cook recipe combines protein-packed mashed chickpeas with crunchy celery, tangy pickle, and a zesty mix of Dijon mustard, lemon juice, and creamy mayonnaise (vegan or regular options available) for a flavorful, versatile filling. Perfectly nestled between slices of toasted whole-grain or sourdough bread along with crisp lettuce, these sandwiches are a fresh, plant-based alternative to traditional tuna or chicken salad. Ready in just 15 minutes and ideal for meal prep or a grab-and-go meal, these sandwiches are not only delicious but also nutritious—a must-try for busy weekdays or casual lunches.
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Recipe Information
Ingredients
- 1 can (15 oz) Canned chickpeas
- 2 stalks Celery
- 0.25 cup Red onion
- 1 medium Pickle
- 3 tablespoons Mayonnaise (vegan or regular)
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Slices of bread (whole-grain, sourdough, or your choice)
- 4 pieces Lettuce leaves
Instructions
Drain and rinse the canned chickpeas thoroughly under cold water.
Place the rinsed chickpeas in a medium-sized mixing bowl. Using a fork, potato masher, or the back of a spoon, mash the chickpeas until about 75% are broken down, leaving some chunks for texture.
Finely dice the celery, red onion, and pickle, and add them to the bowl with the chickpeas.
Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the chickpea mixture. Stir thoroughly until everything is evenly combined. Adjust seasonings to taste if needed.
Toast your bread slices lightly, if desired.
Place a lettuce leaf on one slice of bread, then spoon a generous amount of chickpea salad onto the lettuce. Top with another slice of bread to complete the sandwich.
Repeat the process with the remaining ingredients to make a total of four sandwiches.
Serve immediately or wrap sandwiches individually for a grab-and-go meal option.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 5422 mg | 236% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 31.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 499 mg | 38% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
