Chickpea Sandwich Salad
This vibrant Chickpea Sandwich Salad is the ultimate quick and easy plant-based lunch idea that's as nutritious as it is delicious! Packed with protein-rich chickpeas, creamy vegan mayonnaise, and a zesty kick from Dijon mustard and fresh lemon juice, this recipe is a flavor-packed alternative to traditional tuna or chicken salad. Finely diced celery and red onion add satisfying crunch, while fresh parsley and optional dill pickles lend a bright, herbaceous twist. Ready in just 10 minutes and perfect for sandwiches, wraps, or crackers, this versatile salad is ideal for meal prep or a refreshing on-the-go meal. Plus, it's vegan, gluten-free (when served with gluten-free bread), and fully customizable to suit any palate.
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Recipe Information
Ingredients
- 1 can (15 oz) Canned chickpeas (garbanzo beans), drained and rinsed
- 3 tablespoons Vegan mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk Celery, finely diced
- 2 tablespoons Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Optional: Dill pickles, diced
- 0.25 teaspoon Optional: Paprika, for garnish
Instructions
In a large mixing bowl, add the drained and rinsed chickpeas.
Using a fork or potato masher, lightly mash the chickpeas until about half are broken down, leaving some texture for a chunky salad.
Add the vegan mayonnaise, Dijon mustard, diced celery, red onion, parsley, lemon juice, salt, and black pepper to the bowl.
If using, stir in the diced dill pickles for added flavor.
Mix everything together until the ingredients are evenly incorporated.
Taste and adjust the seasoning by adding more salt, pepper, or lemon juice as needed.
For presentation, sprinkle paprika over the top of the salad, if desired.
Serve immediately as a sandwich filling between slices of bread, wrapped in a tortilla, or alongside crackers. The salad can also be chilled in the refrigerator for up to 3 days before serving.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 25.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1492 mg | 32% | |
*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.
