Simple, to the point, and great to have in the fridge for a quick lunch, this chickpea salad sandwich is a delicious meal anyone can make in under 30 minutes. Chickpeas – when sautéed, mashed and mixed with vegan mayo and yellow curry powder – become a creamy centerpiece atop toasted whole wheat bread; and when laden with fresh and colorful veggies, then adorned with pickled onion, this chickpea salad sandwich is truly a sandwich to remember!
Sandwiches are wonderful. You don’t need a spoon or a plate!” – Paul Lynde
Chickpea Salad Sandwich Ingredients
- 1 (15-ounce) can of chickpeas
- Olive oil
- Sea salt
- Ground black pepper
- Dried thyme
- Raw pepitas (a.k.a. pumpkin seeds)
- Red bell pepper
- Carrot
- Celery Hearts
- Vegan mayo
- Lemon juice
- Mild yellow curry powder
Life is good when you have a good sandwich.” – Keanu Reeves
Chickpea Salad Sandwich: How To!
- Drain and rinse a can of chickpeas well, then sauté over medium heat for 3 minutes in 1 teaspoon olive oil, seasoned with a little sea salt, black pepper and dried thyme. Then, transfer the chickpeas to a plate and mash with a fork until no whole chickpeas remain.
- Grind up some raw pepitas in a pestle or spice grinder.
- Add the chickpea mash to a mixing bowl along with the diced veggies, ground pepitas, vegan mayo, lemon juice, and mild yellow curry powder. Mix well.Serve atop a slice of toasted whole wheat bread, or store in the refrigerator, up to a couple days.
You can make any meal into a sandwich, and any sandwich into a meal.” – Jeff Mauro
Chickpea Salad Sandwich: Recipe Video
Substitutions
- Instead of eating this as a chickpea salad sandwich, serve over top lettuce for a delicious salad.
- Instead of these pickled red onions for garnish, try these pickled turmeric onions!
- Instead of raw pepitas, use another seed like raw sunflower seeds, or a nut like walnuts.
- Instead of lemon juice, use another acid like apple cider vinegar.
Additions
- Add diced sweet pickles to this chickpea salad sandwich for a bit of sweetness.
- Spread some dijon on the bread before serving for a bit of a tangy flavor.
- Add some lettuce leaves to the chickpea salad sandwich for a bit more crunch and freshness.
Enjoy every sandwich.” – Warren Zevon
I hope that you enjoyed this vegan chickpea salad sandwich. If you did, consider leaving me a recipe rating or comment before you go!
Chickpea “Egg Salad” Sandwich
Ingredients
- 1 (15-ounce) can of chickpeas, drained and rinsed well
- 1 teaspoon olive oil
- Some sea salt
- Some ground black pepper
- ¼ teaspoon dried thyme
- 2 tablespoons raw pepitas, roughly ground
- ½ red bell pepper, diced
- 1 large carrot, diced
- 2 – 3 celery hearts, diced
- 1 ½ tablespoons vegan mayo, or more for smoother texture
- 1 tablespoon lemon juice, or more to taste
- ½ – 1 tablespoon mild yellow curry powder
To Serve
- Some whole wheat bread, toasted
- Some pickled red onions
- Some fresh parsley or chives
Instructions
- Drain and rinse a can of chickpeas well, then sauté over medium heat for 3 minutes in 1 teaspoon olive oil, seasoned with a little sea salt, black pepper and dried thyme. Then, transfer the chickpeas to a plate and mash with a fork until no whole chickpeas remain.
- Grind up some raw pepitas in a pestle or spice grinder.
- Add the chickpea mash to a mixing bowl along with the diced veggies, ground pepitas, vegan mayo, lemon juice, and mild yellow curry powder. Mix well.Serve atop a slice of toasted whole wheat bread, or store in the refrigerator, up to a couple days.
Video
Notes
Nutrition
May you have good food in good company,
That Vegan Nephew
Wow. Wonderful adaptation of a farm favorite classic sandwich from my childhood – only better. I spread a little yellow mustard on the bread too, and paired it with a crispy salad. Excellent!