Quick & Delicious 15-Minute Chickpea Salad Recipe

This chickpea salad sandwich recipe is a total breeze to make and it's packed with awesome flavors and textures. Seriously good stuff, whether you make sandwiches, toss it over a salad, or spread it on crackers. It's super versatile and always hits the spot, making your taste buds sing no matter how you serve it. Perfect for any time you're looking for something simple yet satisfying
Sándwiches de ensalada de garbanzo en un plato azul con vasos de agua al fondo.

About this recipe

If you’re vegetarian, vegan, or just looking to try something different, the chickpea salad sandwich is a great option to add to your meal repertoire.

This chickpea salad is absolutely amazing! It’s versatile and can be enjoyed in a sandwich, with crackers, or on top of greens. Don’t you just love quick and easy recipes like this? A pantry salad is one of the quickest meals you can make, and it’s packed with essential nutrients and health benefits.

women handing a dish with chickpeas

Ingredients

  • Chickpeas
  • Vegan mayonnaise, dijon mustard, white wine vinegar
  •  Red onion 
  • Carrots 
  • Fresh herbs
Ingredients to mix to make a vegan chickpea salad

How to prepare the chickpeas for the salad?

Chop the ingredients for the salad and then add to a bowl with the chickpeas and the mayo.

Mix, season, and smash the chickpeas with the back of a spoon.

Chickpea salad sandwich
  • Make the sandwiches and you’re done.

Quick & Delicious 15-Minute Chickpea Salad Recipe

Alejandra Graf
This chickpea salad sandwich recipe is a total breeze to make and it's packed with awesome flavors and textures. Seriously good stuff, whether you make sandwiches, toss it over a salad, or spread it on crackers. It's super versatile and always hits the spot, making your taste buds sing no matter how you serve it. Perfect for any time you're looking for something simple yet satisfying
5 de 2 votos
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Americana
Servings 4 people
Calories 204 kcal

Equipment

Ingredients
  

  • 2 cans of chickpeas drainded
  • 1/2 cup vegan mayonnaise or any other mayonnaise
  • 2 tablespoons dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/4 cup red onion finely chopped
  • 2 carrots diced
  • 2 tablespoons dill finely chopped
  • 2 tablespoons parsley finely chopped
  • pinch sea salt
  • Bread for making sandwiches
  • one or two fists of a mix of green leaves for the sandwich* optional
  • pickled jalapeños * optional

Instructions
 

  • In a large bowl, put the chickpeas (without the liquid) and mash them as much as you can until you get a texture that you like.
  • Add the rest of the ingredients and mix. Test for seasoning and adjust if necessary.
  • Make the sandwiches and you’re done.

Notes

  • I use whole wheat and whole grain bread for my sandwiches. I love a good loaf with nuts and seeds. This chickpea recipe salad is perfect for any bread, even no-knead bread.
  • I prepare my own mayo at home with aquafaba. The store-bought vegan mayonnaise that I use is Vegenaise.
  • If you are in a hurry, you can use your food processor to chop the vegetables faster. Pulse until you have everything chopped, but be careful not to do it over.
  • You can make this chickpea recipe with canned or chickpeas cooked at home.
  • When I cook chickpeas at home, I always cook more than I need. I keep the extra ones in tightly closed jars in the refrigerator or freezer bags in the freezer.

Nutrition

Serving: 1servingCalories: 204kcalCarbohydrates: 7gProtein: 1gFat: 18gSaturated Fat: 2gSodium: 268mgPotassium: 134mgFiber: 1gSugar: 2gVitamin A: 5279IUVitamin C: 5mgCalcium: 17mgIron: 1mg
Keyword chickpea salad, chickpea salad sandwich, easy vegan sandwich salad

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Smashing chickpeas a little with a spoon or with a bean masher is best.

It is good that they are textured but not completely whole. If you leave them whole, they can fly off the sandwich at the first bite, and we don’t want that.

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