Chickpea Salad Sandwiches



Burton and I have been eating these sandwiches at least three times a week for months and months now, so this recipe is the definition of tried and true. This chickpea salad sandwich is especially great for people transitioning to a more plant based diet, as it only takes about 5 minutes to make, is incredibly cheap, stores/travels well and the ingredients are easy to source and have on hand always. It’s healthy, familiar and something you’ll look forward to every time you eat it, even if that happens to be several times a week. This sandwich will make your life better.

I generally add more garnishes and tons of fresh herbs, but wanted to show what a true pantry staple this recipe is. Vegan mayonnaise is pretty easy to come by these days, and if you can find the Hellman’s brand in store, I would stock up because it’s usually 1/3 the price of the leading vegan mayo. If you don’t have vegan mayonnaise on hand, you can use the liquid from the cooked or canned chickpeas to make it. I’ve done so reliably several times and it’s incredibly similar to store bought (but costs pennies to make). I like Serious Eats recipe you can find here. 
We’ve been making an effort to use as little oil as possible lately, so switching over to an oil-free tofu based mayonnaise has been really helpful and every bit as tasty in these chickpea salad sandwiches. The recipe can be found below. *For people new to veganism, I definitely suggest a store bought vegan mayo though. 

Chickpea Salad Sandwich

(makes 2-3 depending on how full you want them. I always at least double this and it stays good in the fridge for 1 week)



1 can of chickpeas, or about 2 cups cooked
1/2 small red onion, diced
1 tbsp tahini
2+ tbsp vegan mayonnaise
1/2 tsp paprika, preferably smoked
1 tsp dill
1/8 tsp turmeric
2 tsp mustard
1 tsp apple cider vinegar (or lemon juice, pickle juice)
salt and pepper to taste
bread of choice (I use Dave’s Killer Bread, slightly toasted)
I generally make this in the tupperware I’m going to store it in so I don’t have to wash an extra dish. First smash the chickpeas with a fork but not too much, you don’t want it to be a paste. Then add the rest of the ingredients, stir and you’re done. It’s great topped with sliced radishes, tomatoes or parsley, but is outstandingly good plain and simple too.

Tofu Mayo


16 oz firm tofu

1 tbsp lemon juice

2 tsp nutritional yeast

1 tsp Dijon mustard  

1/4 tsp kosher salt

Combine all ingredients in a blender cup and blend until well incorporated. Stores for about a month


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