A creamy, tangy, and crunchy chickpea salad sandwich packed with plant-based protein and fresh veggies. Perfect for meal prep, picnics, or a quick and nourishing lunch!

Chickpea salad sandwiches are the ultimate take-it-anywhere food. Perfect for picnics, potlucks, road trips, and beach days. I’ve been making these tangy sandwiches for years — they’re my meal prep go-to. We love these as an open-faced sandwich too — especially on toasted sourdough!

Pile it into a pita, layer it on a crusty baguette, scoop it up with rice crackers, or wrap it in crisp lettuce. However I serve them, they always disappear fast. But… if you’re anything like me, one bite turns into two, and suddenly, the bread’s no longer needed.

Why this recipe works

Smash for the best texture: Using a potato masher or large fork keeps the chickpeas chunky and satisfying without turning them into hummus.
Balanced creaminess & tang: A mix of creamy vegan mayo, Dijon mustard, and a splash of pickle juice creates a rich base with just the right amount of zing.
Tangy, & savory: Pickles, red onion, and lemon juice add brightness and depth of flavor.
Fresh & crunchy: Crunchy celery, diced cucumbers, and fresh dill add contrast to every bite.

If you love easy lunches like this chickpea salad sandwich, you’ll want to check out my Creamy Garlic Pasta Salad — a hearty, tangy option that holds up great for meal prep. For something lighter, try this Cucumber Tomato Salad, full of zesty fresh flavors.

My Classic Chickpea Salad is another simple, go-to that’s perfect on its own or tucked into a wrap. And if you’re in the mood for something bold and scoopable, this Cowboy Caviar is always a hit.

How to make this Chickpea Salad Sandwich Recipe

Prep and chop your veggies.

In a large mixing bowl, mash your chickpeas with a potato masher or large fork, leaving some chunks.

Make the dressing: In a medium bowl, whisk together your vegan mayo, Dijon mustard, lemon juice, pickle juice, and maple syrup.

Combine & mix: Pour the dressing over the smashed chickpeas. Add celery, cucumbers, red onion, pickles, and fresh herbs. Stir to combine and season with salt, pepper, and extra lemon juice if needed.

Substitutions & additions for this Chickpea Salad Sandwich

Mayo Alternatives: Use mashed avocado or unsweetened plant-based yogurt instead of vegan mayo for a different creamy base.
No Pickles? Swap them for capers, green olives, or a splash of red wine vinegar for a similar tangy kick.
Spicy Kick: Mix in red pepper flakes, spicy mustard, or a drizzle of sriracha for heat.
More Protein: Stir in hemp seeds, diced tempeh, or edamame for an extra plant-based protein boost.

Storage & meal prep

Refrigeration: Store in an airtight container for up to 4 days.
Meal prep: Keep chickpea salad separate from bread slices until ready to eat.
Not freezer-friendly — The texture changes after freezing.
Doubling or tripling? I often double or triple this recipe for meal prep — it’s perfect for quick sandwiches, wraps, or a protein-packed snack all week.
Taking it on the go? Keep the chickpea salad chilled in a cooler with an ice pack for freshness when taking it to picnics, potlucks, or work lunches.

Ways to serve this Chickpea Salad Sandwich

My absolute favorite way is open-faced with sliced avocado, tomato slices, and crunchy sprouts. Here are a few more ideas.

Lettuce wraps: A light, fresh option.
Dip for crackers: Serve with rice crackers, pita chips, or fresh veggies.
Baguette sandwich: Go for a crusty baguette for a heartier bite.
Chickpea “tuna” melt: Top with vegan cheese and toast open-faced until golden and melty.
Breakfast wrap: Wrap it in a whole wheat tortilla with sliced avocado.

Suggested equipment

Large Mixing Bowl
Potato Masher
Fine Mesh Strainer

FAQ

What's the best bread for this sandwich?
Any hearty, crusty bread works well - try baguettes, whole grain, or sourdough.
How can I add more protein?
Mix in sunflower seeds, hemp seeds, or chopped walnuts for extra plant-based protein.
Can I meal prep this?
Yes! Store in an airtight container for up to 4 days. Keep the salad separate from the bread until ready to eat.
How do I add spice?
Stir in red pepper flakes, sriracha, cayenne, or spicy mustard for extra heat.
How do I fix a too-dry or too-wet salad?
Too dry? Stir in more vegan mayo, pickle juice, or lemon juice for added moisture.
Too wet? Mash more chickpeas or mix in celery, chopped nuts, or sunflower seeds to absorb excess liquid.