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+ servings

Chickpea Salad Sandwich

All hail my latest obsession—chickpea salad sandwiches. This recipe is incredibly flavorful, hearty, nutritious, simple, and comes together quickly!
Prep Time20 mins
Total Time20 mins
Course: Entrée, Salad, Sandwich, Side, Snack
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 4 large sandwiches


  • 1 15 ounce can chickpeas drained and rinsed
  • 1 Tbsp. grainy mustard
  • 3 Tbsp. vegan mayonnaise
  • 1 Tbsp. lemon juice
  • 1 tsp salt
  • big pinch black pepper
  • 1/3 large yellow onion roughly diced
  • 3 garlic cloves finely diced
  • 1/2 medium-sized cucumber chopped into 1/4 inch pieces
  • 3 celery stalks thinly sliced
  • 20 cherry tomatoes halved
  • 10 romaine lettuce leaves
  • 8 slices gluten free bread


  • In a large mixing bowl, smash chickpeas, mustard, mayo, lemon juice, salt and pepper with a fork or smashing tool until the chickpeas are 3/4 smashed (or smashed to your preferred consistency).
  • Stir in onion, garlic, cucumber, and celery until well combined.
  • Layer the lettuce, chickpea salad and tomatoes over a slice of bread. Top with a second slice.
  • Reserve leftover salad refrigerated in airtight container for up to 5 days. Spread over bread only when ready to enjoy.