Recipe: Chickpea Salad Sandwiches

Many, many months ago when Sinéad visited me, we had lunch at a vegan restaurant where she ordered a chickpea salad sandwich. I love chickpeas in every form that’s ever entered my mouth, so I was immediately intrigued (but not as intrigued as I was by the “All-American vegan burger” I ordered that really did taste like beef). I vowed to replicate the sandwich at home so I could try it – and I wasn’t disappointed!


  • 1 can (rinsed and patted dry) chickpeas
  • 2 stalks of celery, cut into chunks
  • 1/4 cup of carrots, cut into small pieces (I used matchstick carrots and chopped them up a bit!)
  • 1/3 cup of vegan mayonnaise (you can also use regular mayo, but I was replicating the vegan-ness of the restaurant!)
  • 1 tbsp mustard
  • 2 tbsp fresh dill (chopped)
  • 1/2 lemon’s worth of freshly squeezed lemon juice
  • Salt, pepper, onion powder, garlic powder to taste
  • For the sandwiches: Bread, tomato, lettuce, avocado, whatever else you like on sandwiches!


  1. Using a fork, mash the chickpeas until they’re a “smushy” consistency. They should have some chunks but most of the beans should be smashed and not whole.
  2. Add the other ingredients (veggies, mayo, mustard, seasonings, etc) and mix well.
  3. Chill for at least 1 hour before serving – you can let it sit longer and allow the dill to ~flavorize~, but I wouldn’t keep this for more than a day or two.
  4. Assemble sandwiches! Serve with veggies & hummus, pita chips or a fresh fruit salad! 🙂



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