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+ servings
array of four chickpea salad sandwich halves wrapped in parchment paper on a baking sheet with potato chips scattered about
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Chickpea Salad Sandwiches

Chickpea salad sandwiches are made with simple ingredients that you probably already have in your pantry. This recipe is ready to eat in just 10 minutes and keeps well in the fridge.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course, Sandwich
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: chickpea, chickpea salad, chickpea salad sandwich, vegan chickpea, vegan chickpea salad, vegan chickpea salad sandwich, vegan sandwich, vegan tuna salad sandwich, vegan tuna sandwich
Servings: 6
Calories: 472kcal

Equipment

  • strainer
  • food processor
  • cutting board
  • knives
  • medium-sized bowl
  • silocone spatula
  • toaster (optional)

Ingredients

Instructions

  • Add rinsed chickpeas to food processor and pulse until coarsely chopped.
  • Add all ingredients except the bread to the bowl and stir with a silicone spatula until combined. Add more salt to taste if needed.
  • Optionally toast your bread and assemble the sandwiches by adding a hearty layer of chickpea salad in between the bread. Serve immediately.

Notes

Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!
This recipe keeps really well in the fridge for about a week.

Nutrition

Serving: 234g | Calories: 472kcal | Carbohydrates: 64g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 0mg | Sodium: 890mg | Potassium: 413mg | Fiber: 16g | Sugar: 15g | Vitamin A: 145IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 4mg