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5 from 1 vote

Chickpea Salad Sandwiches

Reminiscent of tuna or chicken salad, these plant-based chickpea salad sandwiches can be made vegan, vegetarian, or gluten-free!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 sandwiches
Print Recipe


For the chickpea salad:

  • 2 15 oz cans chickpeas, drained
  • cup celery, minced (about 2 celery stocks)
  • 3 tbsp red onion, minced
  • 2 tbsp fresh dill, minced
  • cup scallions, thinly sliced
  • ½-1 tsp garlic powder
  • ½-1 tsp onion salt
  • ½-1 tsp sea salt
  • ½ apple, chopped (I recommend cutting the apple to very thin slices, then chopping those thin slices into ½ inch pieces)
  • cup Vegenaise or mayonnaise

Everything else:

  • Sandwich bread, (I prefer sourdough here, and usually use 8 slices of bread, making a total of 4 sandwiches from this recipe.)
  • Vegan Cheddar or Cheddar, (these sandwiches are also excellent without cheese)
  • Tomatoes
  • Olive oil, for frying


Mash the chickpeas

  • To a large mixing bowl, add the chickpeas. With a potato masher, fork, or your hands, mash the chickpeas!
  • Keep mashing until the chickpeas somewhat resemble tuna. Do not mash them to a smooth consistency like hummus, you still want some texture, but no whole chickpeas. (A few halves is great though!)

Add the Vegenaise and seasonings

  • Now add the Vegenaise/mayonnaise, and stir it into the chickpeas.
  • Now add ½ tsp salt, ½ tsp onion salt, and ½ tsp garlic powder. Mix until incorporated.
  • Note: only add ½ tsp of each seasoning at this point. Once the chickpea salad is done, you can add the remaining ½ tsp of each, if desired.

Add the apple, veggies and herbs

  • Now add the apple, celery, red onion, dill, and scallions, and stir until everything is incorporated into the chickpea mixture.
  • Taste, and add the remaining ½ tsp salt, ½ tsp onion salt, and ½ tsp garlic powder if desired.

Make the sandwiches

  • Spread a generous amount of the chickpea salad onto a slice of bread. Put a few tomato slices on top. Then layer the cheese on top of the tomatoes.
  • Close the sandwich with another slice of bread.

Grill the sandwich

  • Heat a few tablespoons of olive oil in a skillet over medium heat until hot, about 1 minute.
  • Add a sandwich to the skillet, and fry until the bread slice that is face down in the skillet turns golden brown, about 3 minutes.
  • Flip the sandwich, and fry until the bread slice that is now face down in the skillet turns golden brown, about 3 minutes.
  • Remove the sandwich from the skillet, and place on a plate lined with a paper towel to remove excess oil.
  • Repeat with the other compiled sandwiches. (I usually get 4 sandwiches with the amount of chickpea salad this recipe makes.)

Serve and enjoy!

  • Serve these sandwiches alone, with some greens, or potato chips, and enjoy!


This chickpea salad is vegan, vegetarian, and gluten free!
These sandwiches are vegan if you use vegan cheese, and gluten-free if you use gluten-free bread.
This chickpea salad is a great light meal served over a bed of greens.
This chickpea salt is also great as an open faced sandwich melt!