Chickpea Salad Sandwich

Chickpea salad sandwich stacked on a plate sitting on a cutting board with a striped, linen napkin.

Want all the flavor of tuna salad without the fish? This chickpea salad is loaded with fresh veggies and makes for the perfect substitute.



1 15 oz can chickpeas

1/2 avocado

2 tbsp tahini

1 tsp spicy brown mustard

1/4 c red onion, diced

1/2 c celery, diced

1 carrot, shredded

1 tbsp dill relish

1 tbsp lemon juice

1/2 tsp salt

pepper to taste

For Serving

8 slices grainy bread

additional spicy mustard

sliced tomato

sliced onion



1. In a large bowl, mash chickpeas and avocado together until just a few large chunks remain. Add tahini and spicy brown mustard to the bowl and mix until well-combined. Add in the rest of the ingredients and stir until all ingredients are thoroughly distributed.

2. To serve, spread 1/4 of the chickpea salad across a slice of bread and add in desired sandwich toppings. Top with another slice of bread and enjoy. Leftover chickpea salad can keep in a sealed container in the refrigerator for 3-5 days.


*To make this recipe gluten-free, be sure to choose gluten-free bread.


Keywords: vegan, gluten-free, sandwich, chickpeas