This protein-packed Chickpea Salad Sandwich recipe is made with a bounty of vegetables and is a great alternative to traditional lunchmeat sandwiches. A vegetarian delight that’s simple to make and perfect for picnics!
As the temperatures begin to turn from chilly to comfortable, I find myself itching to get out of the house and explore. I live in Wisconsin, where it is rather cold from December through March, and the outdoors are calling my name! We have a ton of beautiful nature walks around my home. One of my favorite things to do is pack a picnic and go for a stroll with my husband. I always like to pack a delicious picnic basket with sandwiches, fresh fruit, and a crunchy side. One of my favorite new sandwiches that I plan to have in my basket this year is my famous Chickpea Salad Sandwich recipe. By famous, I mean my husband knows about it, but I promise that you’ll want to try it too.
Chickpea Salad Sandwich Recipe
I’m not typically a lunch meat type of person, so I am always looking for new ways to dress up sandwiches. I’m a huge fan of the typical vegetable sandwich packed with spinach, carrots, cucumbers, and more. I also enjoy a good egg salad now and again, which was the inspiration behind this chickpea sandwich. Chickpeas are so inexpensive that my cabinets are typically loaded with cans of these protein-packed morsels. You can easily make this Chickpea Salad vegan by swapping vegan mayo for traditional mayo.
I chose to top off my sandwich with sprouts, carrots, and arugula, but the sky is the limit. If you love cucumbers on your sandwiches, pile them high! If you think that you’d fancy a slice of tomato, who is stopping you? There really is no right or wrong way to create this sandwich once you’ve made the chickpea salad. I also find that letting this sit overnight in the refrigerator is a great way to infuse the chickpeas with more flavor that will make your mouth smile.
- 1-14 oz can chickpeas, drained and rinsed
- 1/4 cup dill pickles, finely chopped
- 1/4 cup purple onion, finely chopped
- 2 tbsp mayonnaise
- 2 1/2 tsp stone ground mustard
- 1/4 tsp sea salt
- 2 tsp dill weed
- Black pepper to taste
- Multigrain Bread
- Shredded Carrots
- Use a potato masher to rough-mash the chickpeas until most are smashed, but there are still some whole chickpeas left.
- Add the pickles, onion, mayonnaise, mustard, salt, dill, and black pepper to taste. Mix well.
- Store in a covered container for up to two days.
- Serve alone or piled on multigrain bread with accompanying veggies.
Home Chef Tip: Substitute vegan mayonnaise for regular mayonnaise to make this salad a true vegan delight.
We hope you enjoy this Chickpea Salad Sandwich recipe from SoFabFood Contributor, April from Food n’ Focus, as much as we do. If you love this recipe, check out our other sandwich recipes so that you’re always ready for those springtime picnics. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!