Chickpea Salad Sandwich Recipe (2024)

A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!

Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.

It may not need any oil at all once you put in all of that tahini.

Skip the parm and make it vegan - still delish!

This was absolutely fantastic. And to those pooh-poohing the amount of olive oil, it’s 6T for 30 oz. of beans. I made this for our lunch today and it makes a ton (plenty for several rounds of leftovers) and the amount of oil and tahini is just right. We loved this and it’s going into heavy rotation here.

I really liked this recipe. First of all I halved the recipe and used home made garbanzo beans. I did not add any oil, as the tahini had quite a bit of oil. I used some of the juice from garbanzo beans to thin the salad. I did not have parmigiano, so I used gruyere.Very good.

Would highly recommend people take a look at the Chickpea Salad on the blog Oh She Glows (published in 2015) as a (better) vegan alternative!

I make something similar and easier. I skip the tahini and it doesn't harm the taste. Also, instead of spreading the mayo on the bread, I stir it directly in with the chickpeas. Since the mayos in the mix, I skip the oil. Mashing with a potato masher takes longer but it still does the trick.

Wow. Essentially a beautifully garnished hummus sandwich, but with more bite and texture (and probably better able to hold together?). Finally, a great vegetarian sandwich to balance all those tuna, egg salad and submarine standbys for picnics, the beach, etc. And I'm with momz4prez -- great idea to omit the parm if necessary to accommodate known vegan eaters. Yeah!!!

We made this, famished and desperately in need of fresh veggies after hours of gas-station snacks, upon return from a long road trip to New Mexico and the Texas Panhandle and it was so, so good. Instead of chickpeas, I used the two cans of beans I had in my pantry—kidney beans and cannellinis. Otherwise I followed the recipe more or less as written. Served on crunchy toasted bread, open-faced sandwich style. We feel restored and grateful.

Loved it. I had radishes on hand instead of scallions - great addition. I added fresh oregano from my garden. This is my new favorite. Thank you!

This sounds great but it des seem like alot of olive oil. I'm going to give it a try tomorrow and let you know.

I liked it much better before I add the cheese, but now I cannot take it out! :(

To make a virtually instant version with nearly identical flavor, substitute about 1/2 cup of Amy's Goddess dressing (vegan) for the oil, tahini, etc.

Made this today for a picnic lunch and it was fantastic even without the avocado, tomato, and sprouts. Really enjoyed the flavor of this vegetarian spread. We used about 4-5 Tbsp of olive oil but otherwise followed the recipe exactly. Enjoy!

Delicious! Definitely makes more than 4 servings though!

I skipped the mayo and cheese. Still tasted great.

To call it vegan, the mayonnaise has to be vegan mayo as well as omitting the Parmesan cheese. Using sea salt will help replace the Parmesan flavor.

Excellent vegetarian lunch. To make it vegan, I used nutritional yeast instead of cheese. Good quality bread is a must!

Made the salad exactly as written, but half, for one, and left out the celery (buying celery as a single person is VERY impractical if you don't love it, and I don't). Used mayo, arugula in place of lettuce/sprouts, used tomatoes, left out avocado (sandwich was big enough already). Quite good! Glad I only made half - there's enough for at least 3 more sandwiches!

Yum! I love hummus as a dip/spread but it’s not really great in a sandwich - mushy. At least that’s what eating this made me realize. This makes a hearty satisfying sandwich with great texture. I had it open faced on dark rye with the sprouts on top. Didn’t add parm so I don’t know what I was missing but it was great without.

Added 2 tablespoons curry powder and a couple of dill pickles finely chopped. Yummy!

Excellent recipe. Left off the mayonnaise and parmesan and didn’t miss it at all. The mixture and textures of avocado, tomato, sprouts, and tahini lemon flavored chickpeas are just delicious.

Had a dream about it so I made it. Scrumptious. Didn’t have tahini so I ground up some sesame seeds in a mortar and pestle and it was rough but good enough. Mashed up some of the chickpeas for a more pasty sandwich, and turned out great despite the fact my chickpeas were no salt added. Used kewpie mayo and also added some anchovies for salt . Scrum

I add capers and finely chopped cornichons for an extra dose of flavor.

Made this using a shortcut: Trader Joe’s chickpeas with parsley and cumin. Very tasty.

I’ve made this twice already and it’s becoming a favorite go-to. I halved the recipe for myself, keeping the proportions intact. To make it fully vegan I grated some Violife Parmesan into the mix and also mixed in a tbsp of vegan mayo which I made from scratch from another great recipe on this app. Then you don’t have to add more mayo to the bread. My favorite preparation of the sandwich has been on whole wheat pita with some cilantro leaves and harissa on top. A yummy and satisfying lunch!

I would call this a highly garnished version of what is actually a simple idea: mashed chick peas, diced red onion, vegan mayo, chopped celery, and salt and pepper. I would suggest keeping the simple version in the fridge, and picking different garnishes as the mood strikes and the pantry provides.

We liked this a lot after I added 2 Tbl of harissa

Been making this for years, use a vegan parm and do use a food processor. Excellent.