Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas. Smash it on sourdough bread with your favorite toppings!
This past year I became a sandwich person for the first time since high school, when I brought smashed peanut butter and lettuce sandwiches to school for lunch.
(Don’t knock it ’til you try it.)
To be honest, I think once I started food blogging I deemed sandwiches not elevated enough for a recipe.
Then there is the whole issue of finding bread that’s vegan and gluten-free…
And, the whole toxic diet culture monologue that still whispers in the back of my head, saying, “but, bread is BAD.”
Nope, bread is amazing and it’s even more amazing with stuff smashed between it.
Which leads me to today’s recipe.
I’ve been unintentionally gatekeeping this Vegan Chickpea Salad Sandwich for *way* too long.
It ends with us…eating this Vegan Chickpea Salad together.
I can honestly say that this is the best sandwich that I’ve ever had, and one that I keep coming back to on a regular basis.
This Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas.
Smash it on sourdough bread with your favorite toppings!
What You Need to Make Vegan Chickpea Salad Sandwiches
Here’s what you need to make the *best* chickpea salad sandwich:
- chickpeas
- runny tahini
- unsweetened almond milk yogurt
- dijon mustard
- garlic powder
- green onion
- fresh cilantro
- lemon
- Himalayan sea salt
- black pepper
That’s it!
How to Make Vegan Chickpea Salad Sandwiches
The first step is to prepare the chickpeas!
Add the chickpeas to a large mixing bowl and use a fork or potato masher to smash about half of them.
You don’t have to be exact about it, just make sure you have some good flaking on your chickpeas.
I like a chunky texture with some whole chickpeas remaining, but you can smash this salad even further for a finer consistency.
Next, add everything else.
That means the tahini, yogurt, dijon mustard, garlic powder, green onion, cilantro, lemon, sea salt, and black pepper.
Be sure to use runny tahini and not the bottom of the jar super stiff tahini for this recipe for the best results!
Mix everything well to combine.
If the chickpea salad still looks dry, add an additional spoonful of almond milk yogurt and mix again.
Notes on Meal Prep
This Vegan Chickpea Salad works beautifully for meal prep!
It’s an ideal quick lunch for anyone working from home or in the office.
I usually make mine on toasted sourdough at my home office, but you can assemble your sandwich the day of if you’re commuting.
This recipe makes about 3-ish sandwiches, and will keep in the refrigerator for 4-5 days.
I like to meal prep one batch at the beginning of the week and another on Wednesday so I have Vegan Chickpeas Salad Sandwiches all week long.
To speed up the sandwich making process, be sure to rinse and stash any toppings you’d like to have on hand, too.
I prefer romaine lettuce and sliced tomato, but other toppings are welcome!
How to Serve Vegan Chickpea Salad Sandwiches
Serve the chickpea salad on toasted sourdough bread (or your favorite bread of choice) with sliced tomato and lettuce.
Enjoy it for lunch, dinner, or snacking in between.
I find that this chickpea salad sandwich makes a nutritious yet satiating lunch that will keep you fueled and fired up for the rest of the day.
And, while I’m in my sourdough era, this Vegan Chickpea Salad doesn’t *have* to be served on sliced bread.
You can also enjoy this Vegan Chickpea Salad on crackers, in a wrap, or in a hearty salad.
Enjoy!
More Vegan Sandwiches
“Eggy” Veggie Chickpea Salad Sandwiches
I Want to Hear From You
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XO Lauren
Vegan Chickpea Salad Sandwich
- Total Time: 15 minutes
- Yield: 3 servings
- Diet: Vegan
Description
Vegan Chickpea Salad Sandwiches made with tahini, fresh herbs, and smashed chickpeas. Smash on sourdough bread with your favorite toppings!
Ingredients
- 1 15-oz. can of chickpeas, drained and rinsed
- 2 TBSP runny tahini
- 2 TBSP unsweetened almond milk yogurt
- 1 tsp dijon mustard
- ⅛ tsp garlic powder
- 1 green onion (green parts only), sliced
- 1 TBSP minced fresh cilantro
- ½ lemon, squeezed
- Pinch of Himalayan sea salt
- Pinch of black pepper
For serving
- Sliced tomato
- Lettuce
- Sourdough bread
Instructions
- Add the chickpeas to a large mixing bowl and use a fork or potato masher to smash about half of them. I like a chunky texture with some whole chickpeas remaining, but you can smash this salad even further for a finer consistency.
- Add the tahini, yogurt, dijon mustard, garlic powder, green onion, cilantro, lemon, sea salt, and black pepper. Mix everything well to combine. If the chickpea salad still looks dry, add an additional spoonful of almond milk yogurt and mix again.
- Serve the chickpea salad on toasted sourdough bread with sliced tomato and lettuce.
- Store leftover vegan chickpea salad in an airtight container in the refrigerator for up to five days.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Sandwich, Lunch
- Method: Toaster, Handmix
- Cuisine: Vegan, Gluten-Free
This is a weekly staple for me . I love that you can add anything and a serve on sandwich or crackers . This time, I swap dill in place of cilantro and it gave the perfect spring zing !
Hi Sara,
Lobe that this recipe has become a staple for you, too! I need to try it with the dill variation.
XOXO Lauren