Chickpea Salad Sandwich

I love chickpeas! I think I’ve eaten them every day this week. They’re so versatile, you can use them in all sorts of dishes for an automatic nutritional boost.

Smashed chickpeas form the base of this salad, then we simply add some veganaise to make it a bit creamier, some veggies to give it some crunch, a little maple syrup for sweetness and some spices, and voila! Serve it on lightly toasted bread with a little lettuce and that’s lunch sorted! You could also try it on top of or wrapped in nori sheets for a different twist.

This recipe works great for a weekday lunch as it’s simple to prepare ahead the night before. It keeps well and is really simple to put together in a sandwich the next day. Of course, it’s also just as good as a salad if you’re not a sandwich person.
If you try out this recipe, let me know what you think and don’t hesitate to show me your creations!

Chickpea Salad Sandwich

For all the chickpea lovers

Prep time: 15 min


  • 1 can chickpeas (400 g) rinsed and drained
  • 1/4 cup veganaise or hummus 230 g
  • 1 tsp Dijon mustard
  • 1 tbsp maple syrup optional
  • 1/2 red onion diced
  • 2 small stalks celery diced
  • 1/2 tsp garlic powder
  • 1/4 cup parsley finely chopped
  • 1/4 cup dill finely chopped
  • juice of 1/2 lemon
  • salt and pepper to taste
  • lettuce to serve
  • tomato slices to serve


  1. Slices of bread, to serveAdd the chickpeas to a bowl and roughly mash with a fork or potato masher.

  2. Add veganaise, mustard, maple syrup, red onion, celery, parsley, dill, garlic powder, salt, pepper and lemon juice. Mix well. Taste and adjust seasonings as needed.

  3. Toast the bread and prepared any desired toppings (lettuce, tomato, mustard).

  4. Scoop some of the chickpea mixture onto a slice of bread, add toppings and mustard if using and top with another slice of bread.

  5. You can keep the chickpea salad in the fridge for about 4 days. Perfect for quick weekday lunches!

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