This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.
Paul just informed me that I’m a millennial and it straight up ruined my day.
HOW DID I NOT KNOW THIS?!
Somehow I thought I was exempt…
I mean sure I don’t answer my phone when it rings. I obviously Instagram my food every dang day. And of COURSE I don’t have cable, surviving entirely off Netflix, YouTube, Amazon Prime Video for all my entertainment needs. My laundry detergent is plant-based, my back yard is teeming with home-grown veggies, and after working out I trade my sweaty yoga pants for a clean but identical pair, because stretchy pants are LIFE, people! LIFE!
I guess I have no choice but to wave the white flag on this argument. I’m a millennial. The kind of millennial who makes tuna salad out of smashed chickpeas and veggies and offers no apologies because IT’S DELICIOUS, YO!
I’m hopelessly obsessed with this chickpea salad. There. I said it.
It’s so fresh and full of flavor that it puts every tuna or chicken salad I’ve ever had to shame.
Seriously!!! I have no problem eating it straight out of the bowl, though it’s also stellar in sandwich form, and atop a bed of leafy greens and veggies. Hellooooo versatility!
The first round of photos I took of this recipe failed to justify just how scrumptious this dish is so I had to reshoot the following week. Was this self-sabotage in an attempt to enjoy yet another round of chickpea deliciousness? Maybe.
Probably.
Absolutely.
Garden Veggie Chickpea Salad Sandwich
Another fun fact about this recipe? Everyone can enjoy it! Ok fine, everyone except my primal paleo peeps who don’t do legumes. Man they’re missing out right now! This crunchy chickpea salad is vegetarian with an easy peasy swap to make it vegan. It’s also dairy-free and gluten-free and packed to the brim with all things veggie.
Whether you raid your garden, your local farmer’s market, or even the grocery store produce aisle, this salad is sure to rock your plate and veg up your eats!
:: pin it for later ::
Garden Veggie Chickpea Salad Sandwich
This tasty Garden Veggie Chickpea Salad Sandwich is a plant-based powerhouse of a lunch! Make it in advance for a party or picnic or to take along as an easy weekday lunch for work or school.
Ingredients
FOR THE SALAD:
- 15 oz canned chickpeas, drained + rinsed
- 3 stalks green onion
- 2 stalks celery
- 1/4 cup chopped shredded carrots
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped dill pickle
- 1/4 cup store bought or homemade mayonnaise vegan or regular
- 1-2 tsp dijon mustard
- 1 tsp yellow mustard
- 1/8 tsp dried dill or fresh, to taste
- 1/8 tsp salt
- 1/8 tsp pepper
- 3 TBSP unsalted roasted sunflower seeds
- 2 TBSP fresh chopped basil plus extra to taste
FOR THE SANDWICH:
- multi-grain sandwich bread
- arugula or romaine lettuce
- extra basil as desired
- optional tomatoes and/or red onion
TASTY SANDWICH SPREAD OPTIONS
- spicy mustard
- hummus
- mayo
Instructions
- Drain and rinse your chickpeas and add them to a large bowl. Mash with a potato masher until texture appears flaked, almost like tuna salad. I use both a potato masher and follow up with a fork to make sure every chickpea is deliciously smashed. You could also use a food processor and skip the arm workout!
- Chop your green onion, celery, shredded carrots, pepper, and pickles.
- Add to the bowl with your chickpeas, then add mayo, dijon, yellow mustard, dill, salt, and pepper. Stir well to coat.
- Fold in sunflower seeds and basil (as much or as little as you’d like) and adjust any ingredients to taste.
- Pile high on bread with all your sandwich fixings or enjoy as a wrap, with crackers, on a salad, or simply dive into the bowl spoon-first – anything goes!
Recipe Notes
This makes a FABULOUS make-ahead dish for lunches during the week and is great on the go too. Pack a sandwich or salad for lunch/school or make it ahead to serve at a party or picnic.
The salad will be great for approx. 4 days in the refrigerator so make it for now, or for later!
Nutrition facts below are an estimate provided by an online nutrition calculator. Simply adjust as needed based on extras and swaps! xo
Adapted from (affiliate) The Oh She Glows Cookbook
special diets and swaps
- Vegansaurus Chefs: Use your favorite vegan mayo and you’re good to go!
- T-rex Chefs: Pretty please promise me you’ll try this?! Put down the bacon and pencil in some plant based lovin’ for lunch today!
- Gluten-Free Chefs: Serve this crunchy chickpea salad in lettuce wraps, salad-style on a bed of greens, or on your favorite GF bread. I’m no stranger to eating this stuff straight out of the bowl with a spoon – so good!
:: pin it for later ::
Seriously LOVING this healthy Garden Veggie Chickpea Salad Sandwich — I can’t wait for you guys to try it!
Glenda
Wow! This stuff is seriously delicious! I just made it and already regret not doubling the recipe. Bonus is that my husband and I both find it excellent.
Mia
Hi, I’m not a big fan of yellow mustard, would the taste profile change considerably omitting it?with only using Dijon and mayo? Or is there an another option. Suggestion?
Jenn
Hey Mia! Omit away! It won’t alter the recipe significantly.
Mia
I made this for lunch this week; absolutely delicious. Ate it as a wrap as well as on its own. It’s keeper, and I did omit the yellow mustard and was a skeptic of adding pickles(it’s something I don’t buy). You can add so many things. Yum
Lisa
This recipe is really great. I’ve been a vegetarian for years and I’m always looking for creative ways to make a sandwich!
Jenn
Thank you Lisa! It’s hands-down my favorite vegetarian sandwich!
Kim
Absolutely delicious and SO easy! LOVE this recipe!!
Veronica
Made this for lunches this week, came out great! Can be adjusted to your personal taste and still be fantastic. Definitely keeping this in my permanent lunch rotation.
I didn’t add any dill or basil and it still is incredibly flavorful. I didn’t have celery so added a bit more dill pickles and sliced some cucumbers (+ tomatoes + spinach) for the sandwich. I could totally eat this plain though. Delicious!
Jenn
It’s so crazy versatile right? I legit make it with whatever I have on hand and it’s always delicious! Thanks for the super sweet review, Veronica. So glad you enjoyed it!
Scarlet
These garden veggie chickpea sandwiches look so good. My daughter is all into chickpeas lately and I love fresh veggies so this will be perfect for us. It is like a better version of a hummus sandwich!
Braxton G
I’ve made this three times in the last month and my wife and I can’t get enough of it. What a fantastic recipe! Thanks.
Jenn
Thank you so much Braxton! I’m honored it’s on repeat in your house!
Sheila Van Hoeter
I have made this twice now. Once with Garbanzo beans and once with white beans. I plan to try tuna next! I make a weeks worth for lunch at work. Easily adaptable to ones personal taste. Love it! Thanks for sharing.
Jenn
Thanks Shelia! I’m so happy you’re enjoying it and having fun experimenting with different mix-ins too! xo
Tam
I made this whole my vegitarian daughter was home for a visit and even the meat eaters loved it. I didn’t have a few of the ingredients so just winged it with what I had and it was great. Thanks for a great recipe😊
Kathy Bandli
So, so good ! Thank you for this recipe!
Kelly
This stuff is SO good! My aunt made some for picnicking and I fell in love so much I had to make it myself! However! Mine turned out so much waterier/mushier 😩 I used a food processor for the veggies…not sure where I went wrong. Still so delicious though! Love it with crackers.
Jenn
So glad you’re loving the recipe Kelly! When you chop your veggies via food processor the blades pulverize the veggies more than a knife would and releases quite a bit of water from them. I typically do the chickpeas in the processor to shred them then hand-chop my veggies. Processing the veggies separate from the chickpeas and then patting the veggies dry or squeezing them dry in a paper towel after processing should help!
Stacy
I just made this recipe just like it is. Its the best chickpeak salad sandwich recipe that I have ever made!!! All the flavors come together perfectly. Highly recommend
Nancy
This salad is AMAZING! Everybody who has had some has fallen in LOVE!!! I’ve already run out of my first batch (made 2 days ago), and am making some more this afternoon! LOVE LOVE LOVE the flavors!! THANK YOU!!!
Jenn
So stoked you’re loving it Nacny – thank you! We make it often too – it’s hard to resist!
Stacy
Do you think a sugar free, fat free greek yogurt would work as a good alt to the mayo?
Jenn
Hi Stacy! I bet Greek yogurt would make an excellent swap!
Vivian Sullivan
One of my clients told me of this recipe she would make for a vegetarian bride to be’s shower. I was skeptical! The more I eat it the more I like it. I brought in a bowl to work and my coworkers couldn’t stop eating it!
It’s really just delicious. I used fresh dill & followed the recipe pretty closely.
Jenn
Thank you so much Vivian! I’m glad you’re enjoying it!
Christa Claridge
My daughter and I are obsessed with this. It’s delicious, and so versatile… over a plain baked potato for dinner, in a sandwich for lunch, sometimes I add roasted red peppers, sometimes a few slices of mushrooms, whatever is handy. No matter what, it’s absolutely delicious. Thank you for a wonderful meal idea!
Christine
Delicious!!! Didn’t put any pickle in since I didn’t have any and just eyeballed the salt, pepper and mustard. Soooo good!!!
Brandi
I might have “accidentally”Added too much mayo, 🙂
Either way this was delicious and so easy to make! Thank you!
Melissa
SO good! Never would have thought to make chickpea salad sandwiches before but this was so yummy! Thanks so much!
Jenn
Thank you Melissa! xo
Laura
This is one of my favorite go-to recipes! I make a double batch on Sundays and enjoy it for lunch through the week. Thanks so much!
Ttrockwood
SO DELICIOUS!!
I had fresh dill but no basil on hand so i just added a lot of fresh dill, and more sunflower seeds (probably 1/4c) cuz i am OBSESSED with their salty crunch.
Love this scooped onto cucumber slices and bell pepper chunks as well as ontop of some arugula spinach salad.
Sorry you’re a millenial ;)) I’m just barely too old to qualify! Haha, somehow I’m good with that.
Just don’t say YOLO or “hashtag” in conversations and you can probably keep hiding that fact in public 😉
Jenn
HUZZAHH! So stoked you enjoyed the chickpea salad! Haha and you will never ever ever hear me utter YOLO but is it okay if I ironically use hashtag a la that hilarious Justin Timberlake hashtag video? Tell me you know the one!
Megan
So glad I found this recipe, it’s so easy and yummy. I have a food diary on my blog with what I’ve been eating for our 2 week clean eating challenge, and I’ve had this probably 3 times already!
Jenn
Ahhhh yay!!!! Thank you Megan!
Colleen
I loved this! It was so delicious and my “Trex” friends liked it too and said it tasted just like chicken salad
Jenn
Stoked that it even won over the T-Rex peeps! Thank you Colleen!
Laury
Just made this for lunch. Didn’t have pickles so subbed capers. Super delicious, hearty and satisfying.
Jenn
Capers sound like a awesome addition to the chickpea salad! Thanks Laury!
Amanda
Omg!! This is so delicious!! Thank you for this recipe!
Btw I added a finely chopped jalapeno…we like all things spicy in our house
Jenn
Freaking over the added jalapeño – SOUNDS AMAZING! Thanks Amanda!
Stephanie
This was delicious. I’m passing this on to my friends. Perfect with a toasted whole grain quality bread.
Jenn
Thank you so much Stephanie!
Shannon
I made this today, I added cilantro instead of basil because I did not have any on hand. This is seriously delicious! I read all the reviews and they are all correct! Excellent recipe! Thank you for sharing this, my son is a new to being vegitarian and I saw this recipe and homerun, he loves it!
Nancy A.
I just made this chickpea salad this morning and have it in the fridge for lunch! It was so easy to put together and is so colorful! I can’t wait till lunch to try it! Such a fun recipe, you can make it with whatever you want. Thank you for this one!!!
Jen
Wow! This is soooooo delicious! It will def be a regular in my house! Even my 13 year old like it!
Emily Larsen
Do you completely mash the beans or leave them a little chunky?
Jenn
Hey Emily! I like mine mashed up real well since they’re less likely to catapult out the side of the sandwich (great visual eh? lol) BUT you can do either, especially if you want to serve it atop a bed of greens! My favorite method lately is to just use my food processor to pulse it all up so it looks almost like flaked tuna salad but it’s alllll chickpeas! xoxo
Charlyn Ellis
I. Cannot. Wait. To. Try. This. Thank you for you passion, thank you for sharing.
Amanda
This is an absolutely stellar recipe! Even my young kids enjoyed eating this! I think I may buy pita bread to stuff this into next time so It doesn’t fall out! Thank you, this will be in my regular rotation!
Barbara Swenson
Thank you for the garden veggie mix for a sandwich plus.Absolutely delicious!
gina
i’ve already shared this with 3 friends as i stand here continuing to stuff my face IT’S SO GOOD
Rebecca
I only had half the ingredients to make this and it still tasted amazing!!!! My new go-to for sure!!!!
Shalyn
This was SO DELICIOUS. My only complaint is that the salad mixture kept squeezing out the side of my sandwich, so I couldn’t eat it as fast as I wanted. I’m already thinking about how soon I can eat the leftovers for lunch tomorrow. . .
Jenn
LOL! As a speed-eater I totally feel you! So stoked you loved this chickpea salad as much as I do!! I make it once a week and the leftovers rock!
Shanna
This is delicious! I’ve been a vegetarian for 22 yrs- finally found something that fills that “need” for tuna salad. AMAZING!
DianeF
So. Very. Good!
Thank you!
Brandy
Oh my goodness!!!! I just made this and it is to die for!!!
Dominique
I love, love, love this recipe!! Thank you so much for sharing it with us, it is definitely a keeper ?
Jenn
Thank you Dominique! So stoked you enjoyed it!
Karen
So, so good. I got this recipe from a vegan friend, but it’s perfect for our kosher-keeping household. I’m always looking for parve (dairy-free, meat free) recipes to add to my arsenal and this one is such a keeper. I made it with vegan mayo so that said vegan friend could also eat it and it was amazing! I followed the recipe exactly as written, except I didn’t have any fresh basil so without the basil.
Jenn
Ahhhh yay! So so glad to hear it! Thank you Karen!
georgie @ georgieeats
This looks completely epic!!! I have put the ingredients on my shopping list for next week, cant wait!! Thanks for the inspo xxx
Jenn
Thank you Georgie – hope you adore the sandwiches!
Terry
I made this for my church potluck whic h consist of several vegetarians, people with dietary limitations and just picky eaters. It was a huge hit and I have been asked to bring it next month. I am thinking you made me queen of the potluck!!!! Thanks.
Brittany Eckert
I very recently became vegan, and I’ve been craving a sandwich! This hit the spot! I’ll definitely be making this again, and it’s a great spread to take to potlucks as well! I actually made this with chickpeas that I cooked myself rather than from a can, and it was just SO delicious and creamy.
Ashley Goode
This is delicious!! It has become a regular part of my weekly meal prep. Very tasty and so easy to make!
Lisa
Amazing and so versatile. I loved this.
Lisa Northrup
Amazing and so versatile. I loved this.
Ashleigh
I never comment on things like this but this was so good I felt like I had to! This was really amazing and my carnivore of a fiance LOVED it! Subbed 1 whole avocado in place of the mayo and it was delicious!
Jenn
I’m so honored you stopped back over to let me know what you thought! Thank you Ashleigh! 🙂 Super stoked it was a hit and love the avocado for creaminess!
Nancy Strine
I tried this because it looked good in the photo. I didn’t expect it to be so delicious! I have tried other “healthy” recipes and many times I’ve only made them once. I’ll be eating this one often!!
Mindy
I absolutely love this! I rarely comment on a recipe, but I just couldn’t not let you know how amazing I found this chickpea salad…. thanks!!!
Frances
Excellent, even without any bread. Added Oasis brand roasted red pepper hummus. A favorite!
Jenn
So happy you enjoyed it Frances! Love the addition of red pepper hummus!
Mackenzie
LOVE this! Very easy to make and could be adapted to fit a variety of tastes. Always a huge fan of something I can make ahead.
DianeF
Hi, Jenn! The pic with your recipe had me stop and look into the ingredients. Didn’t have the sunflower seeds or basil on hand, but I’m glad that didn’t stop me from making this! I really couldn’t figure out what the taste was going to be like, as I don’t add veg to tuna or egg salad, but the reviews were enough for me to give it a go. Just had some in lettuce wraps. Delicious! I have girlfriends who I know will love this, too, so I’ll be passing it along, Thanks! ?
DianeF
Jenn, my dh tried a spoonful and he really likes it! Said it’s reminiscent of both potato salad and egg salad. 2 thumbs up!
Jenn
Yayyy!!! Thanks Diane!
Tammy
Tasty!
Jamie
This was so delicious. The flavors blend so well and it was great in a wrap!
Jane
This is perfect! I love chicken salad, but don’t care about the chicken part. And I usually have chick peas in the pantry. Whipped this up for lunch the other day and it totally hit the spot. Thanks!
Anne Lantz
I didn’t notice the nutritional breakdown for this recipe. Is it available?
Thank you
Jenn
Hi Anne! I don’t typically include them because so many readers use different ingredients/mix-ins/swaps for the recipes and I don’t want to mislead anyone. The best way to get a nutrition breakdown is to use your favorite calculator and enter what you’d like to use. I’m loving myfitnesspal.com and it’s free!
Ashli
Thank you so much for sharing. This sandwich is truly amazing . It will be my go to lunch. Awesome recipe !
Jenn
So happy you enjoyed it Ashli and that it will be your go-to lunch – thank you so much!
Xochitl
Thank you for your recipe, I changed it with the ingredients that I had on hand. I added avocado ,Brussels sprouts ,and walnuts.I did not add any mustard, but added Grey salt. The pickles,carrots and scallions really added to the flavor. I liked the combination of mashed garbanzo beans with vegtables. Very versatile recipe.
Tina servis
Great recipe, I was looking for something new. Made a few changes only because I didn’t have the ingredients. I added dill paste because I didn’t have any dill pickles, I didn’t have any carrots, so I used banana peppers. Yummy dish thank you
Lisa Walterson
Can yoU replace the vegan mayonnaise with anything? We are on a p plant-based diet but we use a lot of vegan recipes.
Jenn
Hi Lisa! 🙂 I’m unfamiliar with what other vegan alternatives might be used in place of vegan mayo (aside from traditional mayonaise or greek yogurt, both which would not be vegan) – if you have a swap you make at home on the regular and enjoy I’d for sure think it’s open to experimentation! I think I’ve seen hummus used before as a swap for mayo and that may be interesting! Let me know as I’d love to know what you try/like! xoxo
Traci
Wondering if quacamole would be a good sub for mayo????
Jenn
Yesssssss do it!!!! I make a chopped salad that uses a homemade mayo-free avocado dill dressing and it’s crazy good! I think that the same concept would work here too – LMK how it goes! I’d say start with a little and then keep adding more to taste and you’re good to go 🙂
Shania
Am definitely making this for a school lunch sandwich! Hope the bread doesn’t go to soggy though but thanks for the recipe
Jenn
Hey Shania! So excited you’ll be trying it! The chickpea salad isn’t super wet like tuna salad is so if you put lettuce on each side touching the bread and the salad in the middle the fluffy bread should be a-ok! 🙂
Anita
I can my own chick peas and have 27 jars awaiting…guess what I’m making tonight?! YUM! This looks heavenly, thanks for sharing!
Jenn
Sooooo excited for you to try it Anita! LOVE that you can your own chickpeas – totally one of my bucket list goals! 🙂
Crystal
This was FABULOUS!!!! This was the first time I have ever tried chickpeas and was thoroughly impressed! I don’t like dill pickles, so I used pickle relish instead and it came out great! So in love with this recipe and I will be making it again and again!
Jenn
So super happy you enjoyed it Crystal, thank you!! 🙂
Stacy
This is the first vegan recipe I made on my first day in my vegan lifestyle. This was amazing! Thank you so much for this…it will be a regular in the rotation! Easy, flavorful and super filling. I made a whole sandwich and probably could’ve done with half and a small cup of soup! Thanks again!
Cathy Bender
I love this recipe as well as the basil tomato version. Everyone who has tried it loves it. It is super easy to double and triple recipes for a potluck. I eat with a bed a greens- dandelion greens add a wonderful bitter taste to the overall blend.
Jenn
Thank you so much Cathy! I’m so thrilled the recipe has been a hit and love the idea of serving it over a bed of dandelion greens 🙂
Andrea Wilson
This makes a fabulous salad sandwich! I didn’t have any dill pickles or dried dill, so I used a 1/4 cup of sweet relish. I toasted some whole wheat bread and put a little mayo on the toast, added some romaine lettuce leaves and piled on the chickpea salad. Heavenly! I can’t wait until tomorrow’s lunch… and dinner!
Steph
Just made this and was so delicious! i substituted the celery for cucumbers and used low fat light mayo. unique and fun recipe that can be used as a dip or for a sandwich
Jenn
Thank you Steph! Brilliant use of cucumbers – I’ve got to try them in place of the celery next time I make this 🙂