This chickpea salad is creamy, crunchy, and loaded with flavors of dill, celery, and lemon. Not to mention, it comes together in less than 20 minutes!
Looking for an easy and quick lunch idea? This Chickpea Salad Sandwich is packed with flavor and high in protein, energizing carbohydrates, and heart-healthy fats.
If you’re in a rush, need to pack a lunch on-the-go, or don’t have the energy to make an “extravagant” lunch then this Chickpea Salad Sandwich is for you.
The Best Chickpea Salad Sandwich is full of crunchy and creamy textures, notes of dill and lemon, and takes less than 20 minutes to make.
You can serve this open faced, like I did, or serve it between two slices of your favorite sourdough bread.
How to Make The Best Chickpea Salad Sandwich:
- In a large bowl, mash the chickpeas with the back of the fork until almost no whole chickpeas remain (a few whole ones is ok).
- Add the rest of the ingredients and mix until well combined and creamy. Adjust salt and pepper to taste.
- Heat a cast-iron skillet over medium-high. Add 2 tsp olive oil. Add bread slices and toast until golden brown on one side. Drizzle the exposed side with a bit of olive oil, flip, and toast other side until golden brown.
- Top sourdough bread with fresh arugula, about ⅓ cup chickpea salad (or to preference), and pickled red onion. Eat open-faced or as a sandwich!
Frequently Asked Questions
How do I make this recipe vegan?
Just swap the greek yogurt for more vegan mayo or a non-dairy unsweetened plain yogurt.
Do I have to use yogurt?
You can swap the yogurt for more vegan mayo. Personally, I like the acidic and creamy bite that yogurt adds to the salad.
Can I substitute the dill pickles for relish?
Sure! Just use 1/4-1/3 cup relish or to taste.
If you’re looking for more easy lunch recipes, you’ll also love these Cashew Tofu Lettuce Wraps, this Roasted Sweet Potato Chickpea Buddha Bowl, and this 10-minute Chinese Sesame Noodles.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
This chickpea salad is creamy, crunchy, and loaded with flavors of dill, celery, and lemon. Not to mention, it comes together in less than 20 minutes!
- 1-15 oz. can chickpeas, drained and rinsed
- 1 medium shallot, finely diced
- 2 stalks celery, finely diced
- ½ cup fresh dill leaves
- ⅓ cup vegan mayo (or sub regular mayo)
- 2 tbsp greek yogurt (or sub non-dairy yogurt)
- 2 tbsp dijon mustard
- Juice from ½ medium lemon
- 4 baby dill pickles, finely chopped
- 1 tbsp dill pickle brine
- ½ tsp kosher salt (I added a pinch more, but adjust to taste)
- ½ tsp black pepper
- ¼ tsp smoked paprika
- Toasted sourdough bread
- (Optional) Pickled red onion*
- (Optional) Fresh arugula
-
In a large bowl, mash the chickpeas with the back of the fork until almost no whole chickpeas remain (a few whole ones is ok).
-
Add the rest of the ingredients and mix until well combined and creamy. Adjust salt and pepper to taste.
-
Heat a cast-iron skillet over medium-high. Add 2 tsp olive oil. Add bread slices and toast until golden brown on one side. Drizzle the exposed side with a bit of olive oil, flip, and toast other side until golden brown.
-
Top sourdough bread with fresh arugula, about ⅓ cup chickpea salad (or to preference), and pickled red onion. Eat open-faced or as a sandwich!
