Chickpea Salad Sandwich
Easy Eats

The Chickpea Spread

These days I tend to eat leftovers a lot for lunch, but Betsy still relies on good old packed lunches.

This is great news because it gives me a chance to experiment on good packed lunch options!

In the summer, I think a nice crisp sandwich is pretty hard to beat and the best thing about this Chickpea Salad Sandwich is that it’s filling is light, but at the same time super-crunchy.

I like this salad really chilled and cold, but if you don’t have access to a fridge, this salad is actually fine to store at room temperature for a morning before lunchtime.

Oh, and it’s probably the healthiest thing I’ve made all month. I have a hard time envisioning a healthier sandwich!

Chickpea Salad Sandwich

Chickpea Salad Sandwiches

Just a moment please...

Yield
Serves 6-8.
Prep Time
Total Time

Chickpea salad sandwich recipe with mashed and spiced chickpeas and loads of crunchy veggies makes the perfect vegan salad for sandwiches!

Ingredients

Chickpea Mashed Salad:
2 cans chickpeas, drained
2 stalks celery, diced
3 medium carrots, peeled and diced
3 scallions, diced
1/3 cup hummus
1 lemon, juice only
2 tablespoons olive oil
1/2 teaspoon garlic powder
Dash of paprika
Salt and pepper
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Directions

1) Drain chickpeas and mash them well using a potato masher or a large fork.

2) Dice celery, carrots, and scallions and mash them into the chickpea mix.

3) Add lemon juice, hummus, and olive oil along with seasonings and continue to mash. Stir together well and adjust seasoning to your liking.

To make a sandwich, toast two pieces of bread and lay down some lettuce. Top with big heaps of the chickpea spread and sliced avocado.

Chickpea Salad Sandwich Basics

I just used canned chickpeas for this version because they are fast, but you could use dry ones if you like them. If you do use dry, cook them really well so they mash nicely. Canned chickpeas tend to be softer than the cooked, dry variety.

Just drain and rinse the chickpeas but don’t worry about the annoying skin on the outside of the chickpea. They will mash up just fine.

veggies for my Chickpea Salad Sandwich

Basics.

A potato masher will make quick work of the chickpeas but you could also just use a big fork to get the job done.

Chickpeas mashed

Mash it up.

This isn’t a hard recipe, but do take some time dicing up the carrots, celery, and scallions. You want them to be in even-sized bites so you don’t get a huge chunk of something in your salad or sandwich.

Chickpea salad sandwich - Carrots and celery added

Crunchy veg!

If you taste this now, it will be crunchy, but bland as hell.

Let’s change that. Add in some hummus, olive oil, lemon juice, and spices. I like a big pinch of paprika, garlic powder, salt, and pepper.

Chickpea salad sandwich - Spices added.

Spice it up.

Most importantly, stir this together well and taste it.

Adjust the salad to your tastes. Maybe you want it spicier or saltier? Adjust it and make it yours!

chickpea salad done - Chickpea Salad Sandwich

Spread done!

Sandwich Time!

You could just eat this stuff with a spoon but I think it’s really best on some toast with a few pieces of lettuce and some sliced avocado. The lettuce really just keep the moisture in the salad from making the toast soggy.

I’m not sure that this is necessarily better than a chicken salad would be (if you replaced the chickpeas with shredded chicken), but it’s a really nice change I think.

If you’re bored of your lunch routine these days, maybe try out this healthy mix. You can mash it up on a Sunday afternoon and have lunches for the whole week!

 

Chickpea Salad Sandwich! A fast and filling vegan chickpea salad that's packed with crunchy veggies. Serve it as a salad over greens or (my favorite) sandwich it between some toast with avocado!

11 comments on “The Chickpea Spread

  1. I made this yesterday, exactly as written. IT IS FABULOUS! My son and I stood at the island counter top (“dig in position”) armed with our croutes. This was sooooo good on the croutes; I can’t imagine a whole sandwich of it! Thank you!

  2. I’ve learned the best way to make dried chickpeas super soft and smash-able (even the skins!). This tip comes from Yotam Ottolenghi’s Plenty cookbook. In my experience, the chickpeas are MUCH MUCH softer and tastier than the canned variety. The secret is to add 1 tsp of baking soda to the soaking liquid. The baking soda helps to break down the skin a bit. Cooking the chickpeas in a pressure cooker is fast and the resulting chickpeas are consistently perfect. The chickpeas are softer and smoother than canned beans for recipes just like this one!

  3. This looks good, Nick. I just did your Mushroom burgers last night and everyone thought they where great. Good job on Food Fighters.

  4. I added fresh cilantro and I also thought it needed some cumin so I added that as well. It was delicious!
    Great recipe!

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