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I’m always looking for new and interesting lunch options, particularly ones that I can make a big batch of and enjoy for several afternoons or freeze to use later. This recipe for a vegan chickpea salad sandwich (replacing a tuna or chicken salad sandwich) fits that description nicely. The sandwich is healthy and filling, and isn’t hard to make. This recipe makes about 4 sandwiches worth of salad (or 3 very hearty sandwiches). Add your favorite vegetables to the sandwich and a drizzle of dressing, and you have a filling lunch to sustain you for the rest of the afternoon.
The dressing’s bright lime flavor adds a distinctive and different flavor to the traditional “chickpea salad” dressings, which are often mayonnaise based. I wanted to try adding some citrus, and felt that lime went particularly well with the parsley and dill flavors. You can find a bunch of adjustments on the dressing’s recipe page here. There are suggestions on how to make the salad dressing thicker, substitute out a number of the ingredients, or make it SOS-Free.
The lime herb salad dressing recipe makes about 1 cup of dressing, so you will have the right amount to add to the salad mixture and drizzle additional in your sandwiches.
Citrus Herbed Chickpea Salad Sandwich
This vegan sandwich is an excellent option for lunch. It's filling, healthy, and easy to prepare. You can also use the chickpea salad as filling for a buddah bowl, or as a topping for crackers too.
5 from 1 vote
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Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: celery, chickpeas, onions
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 Servings
Calories: 244kcal
Author: Jen deHaan
Ingredients
Chickpea Salad
- 15 oz chickpeas Canned or cooked from dry
- 1 cup celery
- 1/3 cup green onion
- 1/3 cup red onion
- 1/4 cup jalapeno Diced. Optional
- 1/4 cup Sunflower seeds Optional
- 1/4 cup grapes and/or raisins Optional
- 1/2 cup Lime and herb dressing
Optional sandwich ingredients
- 2 slices whole grain bread
- 1/3 cup mixed greens
- tomatoes, avocado, pickles Optional
- 2 Tbsp Lime and herb dressing Drizzled or spread
Instructions
Finely dice the celery, green onions, red onion and add add these ingredients along with the chickpeas to a food processor and
Pulse until well combined (see photograph). If you decide to add the optional ingredients, I recommend slicing the grapes in half and stirring in by hand. If not using a food processor, mash the chickpeas and then stir in the other ingredients by hand.
Add the 1/2 cup of lime herbed dressing to the mixture, and stir by hand to combine.
Assemble your sandwich. Toast your bread if desired, and add 1/4 of the mixture to your sandwich. Layer the greens and other toppings, and drizzle a bit of additional dressing on top. Enjoy!
Notes
Nutritional values includes bread. Remember that nutritional values will vary depending on bread selection. Nutritional values doesn't include optional ingredients.
Nutrition Facts
Citrus Herbed Chickpea Salad Sandwich
Serving Size
1 sandwich
Amount per Serving
Calories
244
% Daily Value*
Fat
5
g
8
%
Saturated Fat
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
%
Sodium
217
mg
9
%
Potassium
503
mg
14
%
Carbohydrates
39
g
13
%
Fiber
10
g
42
%
11
%
Protein
11
g
22
%
Vitamin A
429
IU
9
%
Vitamin C
17
mg
21
%
Calcium
86
mg
9
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
Using a food processor to make the salad recipe
We used a 14 cup food processor to make this salad recipe. You do not need a food processor – you can mash the chickpeas with a muddler or potato masher if you prefer, and then mix in the remaining ingredients. A food processor is very quick and easy though. You simply add all of the ingredients to the bucket:
Then pulse the blender until you reach approximately this consistency (or whichever you prefer).
After processing, I add the dressing and stir well to combine.
Other uses of chickpea salad
You don’t need to use this in a sandwich. You can also make this recipe for:
- Spreading on crackers
- Adding to a buddah bowl, such as one with grains, vegetables, and greens. Add more dressing to the entire bowl!
- Wraps, including kale wrap
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
Reader Interactions
Comments
Shannon
Made this tonight as a newbie to WFPB eating. This may be one of my favorite things I’ve ever eaten. For starters, the dressing is to die for. I will be putting it on everything. Very easy to prepare. I prepared twice the veggies, saving the rest to make it again soon. Like, day after tomorrow soon maybe.Reply
Mary K Engle
I am new to eating plant based – this is the first recipe I used from a vegan website. This was just fabulous! Thank you!
Reply
Jen @ Plant Based Recipe
Hi Mary! Thank you and welcome to eating plant based! I’m so glad that you enjoyed it!
Reply
LilVegan
I this looks really nice. I wanna try it but I live in America so the bread selection here is filled with chemicals. I might just make my own bread I don’t know I need low sodium foods.
Reply
Jen @ PlantBasedRecipe
Yes! There are some recipes on this site too for dinner buns that might work.
Reply
LilVegan
OK so update I’m going to be trying this tomorrow but I just found out that pizza bread you got it in half and it turns into like. A pizza pocket like a pocket you can put food ends so I’m gonna. Try that I can’t believe I’ve never known that before I’m gonna get some from sprouts cause they have the best ingreetings thank you. For their starts? To pee I love how genuine it is and how this is the only one that has their own homemade sauce
Reply
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