Vegan Chickpea Salad

by Monique

This easy Vegan Chickpea Salad is perfect for sandwiches and comes together with less than 10 ingredients in 5 minutes. A quick go to lunch!

I love a good vegan chickpea salad sandwich. For one it requires minimal ingredients and is not only easy but quick to make. It also happens to be a very budget friendly dish!

It’s all the flavors of tuna salad sans the tuna and the fishy taste. Which is most definitely a win win in my book!

This recipe is tasty, easy to make and healthy. It makes for the perfect lunch or easy dinner.

Got 5 minutes to spare? Get to it!

Ingredient Notes:

  • Chickpeas – When using canned chickpeas I generally look for low sodium or no salt added options.
  • Vegan Mayo – You could substitute this with mashed avocado for an oil-free option. Otherwise any brand will work.
  • Dijon Mustard – You could use yellow if you don’t have Dijon but I prefer the flavor of Dijon.
  • Pickles – If you like relish you could also add relish instead of pickles. Whatever brand and type you prefer will work.
  • Sunflower Seeds – They add a nice crunchiness.
  • Lemon – This adds a brightness in flavor that I love!
  • Fixings – I like to serve mine on a seedy bread with lettuce, tomato and red onion.

Labeled ingredients for recipe.

How To Make:

To get started if you are using canned chickpeas rinse and drain them.

Place them into a medium sized bowl and use a fork or potato masher to mash the chickpeas.

You will want to mash them fairly well but I like to leave the mixture a little bit chunky.

Now add the rest of your ingredients and incorporate together. It really is that easy!

Bowl filled with Chickpea Salad.

If serving as a sandwich scoop a heaping serving onto your bread and serve topped with all your favorite fixings.

Enjoy!

How To Use:

  • Sandwiches – Definitely my favorite was to enjoy chickpea salad is as a tasty sandwich. Top with lettuce, tomato, onion and even avocado would be divine. This would also be great in pita bread or wrapped in a tortilla.
  • Salad – Top your salad with a hearty scoop. The best part, you won’t even need dressing once it’s all mixed up. I have served it over many different types of greens but kale is my favorite.
  • Appetizer – Chickpea salad can also be served as an appetizer along side of crackers, chips, cucumbers, bell peppers and more. It’s very tasty and more unique than a traditional dip.

How To Store:

Store in an airtight container in the refrigerator for up to 5 days. Make sure to give it a good stir before serving again.

Vegan Chickpea Salad Sandwich served with tomato, red onion and lettuce.

Other Quick Recipes:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Vegan Chickpea Salad

This easy Vegan Chickpea Salad is perfect for sandwiches and comes together with less than 10 ingredients in 5 minutes. The perfect quick go to vegan lunch!
Prep Time 5 mins
Total Time 5 mins
Course Entree, Salad, Side
Cuisine Gluten-free, Vegan
Servings 2 sandwiches

Ingredients
 

  • 1-15 oz. can chickpeas drained
  • 2 tbsp. vegan mayo
  • 1 ½ tbsp. dijon mustard
  • ¼ cup diced pickles
  • 3 tbsp. hulled sunflower seeds
  • squeeze of fresh lemon juice
  • salt & pepper to taste

Fixings

  • sliced bread
  • tomatoes
  • red onion
  • lettuce

Instructions
 

  • In medium sized bowl mash your chickpeas well. Make sure you drain the chickpeas before mashing them. You do not want watery chickpea salad!
  • Add mayo & mustard and stir.
  • Fold in pickles and sunflower seeds.
  • Season with salt, pepper and lemon juice to taste. Stir until incorporates.
  • Top your bread slice with a heaping scoop of chickpea salad, top with tomatoes, red onion and lettuce. You can add avocado too for an extra special treat!
  • Enjoy!

Notes

  • I prefer pickles in mine as I am not really a relish girl. However, if you want to relish it up I would recommend about 2-3 tbsp. of relish in this recipe.
  • If you want to keep this oil free you can replace the vegan mayo with smashed avocado. 

Nutrition

Calories: 421kcalCarbohydrates: 35gProtein: 16gFat: 26gSaturated Fat: 3gSodium: 960mgPotassium: 449mgFiber: 12gSugar: 1gVitamin A: 65IUCalcium: 106mgIron: 4mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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