The search for your new favorite go-to lunch is over! This vegan chickpea salad sandwich filling is simple, incredibly versatile and deliciously creamy with just the right amount of sweetness and crunch in every bite. Devour it by itself, on your favorite sliced bread, or with a stack of crackers for an excellent protein filled snack on-the-go.
I do not know about you, but I grew up eating my mother’s famous chicken salad during those hot midwest summer months. It was absolutely mouthwatering, loaded with shredded chicken, red onion and sweet plumpy grapes. I am not sure a bowl lasted a full day in our house with five hungry mouths to feed. Obviously, as an adult deciding to move towards a plant forward way of eating, that recipe was one of the first on my list to recreate. After playing around with a few ingredients, we added the perfect plant-based spin on an old family favorite!
Our vegan chickpea salad is the perfect filling by itself, or sandwiched on your favorite sliced bread or baguette, loaded up with crispy romain, sliced tomato and a spread of hummus. If you are in a hurry, grab a bowl with a stack of crackers for an excellent protein filled and fiber rich snack on-the-run.
Vegan Chickpea Salad Sandwich Ingredients
This vegan chickpea salad is the perfect filling by itself, with crackers or on your favorite sliced bread or baguette.
Here are a few ingredients that make this recipe extra special:
- Chickpeas – High in protein and packed full of nutrients and fiber. Opt for an unsalted can to keep your chickpea salad filling from tasting overly salty.
- Tahini – For incredible flavor, creaminess and healthy fats.
- Pure Maple Syrup and Grapes – For natural sweetness.
- Sunflower Seeds – For the perfect crunch and protein. Select an unsalted and sprouted variety for an added boost of nutrition.
- Smoked Paprika – For a delicious depth of flavor.
- Hot Sauce – For spicing up our lives a bit! Get Saucy!
Find the full recipe below with measurements.
Simple Variations
We are in love with this chickpea salad sandwich recipe just how it is; but don’t hesitate to change it up and add your own spin to it.
Check out a few simple chickpea salad swaps below:
- You may opt to cook your own if canned chickpeas (garbanzo beans) are not your thing. Try not to overcook them, as mushy is not the texture we are looking for. 🙂
- Swap sunflower seed butter in place of tahini.
- Hot sauce is optional but it adds a great depth of flavor in this recipe. Use your favorite or opt for ours; Hot Ones Los Calientes hot sauce at https://heatonist.com/.
- Exchange sunflower seeds for pepitas and choose an unsalted and sprouted seed for a protein packed punch!
Decide to change it up? Let us know how it turns out in the comments below. Getting creative in the kitchen is what we love best!
More Delicious Recipes
If you love our chickpea salad as much as we do, then try one of these delicious plant-based recipes next:
Vegan Chickpea Salad Sandwich
This chickpea salad sandwich filling is versatile and deliciously creamy with just the right touch of sweetness and crunch in every bite.
Ingredients
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup
- ½ tablespoon Dijon mustard
- ½ teaspoon hot sauce
- 1 (15 ounce) can chickpeas, drained and rinsed
- ½ small red or yellow onion, chopped
- ½ red bell pepper, chopped
- 1 rib celery, chopped
- ½ cup green or purple grapes, quartered
- ⅓ cup dill pickles, chopped
- 2 tablespoons unsalted sunflower seeds
- ½ teaspoon smoked paprika
- salt/pepper to taste
Directions
- Step 1 In a small bowl, whisk together tahini, fresh lemon juice, pure maple syrup, Dijon mustard and hot sauce. Set aside.
- Step 2 In a large bowl, mash drained and rinsed chickpeas with a fork or potato masher, keeping a few larger pieces for added texture.
- Step 3 Add chopped onion, bell pepper, celery, grapes, and pickles to mashed chickpeas and stir. Pour sauce on top and mix well to incorporate all ingredients.
- Step 4 Toss sunflower seeds and ¼ teaspoon of smoked paprika into filling and stir, adding salt/pepper to taste.
- Step 5 Sprinkle remaining smoked paprika on top and serve immediately on your favorite sliced bread or store in the refrigerator in an airtight container for up to 3 days.