Chickpea Salad Sandwich
Published Jan 02, 2026
This chickpea salad sandwich uses chickpeas, yogurt, mayo, celery, shallot, and dill for an easy lunch filling and is ready in 15 minutes.
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Meal prep my chickpea salad sandwich for lunch!
I really love this chickpea salad sandwich and make it at least twice a month for lunches. I’ll usually make a batch and eat it for a couple of days during the week, which makes lunch easier. My kids will even take a chickpea salad sandwich to school, and they don’t have to worry about tuna breath, and I don’t have to worry about packed lunches coming back untouched. It’s one of those recipes that fits into our routine without feeling like extra work.
Happy Cooking!
– Yumna
Chickpea Salad Sandwich Ingredients
- Chickpeas: I recommend low-sodium chickpeas if you can find them. If you have the time, cook the chickpeas from dried beans, and reserve some soaking liquid before draining.
- Celery: Here’s how to dice celery.
- Shallot: I prefer a shallot for this recipe because it has a mild flavor, but any onion works. Read my tips on how to dice a shallot.
- Lemon: Look for a lemon that’s smooth and thin-skinned. Here’s how to zest a lemon and how to juice a lemon.
- Greek yogurt: I use full-fat Greek yogurt, but you can also use plain yogurt or sour cream.
- Mayonnaise: I like avocado-based mayonnaise, but any will work.
- Dijon mustard: I like the sharpness of Dijon mustard in this recipe, but any variety works, like spicy brown mustard or stone-ground mustard.
- Herbs and seasonings: Fresh dill, salt, and pepper.
How to Make a Chickpea Salad Sandwich
Chickpea Salad Sandwich Recipe
Chickpea "tuna" salad sandwich is made with mashed chickpeas, lemon, Dijon, and fresh herbs, served on sandwich bread.
Ingredients
- 2 (15-ounce) can chickpeas
- ¼ cup Greek yogurt
- 3 tablespoons mayonnaise
- ½ lemon zest and juice
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks diced
- 1 small shallot diced
- 2 tablespoons chopped fresh dill
- Sandwich bread for assembling
- Green leaf lettuce for assembling
Instructions
- Remove about 2 tablespoons of the liquid from one of the chickpea cans and place it in a large bowl. Rinse and drain the chickpeas, and set aside.
- To the large bowl with the chickpea liquid, add the yogurt, mayonnaise, lemon zest, lemon juice, mustard, salt, and pepper, and whisk to combine.
- Add the chickpeas to the dressing and use a potato masher or a fork to mash the chickpeas to your desired consistency. Add celery, shallots, and dill, folding them together until incorporated.
- Assemble the chickpea salad sandwich by adding the mixture to sliced bread along with lettuce. Serve immediately.
Equipment
Notes
Nutrition label does not include bread.
- My Top Tip: Shell your chickpeas. It’s optional, but removing the skins makes your chickpea salad sandwich extra smooth and creamy. Place the chickpeas in a large bowl filled with warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The smashed chickpea salad sandwich mixture may separate as it sits, so give it a quick stir before serving to redistribute the ingredients.
Nutrition
Serving: 1sandwich, Calories: 290kcal, Carbohydrates: 34g, Protein: 13g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 5mg, Sodium: 781mg, Potassium: 399mg, Fiber: 11g, Sugar: 1g, Vitamin A: 72IU, Vitamin C: 8mg, Calcium: 104mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Mix in a crunch: Chopped pickles, toasted walnuts, or roasted sunflower seeds are nice options.
- Increase the protein: Add grated or shredded tofu for more nutrients.
- Pile on the veggies: Add cucumber slices, radish slices, tomato slices, or sprouts when you build your sandwich.
Recipe Tips
- Reserve some aquafaba. Before draining the chickpeas, save a few tablespoons of liquid from one of the cans and set it aside. I use a little in this recipe to make the chickpea salad sandwich creamy. You can also save it and add some to your blender the next time you make hummus.
- Shell your chickpeas. It’s optional, but removing the skins makes your chickpea salad sandwich extra smooth and creamy. Place the chickpeas in a large bowl filled with warm water. Rub them with your fingers to release the skins, which will easily float to the surface of the water. Skim the skins from the water with a slotted spoon and discard.
- Don’t over-mash the chickpeas. You want them to be mashed, but still chunky. Otherwise, they’ll turn into hummus.
Serving Ideas
- Soup: Potato Leek Soup, Zucchini Soup, Carrot Ginger Soup
- Salad: Wedge Salad with Blue Cheese, Roasted Beet Salad, Kale Caesar Salad
- Veggie chips: Baked Kale Chips, Baked Sweet Potato Chips, Air Fryer Zucchini Chips
FAQs
Why is my chickpea salad sandwich watery?
If you used low-fat yogurt and/or mayonnaise, it could make the chickpea salad sandwich watery. Stir in extra diced celery to absorb some of the moisture. Next time, strain any liquid off the top of the yogurt or mayo first.
