Protein-Packed Chickpea Sandwich For Lunch

This protein-packed chickpea salad sandwich is your new go-to for quick, satisfying meals. With creamy mashed chickpeas, fresh herbs, and crisp vegetables, it's a healthier twist on classic sandwich fillings that actually tastes amazing. Ready in just 10 minutes!

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Course: Snack

Cuisine: Vegetarian

Keyword: Vegan, Vegetarian

Prep Time: 10

Total Time: 10

Servings:

Calories: 285kcal

Equipment

Mixing Bowl

Chef's Knife

Chopping Board

Ingredients

2 15-ounce cans chickpeas, drained and rinsed
1/4 cup finely chopped celery
1/4 cup chopped green or red onion
2-3 tbsp fresh dill or 1 tsp dried dill
1/4 –1/2 cup vegan mayo or plain yogurt
2 tbsp fresh lemon juice
1/2 tsp salt
8 slices bread
Lettuce leaves
Tomato slices
Sprouts optional
Mustard optional

Instructions

In a large bowl, mash the drained chickpeas with a fork or potato masher until chunky, leaving some whole pieces for texture.
Add the chopped celery, onion, dill, vegan mayo, lemon juice, and salt to the mashed chickpeas.
Mix everything together until well combined. Taste and adjust seasonings as needed.
Either refrigerate the chickpea salad for later use or assemble sandwiches immediately.
To assemble, spread chickpea salad on bread slices and top with lettuce, tomato, sprouts, and mustard as desired.

Notes

Substitute tahini or cashew cream for mayo to add extra flavor and nutrition

Leftovers keep well in the refrigerator for 4-5 days in a sealed container

For extra flavor, add a pinch of garlic powder or nutritional yeast to the mixture

Toast the bread for added texture and to prevent soggy sandwiches

Make the salad ahead of time - flavors improve after sitting for an hour

Try adding chopped pickles or capers for a tangy twist

Use different herbs like parsley, chives, or cilantro for variety

Nutrition