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stacked vegan chickpea salad sandwich

Vegan Chickpea Salad Sandwich

Shana Thomas
This vegan chickpea salad (aka chickpea tuna sandwich) sandwich recipe is tangy, sweet, & spicy. It’s packed with smoked paprika, garlic, dill, lemon and a great option for work or school lunches throughout the week.
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 6
Calories 330 kcal


  • 4 cups cooked chickpeas
  • 1 cup vegan mayo
  • 1/2 cup diced onion
  • 1/2 tsp dried dill
  • 1 tsp cayenne pepper
  • 2 tbsp parsley or cilantro diced
  • 2 tbsp dijon mustard
  • 1 juice of lemon
  • salt and black pepper to taste


  • Add the cooked chickpeas to a large bowl and mash them with a fork. Alternatively, use a food processor if you do not want to manually mash the chickpeas. 
  • Add all remaining ingredients for the chickpea salad into the bowl and mix until the ingredients are well incorporated.
  • Assemble the sandwich and eat. Note: I added 2 slices of toasted bread with microgreens and a slice of tomato.


Optional Add-ins:
  • Add 1/2 tsp Dill, 2 large ribs celery, thinly sliced.
  • For that tuna taste add dulce flakes in your chickpea salad mixture.
  • BBQ sauce, celery, relish
Keyword chickpea avocado sandwich,, Vegan Chickpea Salad Sandwich