This Chickpea Salad Sandwich is a fresh twist on classic deli-style salads! Mashed chickpeas create a hearty, tuna-like texture. It’s the kind of no-cook, no-fuss lunch that’s perfect served on toast, crackers, or tucked into a wrap.
Looking for more chickpea recipes to try? Make my Chickpea Curry, Mediterranean Chickpea Salad, and Air Fryer Chickpeas!
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Kelley’s Tips
Before You Get Started
- Don’t over-mash the chickpeas. I like to mash until about half of the chickpeas are smushed. This gives it the best “tuna” like texture.
- Let it chill. If you have time, refrigerate the salad for 30 minutes before serving to let the flavors meld.
- Make it vegan. This salad is super easy to make vegan-friendly! Just swap out the sour cream and mayo for your favorite plant-based versions.
Ingredients
- Chickpeas – They have a mild flavor and a slightly nutty taste. When mashed, they create a texture similar to tuna salad or egg salad. Chickpeas are the perfect vegan-friendly alternative!
- Dijon Mustard – Adds a tangy sharpness and just a little heat.
- Sour Cream – Adds a cool, slightly tangy flavor to balance the richness of the mayo.
- Mayonnaise – Brings everything together with a smooth and creamy texture.
- Pickles – Provides crunchiness and a bit of dill flavor.
- Celery – Adds fresh crunch and a light, earthy flavor.
- Red Onion – Offers a pop of color and a bit of sharp flavor. If your onion has too much of a bite you can soak it in water for 30 minutes to mellow the flavor.
- Lemon Juice – Enhances the flavors of the salad.
- Parsley & Green Onion – Adds a mild, fresh herbiness and a nice pop of green.
- Capers – Adds a salty and briny flavor. I love adding capers to my tuna salad or egg salad!
How to Make Chickpea Salad Sandwich
- Rinse and drain chickpeas
- Mash chickpeas (this creates a texture similar to tuna fish). I usually keep mashing until about half of the chickpeas are mashed. You can do more or less!
- Stir in the dijon, mayo, sour cream, pickles, celery, onion, lemon, parsley, green onions, and capers.
- Taste then season with salt and pepper. Serve immediately on toast, on a salad or with crackers!
What Is Aquafaba? (Don’t Toss the Liquid!)
Don’t throw out the liquid from the canned chickpeas! Aquafaba (the liquid that comes in the can of chickpeas) makes a great substitute for eggs in vegan baked good recipes. It also makes a fun sensory activity for the kids!
More Salad Recipes to Try (Perfect for Meal Prep!)
- Salmon Salad
- Best Chicken Salad Recipe
- Summer Orzo Pasta Salad
- The Best Egg Salad
- Curry Chicken Salad
Chickpea Salad Sandwich
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Ingredients
- 2 cans chickpeas, rinsed and drained
- 2 tbsp dijon mustard
- 2 tbsp sour cream
- 1/4 cup mayonnaise
- 2 tbsp pickles, minced
- 3 ribs celery, diced
- 1/4 cup red onion, diced
- 1/2 large lemon, juiced
- 1 tbsp fresh parsley, chopped
- 1 tbsp green onion, diced
- 2 tbsp capers, roughly chopped
- salt and pepper
Instructions
- Add drained and rinsed chickpeas to a large bowl. Mash chickpeas (this creates a texture similar to tuna fish) I usually keep mashing until about half of the chickpeas are mashed. You can do more or less!
- Stir in the dijon, mayo, sour cream, pickles, celery, onion, lemon, parsley, green onions and capers.
- Taste then season with salt and pepper. Serve immediately on toast, on a salad or with crackers!
Nutrition Information
Did You Make This?
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