Chickpea Salad Sandwich

Two stacked sandwich halves on whole grain bread, filled with a colorful chickpea salad on a cutting board.

5 from 16 votes

This chickpea salad sandwich is made with a customizable garbanzo bean salad, perfect for wraps or a healthy spread for crackers and veggies!

Prep Time15

Total Time15

Course: Lunch, Sandwich

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 157kcal

Author: Traci

Equipment

can opener and colander if using canned chickpeas
mixing bowl
potato masher
stirring utensil
airtight storage container(s)

Ingredients

2 (15-ounce) cans Garbanzo Beans (Chickpeas) or 3 cups cooked chickpeas
½ cup Red Bell Pepper finely chopped
1 rib Celery finely diced
¼ cup Red Onion finely chopped
¼ cup Fresh Herbs any variety, finely chopped
¼ cup Mayonnaise
¼ cup Greek Yogurt
1 teaspoon Dijon Mustard
½ Lemon juiced (about 1 tablespoon)
¼ teaspoon Sea Salt
Black Pepper to taste
Sandwich ingredients: Bread, Lettuce, Mayonnaise, Shredded Carrots, and Sprouts.

Instructions

Drain the CHICKPEAS and pat dry with a paper towel to remove excess moisture.
Place CHICKPEAS in a medium bowl and mash to your desired texture using a vegetable masher.
Add BELL PEPPER, CELERY, ONION, HERBS, MAYO, GREEK YOGURT, DIJON, LEMON JUICE, SALT, and PEPPER. Stir to combine.
Serve immediately on WHEAT BREAD with a little extra MAYO, BUTTER LETTUCE, and SHREDDED CARROTS—or enjoy with crackers or lettuce leaves.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Swap the beans: Substitute the garbanzo beans with white beans (navy, great Northern, etc) for a different texture.

For best texture: Scratch-cooked chickpeas tend to mash more easily and result in a creamier, richer filling.

Optional step for creaminess: Simmer canned chickpeas in water for 10–15 minutes before mashing to soften them.

Choose your herbs: I used fresh parsley, but dill, cilantro, or basil also work well—especially when summer herbs are abundant.

Mix in extra flavor: Try chopped pickles, capers, cucumbers, or sunflower seeds for crunch or tang.

Add some heat: A splash of hot sauce or a pinch of cayenne or red pepper flakes brings gentle spice.

Make it vegan: Use vegan mayo and plant-based yogurt to keep your chickpea salad sandwich dairy-free.

Meal prep friendly: This salad holds up beautifully for a few days—great for sandwiches, wraps, or salad bowls. The flavors develop even more in the fridge!

Nutrition