Makes enough for 4 sandwiches
Total time: 10 minutes || Active time: 10 minutes
This chickpea salad sandwich is the easiest lunch you’ll ever make. Basically, it’s chickpea tuna. Mash up some chickpeas with mayo and a few other ingredients and you’ve got yourself a vegan tuna salad situation that tastes like childhood but better. If you know, you know. And most people know. This type of recipe has been around forever and vegans have been making it since the beginning of time, or at least since the beginning of canned chickpeas. But if you don’t know…welcome! You’re going to be making this every week for the rest of your life.
Mashed chickpeas, vegan mayo, carrot, celery, and onion flakes. Ten minutes, no cooking, no drama. You probably have everything you need in your pantry right now. If onion flakes have a purpose on this earth, it is for this recipe.
The chickpeas get mashed until chunky and textured, not pureed. You want some whole ones in there, that texture is the whole point. The carrot adds freshness and crunch, the celery adds even more crunch, and the mayo holds it all together. The onion flakes add that childhood mystique. Toast the bread or don’t. Slice it in half, triangles or rectangles. Those are the most difficult decisions you will have to make. This is the simplest version of this salad and it is exactly right. Make a double or triple batch, you might need it.
“Um, Isa?”
“Yes, Internet?”
“Do you think we’re stupid?”
“What?”
“Don’t.”
“What???!“
“Let’s not play this game. Just write your chickpea salad post and then maybe we can move on to matters that require a little more brainpower. Like tying our shoes, or a game of tic-tac-toe.”
WHAT ELSE IN THE WORLD CAN I DO WITH CHICKPEA SALAD?
Once you’ve made a batch or three, you’ve got options. Bread situations, fork situations, standing-in-the-kitchen-at-10pm situations. It plays well with crunch, acidity, and anything that can hold a generous scoop. Here are some ways to keep things interesting.
Pita with napa cabbage — sounds simple. is simple. stuff it into a pita with shredded napa cabbage, lemon, and a little olive oil. Fresh, crunchy, tastes like it came from a healthfood store in 1993. I love it.
Loaded sandwich — avocado, sprouts, cucumber, olives or pickles of all shapes and sizes (or both). Make it a whole thing.
Chickpea BLT — add Super Easy Tempeh Bacon, tomato, mayo, and romaine. Done. This works in salad form as well.
It’s a wrap — shove it in a wrap instead and then grill the wrap. Heavenly!
Chickpea tuna melt — open-faced on whole wheat with vegan cheese, broiled until melty. An inevitable conclusion. You can also use a homemade cheese sauce.
Garlic bread toast pile it onto squishy garlicky toasted bread, drizzle with truffle oil, and feel fancy.
Nori roll — roll it up with cucumber and avocado for a little sushi-adjacent moment. Surprisingly perfect.
On a big salad — one huge scoop right in the middle. That’s your protein. Especially good on a Kale Caesar or any simple romaine situation with Ranch Dressing. Soooo good with ranch dressing.
Stuffed tomato or avocado — hollow out a tomato or halve an avocado and pile it in. Retro and correct. The ranch dressing is good here, too.
Girl dinner — chickpea salad with crackers, hummus (double chickpea, very committed), grapes, fruit, carrots, celery. A full situation. You deserve it.
Picnic sandwich — pack it into a sturdy baguette that can handle things. Wrap it up, let it soak in a little. So nice while sitting in a park on a picnic blanket, both you and the sandwich a little warm from the sun.
VEGAN CHICKPEA SALAD SANDWICH FAQ
Yes! Process the chickpeas first into a chunky mash — do NOT puree, this isn’t hummus. Transfer to a bowl. Then process the carrots and celery into small pieces, add to the bowl, and mix everything together.
Add some crumbled dried seaweed (nori works great) and a pinch of kelp powder if you have it. A squeeze of lemon juice helps too.
Yes! Add a tablespoon of mild curry powder and throw in some halved red grapes. It makes a fantastic curried chickpea salad.
Cucumber works well and keeps that crunch. You could also use diced bell pepper or just leave it out entirely.
The chickpea salad (without bread) keeps for 3 to 4 days in the fridge. Don’t assemble the sandwiches until you’re ready to eat or the bread gets soggy.
Yes, exactly. You get it!
Chickpea Salad Sandwiches
Ingredients
- 1 1/2 cups cooked chickpeas (a 15 oz can rinsed and drained)
- 1/4 cup vegan mayo homemade or storebought
- 1 medium carrot peeled and very finely chopped (almost minced)
- 1 stalk celery finely chopped
- 2 tablespoons onion flakes
- Salt and pepper to taste
For the sammiches:
- Sliced tomatoes
- Romaine lettuce
- Whole wheat bread
- Extra mayo for a’spreadin
Instructions
- In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.
- Mix in the mayo and give a few more mashes. Mix in the carrot, celery and onion flakes. Add salt and pepper to taste. Assemble into sandwiches, toasted or not, and serve sliced in half.
Isa, I really enjoy your recipes! Both reading and trying 🙂 I am not a vegan, but love lots of vegetarian dishes. Might be a stupid question, but thought i would ask anyway – can i substitute mayo with say greek yogurt? Thank you and keep creating!!! You are awesome!
Ha! Just looked through comments and found my answer! tahini. Thanks again!
so i make this a lot with dried beans, and in m y experience it’s really important to cook them very well or they just won’t mash into a good consistency. they stay too much like the consistency of falafel otherwise.
i also saw a commenter doesn’t like the chickpea ‘skins.’ well, it’s a pain, but if you soak them well, then blanch them, you can remove the skins. some will float off, but the rest have to be done by hand. it takes a few minutes but it does result in a better endpoint in my opinion. i definitely skip this step most of the time though.
I love seeing recipes that remind me how easy it is to make quick satisfying vegetarian AND that require ingredients that I can get at any local store. Thank youl.
This is so good! I tried it with the curry powder like you suggested, and I used garlic powder instead of onion powder.
Also, I make the mayo with olive oil instead of grapeseed oil because I’m cheap and I always have a huge bottle of olive oil around.
But all around, a delicious recipe!
omg, this looks SO GOOD! Thank you for this recipe!
For an even healthier twist you can also use raw chickpea sproouts instead of cooked ones! (soak them overnight- rinse- drain 8 hours. Repeat rinse-drain optional). It is just as soft and seriously tastes like tuna salad!!!
I made this last night, and I have to say that it really reminded me of tuna, amazing and so easy! Thank you thank you, this will defo become something that I make up for sandwiches and keep in the fridge! How long do you think it would keep for?
ps. I am one of those lost souls that you speak about, so thank you again!
I made this last weekend and I know every vegan knows how to make a chickpea salad sandwich but this recipe is by far the easiest and my favorite! There’s something about the onion flakes that really take it home for me. I did not make the homemade mayo recipe (I am doing that right now!) but I did use grapeseed Vegenaise. This will be my go-to sandwich recipe when I need something in a flash!
Awesome, adaptable recipe, as usual. Using a food processor this takes no time at all. I added red onion and fresh dill to the mix – delightful.
We’re just beginning our vegan journey, so I didn’t have a clue. Thanks for posting!
Isa, I didn’t know. and now that I do, my life is so much better. you just saved me from buying half the grocery store because I didn’t have to shop hungry! I’m eating it with some Cool Slaw and couldn’t be happier. You are the greatest cook ever!
Isa,
I did not know! Thanks for posting even this simple little recipe for those of us who are just figuring it out. Munchin’ on my delicious sandwich as I type this. Thank you!
Love it! I added some sunflower seeds and a bit of kelp seasoning, as suggested. I also added a tsp or so of red miso, and it the result was oustanding. The miso added some necessary saltiness as well as a really cool, funky depth of flavor.
I have taken your brilliance to another recipe. I have a recipe for Tuna and Noodle Casserole (which is a favorite from my childhood) that called for faux fish. I tried it with mashed chickpeas instead. DELICIOUS! Thank you for suggesting the awesomeness that is “mashed chickpeas > tuna”. It’s true and tastes great! You rock, Isa!
Cool! I’ve done chickypeas in a tuna noodle casserole and it was great. Glad it worked for ya!
I usually add minced red onion instead of onion flakes. Also, nooch and dill, because that’s how I like it. Sometimes seaweed if I’m feeling fishy. The great thing about this recipe is it’s so simple and takes well to whatever you want to add. Sometimes I substitute steamed, crumbled tempeh for the mashed chickpeas.
I didn’t know about the mashed chickpeas trick… THANK YOU SO MUCH.
Well since this is a sub for tuna salad, we added apples (since grapes are for chicken salad). EITHER WAY… I never eat leftovers. I ate all of these leftovers. I even got jealous of my husband when he would eat some. “You never eat leftovers.”
“I’ll eat the hell out of these leftovers.”
Yummy 🙂 my boys really liked this. And it is super easy top make!
For Ambo: You could use avocado as a binder instead of mayo. I’ve seen people use avocado for chicken or tuna salad, so i bet it would be delicious in the chickpea salad also.
So good! I added pickles and a touch of pickle juice to make it more like tuna salad sandwiches I remember. Yumm!
[…] Serves 4. Adapted from http://www.theppk.com/2013/07/chickpea-salad-sammiches/ […]
I didn’t know! Neither did my tuna loving, chickpea hating husband when I gave it to him on a sandwich. He knew it wasn’t tuna but even he agreed it was a great analog. Thanks Isa for sharing. 🙂
I made this and despite forgetting the onion flakes it was delicious, took me right back to my much missed moms house, eating tuna salad sandwiches and being a teenager (am now 34 and missing her very much lately!). I added a further dash of vinegar to tart/tang it up a little.
Now I have the urge to replicate 2 of her other dishes. One was her “gourmet” tuna sandwich which was whole meal bread, tuna, mayo, white onion, salt, pepper and iceberg (heaven), and a Delia Smith tuna and brown rice salad with capers and parsley.
I haven’t wanted to eat meat despite missing her recipes, but thanks to you I can now come lose to replicating some of my favourites without cruelty and needless death.
[…] Chickpea Salad Sammiches from The Post Punk Kitchen […]
Thanks for this delicious recipe! I adapted it to be heartburn-friendly (and added rosemary) — http://lowacidyum.wordpress.com/2013/08/04/rosemary-chickpea-mash/
And I didn’t know about subbing chickpeas for tuna on a sandwich 🙂
Super yummy! Thanks! Pickled artichoke hearts and/or capers in there really kick up the tuna feeling even more.
I have been using cashews and almonds (after being soaked in water) as a tuna replacer…but this is so much easier, quicker, and just all around better! I didn’t know!..so thank you Isa, the internet can suck it. You rock! =)
-Dre
[…] recently found this recipe on The Post Punk Kitchen and I am in love. It’s easy, delicious and full of veggies. It’s satisfying and stores […]
yes! tuna smells like cat food. Chickpeas and mayo (and hot sauce, and pickled carrots) is much more my style. Oh yeah kinda made a mash up of this and tofu bahn-mi.. IT WAS AWESOME. My old tofu.. not so awesome, hence chickpeas – omni bf had 3 sandwiches and asked for them again the next night. Thanks!
This is a great recipe! I soak/cook my own beans. It would be very ease to remove the outer covering while they are at room temp.( I’m a crazy Virgo…this is not a problem for me! ) I love that you can make your own flavors….herby with veg, curry, ect. My husband LOVED it in a wrap. This would be great airplane food when traveling or a road trip. Thanks for the Vegan voice!
I’ve been aware of chickpea salad, but in over three years of being vegan, hadn’t gotten around to trying it. Until tonight. I can’t believe I waited this long!! So, so yummy! I can’t wait to try it as a melt with some cheddar Daiya. Nom nom.
I just found this blog and THANK YOU! I had no idea you could do this with chickpeas.
Made it! Super delicious- I used my dad’s old tuna-salad seasoning recipe and it was bowl-licking good. To the base recipe I added curry, turmeric, a pinch of garlic powder, chili powder, cumin, (all 1/4 tsp. or less), salt, pepper, a few tablespoons of dill relish, 1/4 cup red onion diced very small, and a sprinkle of smoked paprika on the top of each sandwich. Soooo good. And I’ve missed it because I’ve never found a good vegetarian recipe to recreate my dad’s masterpiece. Thanks!
This is amazing. I added dill as well. This will become a staple in my house. Thank you for posting this!
I just made this. I didn’t change a damn thing about the recipe-only added fresh onion instead. What I love about this is that I had frozen, cooked chickpeas that I had pre-measured into 1 and 1/2 cup portions for making hummus (because I overlooked them and they were a bit mushy). I just unthawed them in the fridge, mixed them with the mayo, them finely minced the ingredients one by one in the processor, added them, cracked pepper, salt. It was a snap-and so good. I never thought anything would come close to satisfying my craving for egg salad. Holy shit! This is delicious!!
*overcooked
OMG, i LOVE you for this recipe alone!! I just made it and it was just what I’ve been looking for for a quick, satisfying sandwich. I’m finally transitioning to a plant-based diet, and this chickpea salad will be perfect for when I’m in the mood for something akin to egg salad or chicken salad. Thank youuuuuu!!!
[…] ist eins zu eins von meiner HERZEliebsten Vegan-Köchin Isa Chandra Moskowitz übernommen. Hier gibts das […]
Thank you! From one of those lost newbie-vegan souls from the depths of the internet 😀
Thank you, Isa, I didn’t know either! I used to love tuna but haven’t eaten it in years. I substituted chopped dill pickles for the carrots, red onion for the onion flakes, and added some dill and a squeeze of lime juice. Sooo delicious! This will be perfect for school lunches. My hubby loved it too 🙂
I started to make this and I got sidetracked…I ended up mashing the garbanzos, adding Sri racha, mayo & sesame oil and rolling it up in a sheet of nori! It was good!
i like good vegan meal ideas as much as i like good vegan “recipes”.
I did not know about chickpea-mash-sandwiches, and this blew. my. mind. I am going to be starting school again tomorrow and was struggling to find something I could box for lunch. Thanks a ton!
I didn’t know! I’m one of those lost souls. Hey, this whole vegan thing is still new for me. Thank you for another wonderful recipe!!!
BTW, I love the chickpea sammy filling recipe that uses Hijiki (from Vegan with a Vengance). It’s one of my favorites…
Wow was this good. And, no, I didn’t know you can smash up chickpeas and make a delicious sammy. I used avocado instead of the mayo, because I didn’t have the ingredients to make vegan mayo. Your website has really helped me transition into eating vegan. Thanks!
[…] Lunch: Chickpea Salad Sandwiches […]
Did not know. Now so delighted. I bet I can use my ripe avocado for the mayo, too.
I LOVE this and make it often now. Today I just made the chickpea salad and mixed it with some sunflower seeds and leftover barley and ate it like that, and it was delicious.
Isa, I’m newly vegan and your recipes are opening up a whole new world for me. Thank you for bringing me so much joy, in addition to my main objective of ending animal suffering!
So happy I could help!
Made this the other night and loved it.