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Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
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    • Vegan Nutrition Articles
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    • About Lettuce Veg Out
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Vegan Chickpea Salad Sandwich (No Mayo) | Creamy Filling Recipe

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This vegan chickpea salad sandwich recipe is one of my all-time favorite lunches! It all starts with the sandwich filling, which is so versatile, creamy and delicious. Use on your favorite bread, lettuce leaf or tortilla wrap!

Made without mayonnaise, this simple meal is quickly prepared with ingredients like hummus and pickles for an unbeatable flavor. Make a batch for multiple people, or just have it yourself for a week’s worth of lunches!

Skill: Easy | Time: 25 min | Servings: 6 Sandwiches

Sandwich cut in half and stacked up on wood board; sandwich made with brown bread, lettuce, tomato and loaded with creamy mashed chickpeas.

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Are Chickpea Salad Sandwiches Vegan?

Chickpea salad is a great substitute for vegans who want to replicate a taste and texture that resembles egg salad or tuna sandwiches.

While this recipe doesn’t try to be a vegan egg salad or tuna sandwich, it’s an excellent high-protein meal that’s packed with flavor. Using hummus, in place of mayo, packs in plenty of extra flavor while creating a creamy sandwich filling.

Vegans could make a mayonnaise-based chickpea salad, but not everyone has access to (or enjoys) vegan mayo. If that’s you, I hope you enjoy this variation of chickpea salad!

Three plates with only front on in focus which has open face sandwich of grainy bread, lettuce, tomato and mashed chickpea salad. Other plates with sandwiches plus two bowls in far back filled with chickpea salad and lettuce.

Ingredients to Make Chickpea Salad Sandwiches with No Mayo

To make this epic chickpea salad sandwich recipe, you’ll need the following vegan ingredients:

  • Chickpeas: Most of the recipe’s volume is made from mashed chickpeas. You’ll start with one 19 oz can of drained and rinsed chickpeas (or cook your own) and mash them to your desired consistency. I like mine finely mashed, but others may like it chunkier!
  • Celery: Finely chopped celery adds an incredibly satisfying crunch to this vegan sandwich filling. While mild in taste, this adds a lot of texture to the mix.
  • Onion: Like celery, onion adds a nice crunch, but it also adds lots of flavor.
  • Pickles: Another amazing add-in, pickle brings a salty, tangy and vinegary bite to the chickpea filling. The recipe uses chopped pickles and pickle juice to bring a unique depth of flavor.
  • Hummus: The ultimate replacement for no-mayo chickpea salad sandwiches, hummus makes for a creamy filling. Use a plain hummus for a classic chickpea flavor or use your favorite flavored hummus for more variety.
  • Black pepper: A dash of black pepper further helps to enhance the recipe’s flavor profiles while providing some antioxidants.
  • Seasoning salt: Along with the pepper I’d also suggest adding some salt. You could opt for table salt but using a seasoning salt with some added flavor helps to round out the sandwich filling nicely.
A woman in a denim shirt stands behind a marble counter top, holding a glass bowl full of chickpeas in front of her. Her head is cropped out. On the counter top is a large, empty glass bowl surrounded my smaller glass jars and bowls filled with different ingredients including chopped celery, white onion, pickles, hummus and spices.

How to Make This Easy Recipe: Instructions and Video Tutorial

Go from start to sandwich-eating in less than 30 minutes! Either follow the step-by-step instructions or watch the video below to learn how to prepare this easy vegan lunch recipe.

Step 1: Mash Chickpeas

Start with a 19 oz can of drained and rinsed chickpeas; if you plan to cook chickpeas from dry then make sure to follow my special directions below in the “substitutions and variations” section below!

There are two ways you can break down your chickpeas; in a food processor or using a masher. If you plan to use a food processor, go ahead and add all ingredients into that. Otherwise, consider using your best mashing/ crushing tool to break down the chickpeas.

I like to use a special serrated edge “cookie cutter” tool anytime I make this recipe. Its sharp points can easily stab and break apart pieces of chickpea. It’s quick and easy to use!

A potato masher or pastry cutter are also good options, although they can take longer to use than the tool I mention above.

A hand holds a small metal mashing tool which is pressed down into a large glass bowl filled with chickpeas. Around the bowl, on a marble counter top, are small glass bowls and jars filled with other ingredients.

Step 2: Add Flavor-boosting Ingredients

All remaining ingredients can be added to the mixing bowl full of mashed chickpeas. In any order, add your celery, onion, pickles, pickle juice, hummus, pepper and seasoning salt.

Stir these ingredients to thoroughly combine and coat the mashed chickpeas with loads of flavor.

A light skinned woman stands behind a marble counter top. She is stirring chickpea salad in a large glass bowl and her gaze is down on the bowl. She wears a large blue denim shirt and has long wavy brown hair tied in a low ponytail.

Step 3: Prepare Sandwich

Finally, serve your vegan chickpea salad! It goes great on your favorite bread (I like a seedy or rye-based bread), in a lettuce or tortilla wrap, as part of a salad, or as a dip for crackers or vegetables!

If you’re making a chickpea salad sandwich, top with even more vegetables like:

  • Avocado
  • Lettuce/ leafy greens
  • Tomato
  • Mustard/ Dijon mustard
  • Pickles
  • Onion/ red onion
  • Sliced cucumber
A hand presses a piece of bread onto the top of a sandwich filled with lettuce, tomato and mashed chickpeas. The sandwich is on a white plate with a second sandwich on plate in the back right corner. In the back left corner sits another sandwich, cut in half and stacked up on a wood board.

Vegan Chickpea Sandwich Tips, Substitutions and Variations

While there are many ways to eat this no mayo chickpea salad, you may want to tweak a couple ingredients to suit your tastes.

The easiest way you can do this is to adjust the type of hummus and pickles you use. There are so many flavor combinations you can achieve between these two ingredients, so have fun playing around and finding what’s best for you!

Canned or Home-cooked Chickpeas: Which are Better for Chickpea Salad?

Cooking chickpeas from scratch may be less expensive but takes significantly longer which isn’t always practical. If you regularly cook your own legumes, or have a pressure cooker to speed up the process, go for it!

Canned chickpeas are a great choice when making this recipe. They’re almost always softer in texture and offer a creamier final product. It’s also easier to get the right amount every time you make this recipe!

Top view of two plates and two bowls; one plate with sandwich in top center; second plate in center has single piece of bread topped with chickpea salad; one bowl with chickpea salad and the other with lettuce leaves.

How to Store Leftovers: Refrigerating this Recipe

Chickpea salad is an amazing recipe to prep and use for meals throughout the week. All ingredients are fine to leave in the fridge for up to a week, but you’ll likely eat it up within the first few days since it’s so yummy!

While you could make entire sandwiches and store them for grab-and-go meals, I prefer to make sandwiches as needed. This helps keep the bread as fresh and fluffy as possible; if you assemble the sandwiches and then let sit, some of the filling’s creamy moisture may soften your bread.

Sandwich cut in half and stack on wood board with white bowl of chickpea salad next to it. Sandwich made with brown bread and filled with mashed chickpeas, tomato and lettuce. Blurred sandwich in back left.

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Sandwich cut in half and stacked up on wood board; sandwich made with brown bread, lettuce, tomato and loaded with creamy mashed chickpeas.
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5 from 2 votes

Vegan Chickpea Salad Sandwich No Mayo

A chickpea salad sandwich with no mayo is the ultimate vegan lunch idea. Easy to prep, high in protein and fibre to keep you feeling full and packed with flavour from the hummus, pickles and spices; you can't go wrong!
Course Lunch, Main Course
Cuisine Vegan
Keyword Chickpea salad sandwich recipe, Vegan chickpea salad no mayo
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 Sandwiches
Calories 185kcal

Equipment

  • Cutting Board
  • Knife
  • Can Opener
  • Masher or Food Processor

Ingredients

  • 1 19 oz can chickpeas , rinsed and drained
  • ⅓ C celery , finely chopped
  • ¼ C onion , finely chopped
  • ⅓ C dill pickle , finely chopped
  • 1 ½ tbsp pickle juice
  • ¾ C hummus
  • ⅛ tsp black pepper
  • 1 tsp Old Bay seasoning

Instructions

  • Mash the chickpeas using one of the methods described above (potato masher, food processor, serrated "cookie cutter", pastry cutter).
  • Finely chop the onion (1/4 C), celery (1/3 C) and pickles (1/3 – 1/2 C) and stir into the chickpeas.
  • Stir in pickle juice (1 1/2 tbsp) and hummus (2/3 – 3/4 C). Add extra hummus to reach desired texture/ creaminess.
  • Stir in the spices. Spices are to taste so add more if you like. Salt, paprika, onion powder and garlic powder are other tasty options.
  • Serve on your favourite bread, crackers, wraps etc or use the creative serving ideas above!

Video

Notes

Nutrient analysis accounts only for chickpea salad filling and not bread or additional ingredients used to serve the filling.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/6 of recipe) | Calories: 185kcal | Carbohydrates: 28g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 463mg | Potassium: 185mg | Fiber: 8g | Sugar: 5g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg

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Filed Under: Vegan and Gluten Free Recipes, Vegan Lunch Recipes, Vegan Recipes Tagged With: 10-ingredients or less, 30-minutes or less, Black pepper, Celery, Chickpeas, Easy, Gluten free, Grain free, Hummus, Legumes, Lunch, Nut free, Onion, Pickle, Plant-based protein, Seasoning salt, Soy free

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Reader Interactions

Comments

  1. Jeannette

    April 6, 2021 at 9:34 pm

    I have made this quite often. It is so easy to make and so delicious. This is my go to sandwich when I plan to go to the beach for the day.
    Thank you Nicole!

    Reply
    • Nicole Stevens

      April 7, 2021 at 8:50 am

      Glad you enjoy! It’s definitely a great recipe to pack for lunches!

      Reply
  2. Judy

    March 22, 2021 at 2:46 am

    Love this recipe.

    Reply
    • Nicole Stevens

      March 22, 2021 at 11:16 am

      So happy you enjoyed it Judy!

      Reply

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Nicole Stevens, Registered Dietitian and Owner of Lettuce Veg Out

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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