Chickpea Salad Sandwich Recipe
Sometimes you just don’t want meat for lunch but crave a good, hearty sandwich. Or maybe you don’t eat meat at all? This Chickpea Salad Sandwich is one of my favorite healthy recipes for lunch. I make it with real mayonnaise so it’s not entirely vegan, but it can be just by substituting vegan mayo or tahini or even just olive oil.
I used to LOVE chicken salad, and especially loved it with chips. But in the past year I’ve leaned toward total vegetarianism. I do eat chicken every once in a while, but mostly everything is vegetarian. That being said, I’ve needed to find a substitute for my beloved chicken salad. That’s where this chickpea salad sandwich comes in.
This sandwich is a great substitute for chicken or tuna salad. Chickpeas are so good for you! If you pile on the veggies you have an incredibly healthy, filling lunch! Prep a big container of chickpea salad on Sunday and you’ll have lunches for the whole week. I also love to use this as a dip for yummy multigrain chips like these.
Here are some health benefits for chickpea salad
Chickpeas are so healthy and super good for the following:
- Helps Control Blood Sugar Levels
- Increases Satiety and Helps with Weight Loss
- Improves Digestion Thanks to a High Fiber Content
- Helps Protect Against Heart Disease and Cancer
- Provides Essential Vitamins and Minerals
- Great Source of Plant-Based Protein
As little as 3/4 cup of garbanzos per day can help lower our LDL-cholesterol, total cholesterol, and triglycerides in a one-month period of time.
Tips for preparing chickpea salad
Even if you are using canned chickpeas, you still want to boil for about 30 minutes to soften them. If you are using dried beans, which is more economical and perhaps healthier, presoaking of the beans will reduce the time required for cooking. On average, four hours of soaking reduces cooking time by approximately 25%.
Dried vs Canned Beans
Obviously, canned beans is much faster, but also costs more. So we are left with sodium levels. According to the Bean Institute (no joke), if you want less sodium, cook with dry beans. “You will have specific control over the amount of sodium in the final dish. A ½ cup serving of pinto beans cooked from dry beans with no added salt is virtually sodium free while a ½ cup serving of canned pinto beans contains approximately 200 milligrams of sodium. You can drain and rinse canned beans to remove about 40 percent of the sodium. Keep in mind that when cooking dry beans it’s best to not add salt or other ingredients that contain sodium until the beans are soft and fully cooked. The sodium can affect the beans’ ability to fully cook and soften.”
Interesting stuff, eh?
Chickpea Salad Sandwich
- 1 15- ounce can chickpeas (rinsed and drained, or dried chickpeas cooked properly)
- 1/4 cup roasted unsalted sunflower seeds
- 3 Tbsp mayo
- 1/2 tsp dijon mustard
- 1 Tbsp maple syrup
- 1 Tbsp chopped red onion (more if preferred)
- Pinch each salt and pepper (to taste)
- Sliced multigrain bread or crackers
- optional: Sliced avocado (onion, tomato, and or lettuce for serving)
- Add chickpeas to a mixing bowl and lightly mash with a fork for texture. If preferred, add to food processor to fully mash.
- Add sunflower seeds, mayo, mustard, maple syrup, red onion, salt, and pepper and mix with a spoon.
- Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
- Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
- Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!
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I wanted something a little healthier for my lunch since the start of the new year and discovered this – it was easy to make and filled me up perfectly but being lighter than a meat sandwich and I stayed full without the need for an afternoon snack. Perfect and delicious too.
This was such a great idea! I had never had it before but i LOVED it!
I made these sandwiches today for a quick after church lunch. Everyone loved them.
Thank you so much for including the health benefits of delicious chickpeas. I enjoy learning something new each and every day! I also enjoyed munching down on a Chickpea Salad Sandwich this afternoon. What a fantastic recipe!
Genius! My kids LOVE chick peas but I have never ever thought of making them into a sandwich. They loved it!
So filling and perfect for when I want something healthy that tastes amazing. Definitely a regular recipe now
I am moving my diet in the same direction. Lots less meat. This looks delicious. Thanks for helping me see a use for chickpeas other than hummus 🙂 Can’t wait to try this one!!
Looks great! As a gfcf sugar free, no red meat eater, chick peas are one of my favorite “hearty” foods. Thanks so much for sharing at TFT! PInning to my allergy free cooking and recipes board!
I love the combination of flavor for your delicious salad! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
I need to try this. Thanks for joining the To Grandma’s House We Go link party! Hope to see you next week.
Looks tasty. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing. See you again soon.
I’ve never used chickpeas, but I think I’d like to try it! Thanks for sharing such an amazing looking recipe!
Thanks Sarah! Chickpeas are the best!