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If you’re looking for an easy and affordable lunch idea, this chickpea salad is perfect for you. It’s loaded with plant-based protein and takes just a few minutes to assemble.
Instead of using mayo, this hearty sandwich filling is made with creamy avocado. (Don’t worry, it’s not noticeable.) Paired with crunchy celery, red onion, and fresh dill, it tastes like classic egg salad, but this version is vegan-friendly.
Stuff it into sandwiches and wraps, or pile it onto a crunchy cracker or rice cake. You’ll want to eat this again and again after you taste it!
⭐⭐⭐⭐⭐ Featured Review
“I keep coming back to this recipe over and over…so good!” – Linda
Chickpea Salad Ingredients
- Chickpeas. Using canned chickpeas for this recipe makes it as quick and easy as possible. Be sure to rinse and drain them well before using.
- Avocado. A ripe avocado provides a creamy base instead of using mayonnaise.
- Veggies. Diced celery and red onion add the perfect amount of crunch.
- Lemon Juice. Adds a tangy, refreshing flavor.
- Mustard. This adds even more depth of flavor, so it tastes like classic egg salad.
- Fresh Dill. Freshly chopped herbs make this recipe really stand out, but a pinch of dried dill can be used as a substitute if needed.
How to Make a Chickpea Salad Sandwich
Step 1:
In a large mixing bowl, add the avocado, Dijon mustard, lemon juice, and salt. Use a fork to mash them together, almost like you’re making guacamole.
Step 2:
Rinse and drain the can of chickpeas, then add them to the bowl along with the diced onion, celery, and fresh dill. Use the fork again to mix well, mashing some of the chickpeas as you go.
The texture of this chickpea salad is up to you, so mash as much or as little as you like. If you prefer more of a mashed salad, use a potato masher to help.
Step 3:
Taste the chickpea mixture and adjust any seasoning to your liking, adding a pinch of salt or black pepper if needed. For added sweetness, you can add up to a teaspoon of maple syrup or the juice from a jar of bread & butter pickles.
Serve this chickpea salad just like you would tuna salad or chicken salad. It’s the perfect filling for lettuce wraps or between slices of whole-grain bread. (This recipe is gluten-free when you use gluten-free bread.) Add sliced tomatoes, red onion, or any other veggies you love.
Storage Tips
Store leftover chickpea salad in an airtight container in the fridge for up to 3 days. The avocado will start to turn brown over time unless you add extra lemon juice, so keep that in mind if you want to make this as part of your meal prep routine.
Chickpea Salad Sandwich Recipe
Ingredients
Chickpea Avocado Salad
- 1 (15 oz.) can chickpeas , drained and rinsed
- 1 ripe avocado , pitted
- 2 teaspoons spicy brown mustard
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ cup diced red onion
- 2 celery ribs , diced
- 2 tablespoons fresh minced dill (optional)
Sandwich Assembly
- sliced bread
- sliced red onion
- sliced tomatoes
- lettuce
Instructions
- In a large bowl, combine the avocado flesh, mustard, lemon juice, salt, and pepper. Use a fork to mash it together, until creamy.
- Add in the drained chickpeas, red onion, celery, and fresh dill. Stir well, mashing some of the chickpeas as you go, until it reaches your desired texture. Taste the chickpea filling and adjust any seasoning to taste.
- Serve the chickpea salad right away as a sandwich filling or in a lettuce wrap. For a sandwich, serve it on whole-grain bread with sliced tomatoes, red onion, and lettuce, or use any toppings you have on hand. It tastes remarkably like an egg salad sandwich.
- Leftover chickpea salad can be stored in an airtight container for up to 2 days. It will brown slightly over time, because of the avocado, but it still tastes good!
Video
Notes
Nutrition
More Recipes to Try
If you try this simple chickpea salad sandwich recipe, please leave a comment and star rating below letting me know how you like it!
I make this all the time and love it! Sometimes I just eat it straight from the bowl with other veggies instead of putting it on bread.
This is my go to for a healthy lunch or if I need to use up that last lonely avocado. So delicious!
I have also made this with vegan mayo and can’t decide which I like better. Soooo goood!
Tried it over micro greens. Crunchy nutty delicious like all your recipes healthy chef Gilmore
This was such a good dish – easy and a refreshing change.
I keep coming back to this recipe over and over…so good! Thanks 😊
This is such a delicious sandwich that I can bring with me to work! Thank you for all the fantastic recipes, Megan!
I made this recently and used small crusty rolls. We were going to the beach and needed something that would pack well. I removed some of the roll insides to make it more manageable + have more chickpea filling in the actual roll. Such a great idea to use avocado instead of mayo. I’m actually not a fan of egg salad sandwiches but my husband is. We used this for a couple of days and at the end of the week, there was still some left so we had it on a shredded kale salad. It was excellent.