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Chickpea Salad Sandwiches

Prep Time 15 minutes
Servings 4 sandwiches


  • 1 can chickpeas (19 fl oz)
  • 1 tsp dijon mustard
  • 1/4 cup red onion (finely chopped)
  • 1/3 cup celery (finely chopped)
  • 2 tsp sweet relish
  • 1/4 cup vegan mayo (Hellmann's)
  • salt and pepper to taste
  • bread of choice

Additional Toppings

  • romaine
  • cucumber


  • Rinse the chickpeas and add to a food processor.
  • Add in the dijon mustard, red onion, celery, and relish (everything except the mayo and salt and pepper). Pulse until a flaky consistency has formed. You don't want the mixture to be completely smooth. Keep some of the texture of the chickpeas but you shouldn't have full chickpeas in the mixture.
  • Transfer the mixture to a separate bowl and stir in the mayo and season it with salt and pepper.
  • There is enough chickpea salad for roughly 4 sandwiches. Divide evenly among the sandwiches. Top with extra veggies (romaine, cucumber). If you have extras, store the rest in a sealed container for 2-3 days.