This chickpea salad sandwich recipe is made with chickpeas, vegan mayo, and a hint of lemon, this sandwich is not only tasty but also packed with protein and fiber.


  • 1 can (14 oz) chickpeas (garbanzo beans), drained and rinsed
  • juice of 1/2 lemon (or more to taste)
  • 1/4  vegan mayo
  • 1/4 cup celery, chopped
  • himalayan salt & cracked pepper, to taste
  • gluten-free bread

Optional ingredients.

  • red onion, chopped
  • pickles, chopped
  • apples, chopped
  • nori strips
  • capers


Drain and rinse chickpeas, place in a medium-size bowl, and roughly mash chickpeas with the back of a fork or potato masher until desired consistency.

Add the remaining ingredients and mix well.

Alternatively, you can use a food processor and pulse a few times until the desired consistency.

Serve chilled or at room temperature.

Serve on bread of choice, along with some leafy greens and sprouts.

Serves 3-4

Store: Leftovers in an airtight container in the refrigerator for up to 2-3 days. Stir before serving.

  • You can substitute hummus for mayo
  • Try serving with sliced veggies or pair it with with your favorite crackers.