My Favorite Chickpea Salad Sandwich

- Amanda

Do you love a good tuna sandwich?? I sure do. Well, if you’re also on team tuna, I think you’re going to love today’s recipe for My Favorite Chickpea Salad Sandwich. It has all the makings of a great tuna sandwhich, but there’s no tuna at all. This is a veggie packed, delicious alternative to the lunchtime staple. Not trying to replace the fish favorite, just adding another powerhouse to your mid-day meal round-up. We’ve also enjoyed this as a wonderful and healthy feel-good dinner Throw in some baked sweet potato fries and you’re good to go. Meatless Monday made marvelous. And you know those times when you really shouldn’t be eating a tuna sandwich, like on a crowded plane or in the shared work lunch space, this is perfect for that too.

While I’ve tried a few different “mock tuna” recipes, all mostly made using chickpeas because it’s such a deliciously adaptable protein-fueled ingredient, none have come close to the flavors in this. And I can’t completely toot my own horn about that because the original creation lies in the fabulous mind of Jenn over at Peas and Crayons. Hers is so delicious and every creamy, crunchy, herby contrasting element just compliments the others so well. I made some of my own adjustments just to suit our favorite flavors. And I can honestly say this really is one of my favorite things to make and eat. It’s not only easy, but also stores in the fridge beautifully. Make it on a Monday and you’ve got a wonderful lunch waiting for you to turn into a sandwich, a wrap, salad or as is with some crackers to dip. K can vouch for that. For him to take the same lunch to work 4 days in a row says a lot folks.

This is mash, chop and mix recipe. It’s all made in one bowl, even better if you have one with a lid, then pop it in the fridge. As mentioned, it starts with a drained and rinsed can of chickpeas. You mash that up with a potato masher, fork or you can even throw it for a blitz in the food processor. Then add shredded carrots, chopped celery, chopped bell pepper, chopped pickles, basil and dill and some sunflower seeds. Stir that up then stir in a little mayo, mustard. That’s it.

Now at this point, you can dive right in with a fork or cracker or serve it my favorite way. I like to eat it chilled, between some crusty bread, with fresh greens, LOTS more basil leaves, and a nice tomato slice. Yum. Yum. Yum.

Try this. You won’t be disappointed. And I’ll be waiting here or on Instagram to hear how it went. Happy almost end of the week!

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My Favorite Chickpea Salad Sandwich

Prep Time 25 minutes
Servings 6

Ingredients

  • 1 can (15oz) chickpeas, drained & rinsed
  • 1/2 cup shredded carrots
  • 1/2 cup celery, finely chopped (about 2 stalks)
  • 1/2 cup orange or yellow bell pepper, finely chopped (red is ok too)
  • 1/2 cup bread & butter pickles, finely chopped (dill pickles ok too)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup mayonnaise
  • 2 tsps mustard (yellow or dijon)
  • 1 tsp fresh lemon juice
  • pinch of kosher salt & pepper
  • 2 tbsps -1/4 cup chopped fresh dill
  • 2 tbsps chopped fresh basil

To serve:

  • Crusty bread like seeded or sourdough
  • lots of fresh basil leaves
  • fresh greens like spring mix or arugula
  • sliced fresh tomato

Instructions

  1. In a large bowl add the drained & rinsed chickpeas and mash with a fork or potato masher until its in small pieces resembling canned tuna flakes.

  2. Add the shredded carrots, chopped celery, bell pepper, pickles and sunflower seeds to the bowl and give it a stir to combine. Then add the mayo, mustard, lemon juice, salt and pepper and stir everything to combine.

  3. Last add the fresh chopped basil and dill and stir one more time. To make the sandwich, toast the sliced bread, then layer it on the bottom with some fresh greens and 4 or more fresh basil leaves, add a spoonfull of the chickpeas salad, a little more basil if you want, a tomato slice, salt & pepper & the top slice of bread. This is also great on just a bed of greens, in a wrap, or as a dip for crackers. Enjoy!

  4. To store, keep covered in the fridge for about 4 days.

Recipe Notes

*To make this vegan, sub vegan mayo for the regular mayo.

*Slightly adapted from Peas & Crayons.