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Under 30 min

Chickpea Salad Sandwich

from the video Easy To Pack Vegan Lunches ▶︎

by Rachel Gaewski


for 3 servings

  • 15 oz (425 g) chickpeas, 1 can, drained and rinsed
  • ¼ cup (40 g) red onion, diced
  • ½ red bell pepper, diced
  • 3 tablespoons vegan mayonnaise
  • ½ teaspoon dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt, to taste
  • pepper, to taste
  • 1 tablespoon fresh dill, chopped
  • leafy green, to serve
  • bread, sliced, to serve


  1. In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.
  2. Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.
  3. Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.
  4. Wrap in parchment paper and secure with rubber band.
  5. Enjoy!
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