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98% would make again

Chickpea Salad Sandwich

by Rachel Gaewskifeatured in Easy To Pack Vegan Lunches

Under 30 min

Under 30 min


for 3 servings

  • 15 oz chickpeas (425 g), 1 can, drained and rinsed
  • ¼ cup red onion (40 g), 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

Nutrition Info

Shop ingredients with
    Calories 340
    Fat 12g
    Carbs 42g
    Fiber 11g
    Sugar 9g
    Protein 13g

Estimated values based on one serving size.


  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!