This vegan sandwich mix is perfect for a hearty yet refreshing lunch and is easily scaled up. Keep it in the fridge all week for a simple and delicious addition to your meal-prep rotation! Ideal for Meatless-Mondays in an omnivorous household, or as your new favorite plant-based go-to!

When I was young and accompanying my family to events, you could always find me near the table of free food. This recipe was inspired by one such occasion. The best chicken salad sandwich was at my aunt’s baby shower and this chickpea salad sandwich is my favorite plant-based and home-made replica!

Story Time

My aunt’s baby shower was a catered event, and while all the adults chatted with glasses of wine, I was trying to decide which free food option was the best. Was it the assortment of cheeses with fancy toothpicks sticking out of them? Or could it be the table full of fresh fruit? I turned my attention away from the snacks and towards something bigger and better: the sandwich table. It was there, amongst the typical turkey and cheese affair, that the best food of the day was nestled: a chicken salad sandwich.

Perfectly creamy, with crisp lettuce, a thin slice of cheddar cheese, all hugged by a fresh croissant: it was the holy grail of baby shower foods. I could never find a chicken salad sandwich like it, and now that I’m three years into vegetarianism, the hunt is most definitely over. However, the craving for something creamy yet textured with all that flavor will never end. I decided to make this plant-based version of a chicken salad sandwich to fulfill that need. 

Although it started as a quest to quench a specific craving, this recipe has become one of my very favorites, and I eat it at least once a week. The best part of this recipe, aside from how quickly it comes together, is that it is extremely adaptable! Substitute, add, or take out any ingredients you’d prefer! I like to try and incorporate what’s in season. The following is the base recipe, and I’ve included some of my favorite modifications in the chef’s notes below. Enjoy! 

Vegan Chickpea Salad Sandwich Ingredients:

For the mix:

• Chickpeas: I'm using one can (15oz) of rinsed and drained chickpeas (also called garbanzo beans)

• Mayo: I use vegan mayonnaise because I honestly think it tastes better, but if you prefer a dairy-based option, use that. Here I am using ½ cup.

• Lemon juice: Honestly, I tend to eyeball using some or all of half a lemon. If you’re a stickler for measurements I’d approximate 2 Tablespoons. Nervous cooks should taste as they go! If you are crazy about citrus, I recommend using lemon zest instead as it is more potent. I’ve tried it this way, and it’s great to satisfy that zing craving!

• Garlic salt: I’m using 1 Tablespoon of garlic and herb seasoning. If you only have garlic powder, you may want to add salt to taste.

• Scallions: I love using scallions, also called green onions, in this recipe because it has some of the acidic bite of raw onions but is not too overpowering. If you’re sensitive to the type of spicy that comes from garlic and onions, feel free to replace this ingredient with something milder.

For the Sandwich:

• Bread: I used some sourdough, however, whole grain and is also delicious! Use whatever you have around.

• Cheese: I chose to use this vegan cheese, but again, use whatever you like!

• Spinach: I chose to use baby spinach for a nice vegetal crunch! Feel free to use lettuce or whatever you’d like.

How To Make Vegan Chicken Salad Sandwich:

1. To begin, prep your ingredients. Measure out ½ cup of vegan mayo, 1Tablespoon of garlic salt, chop one scallion and acquire half of a lemon. 
2. In a medium-size mixing bowl, mash your chickpeas. Make sure that some of the chickpeas are entirely mashed while others are still whole, in order to get a variety of textures.
3. Next, add the mayonnaise and stir until combined. 
4. Then, add the lemon juice and stir until combined.
5. Add the scallions and garlic; combine until the mixture is consistent throughout.
6. Optional: I love toasted bread. If I put the mixture in the fridge while my bread toasts the temperature difference is pleasant!
7. Spread mixture on bread, add your cheese and spinach!
8. Enjoy!

Check out more recipes:

• How to Make an Easy Vegetarian Breakfast Sandwich
• Summer Peach Caprese Salad Recipe
• Weight Watchers Quick Beef Nachos
• Apple Pie Oatmeal
• Spinach and Chicken Quesadilla

Yield: 2 Sandwiches

Chickpea Salad Sandwich

Print

This sandwich mix is perfect for a hearty yet refreshing lunch, and can easily be scaled up and kept in the fridge all week for a simple and delicious addition to your meal-prep rotation! Ideal for Meatless-Mondays in an omnivorous household, or for your new favorite vegetarian go-to!

Prep Time 15 minutes

Additional Time 5 minutes

Total Time 20 minutes

Ingredients

• Chickpeas: (A.K.A Garbanzo beans) For this recipe I use one can of chickpeas, but feel free to scale up, or use your favorite from-dry chickpeas.
• Mayo: I use vegan mayonnaise (like vegannaise with rewardstyle) because I honestly think it tastes better, but if you prefer a dairy-based option, use that. Here I am using ½ cup.
• Lemon juice: Honestly, I tend to eyeball using some or all of half a lemon. If you’re a stickler for measurements I’d approximate 2 Tablespoons. If you’re a nervous cook, taste as you go! If you are crazy about citrus, I recommend using lemon zest instead as it is more potent. I’ve tried it this way, and it’s great to satisfy that zing craving!
• Garlic salt: I’m using 1 Tablespoon of this brand. If you only have garlic powder, you may want to add salt to taste.
• Scallions: (A.K.A. Green onions) I love using green scallions in this recipe because it has some of the acidic bite of raw onions without being too overpowering. If you’re sensitive to the type of spicy that comes from garlic and onions, feel free to replace this ingredient with something milder.

Instructions

1. To begin, prep your ingredients. Measure out ½ cup of vegan mayo, 1Tablespoon of garlic salt, chop one scallion and acquire half of a lemon. 
2. In a medium-size mixing bowl, mash your chickpeas. Ideally, you will have some that are completely smashed, and others that are still mostly whole; this gives the mix a variety of textures.
3. Once the chickpeas are mashed, add the mayonnaise and stir until combined. 
4. Next, add the lemon juice. Stir until combined.
5. Add the scallions and garlic powder; combine until the mixture is consistent throughout.
6. Optional: I have found that I love my bread toasted, and if I put the mixture in the fridge while my bread toasts the temperature difference is a pleasant one!
7. Spread mixture on bread, add your cheese and spinach!
8. Enjoy!

Notes

The best part about this recipe is how adaptable it is. You can adjust the amounts and types of ingredients to fit your liking; many people enjoy celery over scallions, and if you want it spicy you could add some cayenne, or even make it with chipotle mayonnaise instead! The recipe can also be scaled up for easy and delicious meal prep. Once you have a big batch of it in the fridge, all you have to do is put it on some bread, or eat it straight out of the container- we won't tell!