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The Ultimate Chickpea Salad Sandwich (Easy & Healthy!)

A beautiful plate of a homemade, healthy Chickpea Salad Sandwich being enjoyed with a side of crispy potato chips for a vibrant and healthy lunch.

A fresh and hearty vegan take on a classic salad sandwich, using chickpeas as the base. The ‘chickpea salad’ is made in a food processor by pulsing cooked chickpeas with tahini, Dijon mustard, capers, and fresh herbs until combined but still textured. This is served on a soft baguette with a variety of crisp toppings, including blanched green beans, Kalamata olives, thinly sliced cucumber, and radish, creating a satisfying and healthy meal.

Ingredients

  • For the Chickpea Salad:
  • 1 ½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 green onion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lemon juice
  • Sea salt and freshly ground black pepper
  • For the Sandwiches:
  • A handful of thin green beans, trimmed
  • 1 soft baguette, sliced in half
  • 8 to 10 Kalamata olives, pitted and sliced
  • Thinly sliced red onion
  • Vegan mayo (or regular mayo)
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves

Instructions

  1. Make the Chickpea Salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, and lemon juice. Add a few pinches of salt and pepper. Pulse until the mixture is combined but still has some texture (do not puree). Season to taste.
  2. Blanch the Green Beans: Bring a small pot of salted water to a boil. Drop the green beans into the boiling water for 1 ½ minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Once cool, drain and chop them into 1-inch pieces.
  3. Assemble the Sandwiches: Spread a layer of the chickpea salad on one side of the baguette.
  4. Press the chopped green beans into the chickpea salad, then top with the sliced olives and red onion.
  5. Spread a layer of mayo on the other half of the baguette. Top the mayo with the sliced cucumbers, radishes, and fresh basil leaves.
  6. Season with salt and pepper to taste. Press the two halves of the sandwich together, slice, and serve.

Notes

  • This recipe is a great plant-based alternative to a traditional tuna or chicken salad sandwich.
  • Blanching the green beans and then shocking them in an ice bath is a key step that keeps them crisp and vibrant green.
  • Pulsing, rather than pureeing, the chickpea salad is important for creating a pleasant, chunky texture.

Find it online: https://www.eatswithsoul.com/chickpea-salad-sandwich/

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