These chickpea salad sandwiches are easy to make with just 5 ingredients, but they’re filled with flavor! Dill pickle adds a tangy, salty flavor to this simple recipe.

chickpea salad sandwich
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I love chickpea salad sandwiches. They remind me a little bit of tuna salad sandwiches, which I used to love as a kid. But this one won’t stink up the break room if you decide to pack it for lunch! The combination of creamy mayo, crisp celery, and tangy dill pickle gives this sandwich tons of flavor and texture. And the chickpeas provide fiber and plant-based protein to keep you full for hours. Best of all? It takes about 10 minutes from start to finish.

Ingredients & Substitutions

  • Chickpeas: Chickpeas create the hearty base of this sandwich. You can also use white beans like Great Northern Beans if that’s what you have on hand.
  • Mayonnaise: This adds creaminess and helps bind everything together. For a lighter option, substitute half (or all) with plain Greek yogurt. To keep it vegan, use your favorite vegan mayo.
  • Celery: Adds crunch and freshness. If you’re not a celery fan, try finely chopped carrots instead.
  • Dill pickle: Brings tangy flavor that makes this taste like classic deli salad. You can substitute relish if needed.
  • Whole grain bread: Hearty bread holds up best. You can also serve this in wraps, pitas, or over a bed of greens. I really like Dave’s Killer Bread for its hearty texture and it’s a good source of protein, and fiber.

How to Make This Chickpea Salad Sandwich

Add the mayonnaise, celery, and dill pickle to a food processor. Pulse until finely chopped but not completely smooth.
Add the drained and rinsed chickpeas. Pulse until combined, leaving a little texture.
Divide the mixture between two slices of bread and top with the remaining slices.

Frequently Asked Questions

  • Can this be made in advance? Yes! The chickpea salad mixture can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days. It’s actually even better after chilling for 30 minutes, since the flavors have time to blend together. Just give it a quick stir before serving.
  • Can I make it lower in carbs? Try it as a lettuce wrap instead of a sandwich for a lower carb option.
  • Can I make it vegan? Yes! Use vegan mayo in place of the mayonnaise.
  • Can I make it lower in fat? You can swap in Greek yogurt or just use low-fat mayonnaise if you want a lower-fat option.

What to Serve with a Chickpea Salad Sandwich

This sandwich is filling on its own, but it pairs perfectly with simple sides like kettle chips, a crisp cucumber salad, tomato soup, or fruit salad. It also works beautifully in a packed lunch with a handful of veggies and some crackers. If you’re serving it for a casual gathering, cut the sandwiches into triangles or sliders for easy sharing.

More Easy Lunch Ideas

If you love simple, protein-packed lunches, try this vegan wrap, my pesto white bean burgers, or my high protein macaroni salad.

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Dill Pickle Chickpea Salad

Dill Pickle Chickpea Salad

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches 1x
  • Category: Dinner
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegetarian
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Description

These chickpea salad sandwiches are easy to make with just 5 ingredients, but they’re filled with flavor! Dill pickle adds a tangy, salty flavor to this simple recipe.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons mayonnaise
  • 1 stalk celery, chopped into large chunks
  • 1 dill pickle
  • 4 slices whole grain bread

Instructions

  1. Add the mayonnaise, celery, and dill pickle to a food processor. Pulse until chopped.
  2. Add the drained and rinsed chickpeas. Pulse until combined, leaving a little texture. You want it slightly chunky.
  3. Divide the mixture between two slices of bread and top with the remaining slices. Slice and serve immediately, or refrigerate the filling until ready to use.