Chickpea salad sandwich

Name: Chickpea salad sandwich
Prep time: 10 min
Yield: 2-3
Cuisine: American
Ingredients: 1 14-oz. can chickpeas (or 1 ½ cups), drained and rinsed; ⅓ cup Just Mayo; ¼ medium white or red onion, finely chopped; ¼ cup carrot, coarsely grated or finely chopped; 1 rib celery, leaves removed, finely chopped; ¼ cup kosher baby dill pickles, finely chopped (about 1 baby pickle); 1 teaspoon pickle brine; ½ teaspoon dijon mustard; ⅛ teaspoon freshly ground black pepper

sandwich

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Difficulty

Beginner

Cooktime

10 min

A savory and satisfying sandwich filling made with chickpeas, crunchy vegetables and plant-based mayo.

About this recipe

Think of this as your new go-to sandwich filling – it’s got the classic flavors of your favorite deli salads but powered entirely by plants. This chickpea salad hits all the right notes with flaky mashed chickpeas, crunchy veggies and tangy pickles, all tied together our creamy and bright Just Mayo. As with any tuna salad, it’s the quality of the vegan mayo that will make the real difference. And Just Mayo doesn’t just taste amazing – it’s cholesterol-free, egg-free and made from plants.

Load this salad up on your favorite bread with crisp lettuce and juicy tomatoes, stuff it in a pita, or serve it over greens. Or when that salty snack craving hits, satisfy it with something nutritious by scooping up a bite of this salad with a tortilla chip. Make a double batch on Sunday, and you’ve got quick, protein-rich lunches sorted for the week. Whether you’re looking for easy vegan lunch ideas or just love a really good sandwich, this mock tuna salad delivers in 15 minutes or less. For more creative ways to use Just Mayo and easy plant-based meals, check out our cookbook page.

Serves 2-3

2-3

1 14-oz. can chickpeas (or 1 ½ cups), drained and rinsed
⅓ cup Just Mayo
¼ medium white or red onion, finely chopped
¼ cup carrot, coarsely grated or finely chopped
1 rib celery, leaves removed, finely chopped
¼ cup kosher baby dill pickles, finely chopped (about 1 baby pickle)
1 teaspoon pickle brine
½ teaspoon dijon mustard
⅛ teaspoon freshly ground black pepper

Equipment

Large bowl
Potato masher

01 / 04

Mash the chickpeas

chickpeas

Add the chickpeas to a large mixing bowl and use a potato masher or a strong fork to mash them until they are broken down but there is still a chunky texture.

02 / 04

Chop the vegetables

vegetables

Chop the onion, celery and dill pickles into pea-size pieces. Option to rinse the onion with cold water to mellow out the flavor. Coarsely grate the carrot. Add all the veggies to the mashed chickpeas and mix.

03 / 04

Add the flavorings

flavorings

Mix in the Just Mayo, pickle brine, mustard and a pinch of pepper. Taste for salt and additional mayo.

04 / 04

Serving suggestions

suggestions

Heap this salad generously on bread to make chickpea salad sandwiches, layering in fresh vegetables like sliced cucumber, sprouts, tomato and butter lettuce. This salad is also delicious stuffed into wraps and pita bread, scooped onto salads and power bowls, or enjoyed as a dip for tortilla or pita chips.