Entrees · Recipes · Salads · Wraps and Sandwiches

Chickpea Salad Sandwich! (Vegan)

img_2488Fall Favorite Number Three: Chickpea Salad!

Do you ever crave something super filling and seriously colorful? That’s right — colorful. I’ve been suffering from quite the seasonal sickness going around and craving some serious colorful comfort. Most of the time when chickpeas come into play it is in hummus form right? Mashing them up and putting them on bread kind of seems bizarre. But chickpeas are somewhat like cashews and cauliflower, super versatile and extremely nourishing.

This is not your average mom’s egg salad – it might be better

Growing up in the south my mom probably made egg, tuna or chicken salad at least once a week. Quick go-to dinner choice or the perfect side dish at a BBQ and keeps in the fridge for several days.

Less than 300 Calories and a whopping 11 grams of protein per serving!

Firstly, let me state: this recipe is non-vegan boyfriend and avid tuna salad eater approved! I really passed the test with this recipe when I shoved a spoonful into his mouth and he genuinely could not taste the difference, SUCCESS!

Less than 30 minutes and less than $10 per batch!

Being vegan and/or lactose-intolerant does not mean missing out on such a classic comfort! I even toss my leftovers in a salad or wrap it in a tortilla if I’m in a time crunch. The possibilities are truly endless!



Total time: 25 mins
Author: The Winey Vegan
Recipe type: Entree
Cuisine: Vegan
Serves: 4
Photos by Emily Morris

Nutrition Information
Serving size: 1 Calories: 311 Fat: 16g Saturated fat: 1.7g Carbohydrates: 26g Sugar: 7.3g Sodium: 107mg Fiber: 9g Protein: 11.5g

What you need:

For the Salad:
  • 1 Can Chickpeas, drained and rinsed
  • 1/2 C  Dill Pickles, finely chopped
  • 1/2 C Purple Onion, finely chopped (about 1/2 an onion)
  • 1/4 C Celery, finely chopped
  • 1/2 C Sir Kensington’s Fabanaise (or any vegan mayo)
  • 2 1/2 tsp Spicy mustard
  • 1 1/2 tsp Apple Cider Vinegar
  • 2 tsp Dill, dried or fresh
  • 1/2 tsp Turmeric (optional, for health and color!)
  • 1/2 tsp Paprika
  • 1/2 tsp Sugar
  • Salt and Pepper to taste
For the Sandwich (options):

Multigrain or Optional Gluten Free Bread (toasted is always best)
Banana Peppers
Shredded Carrots
Purple Onion


  1. Using a potato masher (or a fork), rough-mash the chickpeas until mostly smashed, but there are still some whole chickpeas left. Add the pickles, onion, Fabanaise, mustard, vinegar, salt, dill, sugar, optional turmeric, salt and black pepper. Mix well. Taste for seasoning adjustment. For best results, let the salad chill in fridge for at least 15 mins before serving!
  2. Toast your bread and stack that sandwich!
  3. Store in a covered container for up to four days.


If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.

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