Chickpea Salad Sandwich
Mashed chickpea “tuna-style” salad with celery, dill, and Greek yogurt—high-protein vegetarian lunch sandwich ready in 15 minutes. Keep cold until serving; leftovers stay refrigerated and are best within 3 days.
🛒Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/3 cup plain Greek yogurt (or mayo, or half-and-half)
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely diced
- 2 tablespoons minced red onion
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 slices whole-grain bread or 4 soft rolls
- Lettuce, tomato, pickles for serving
🔧Kitchen Tools Needed
- Mixing bowl
- Fork or potato masher
- Knife
📝Instructions
- 1
Mash chickpeas in a bowl with a fork until chunky (some whole halves are fine).
- 2
Stir in yogurt, Dijon, celery, onion, lemon, dill, salt, and pepper. Taste and adjust.
- 3
Toast bread if desired. Pile chickpea salad on bread with lettuce, tomato, and pickles.
- 4
Serve immediately or chill the salad first for colder sandwiches.
- 5
Refrigerate chickpea salad within 2 hours in a covered container up to 3 days; keep cold (under 40°F) and do not leave out more than 2 hours.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
❓Frequently Asked Questions
Vegan?
Use vegan mayo or mashed avocado instead of yogurt.
Wraps?
Yes—great in tortillas or lettuce cups.
More texture?
Add chopped pickles, sunflower seeds, or grapes.
Food safety?
This is a cold salad—refrigerate promptly within 2 hours and keep under 40°F; discard if left out longer.
