Our favorite chickpea salad sandwich

chickpea salad on top of a slice of bread, lettuce leaves and red onion slices

Get healthy sandwich inspiration with our favorite chickpea salad sandwich - 8 ingredients, minutes to make, and delectably plant-fueled and low calorie.


  • 3 cups cooked chickpeas (2 - 15 oz. or 400 gm. cans), rinsed and drained
  • 2 Tbsp. prepared mustard
  • 1 1/2 Tbspmaple syrup
  • 2 TbspTamari or soy sauce
  • 1 medium red onion, diced (1 cup)
  • 2 stalks celery, diced (1 cup)
  • 1 cup diced pickles (we find dill pickles or something semi-sweet is best - sweet pickles can be a bit overpowering for this one)
  • 1 tspkelp powder (or try 1 tsp. Nori flakes)


  1. Add the chickpeas to a medium bowl and mash them using a fork or hand masher. I usually leave about 1/4 of the chickpeas whole, but the final texture is up to you.
  2. Add the mustard, maple syrup, and Tamari or soy sauce. Mix well.
  3. Add the onion, celery, pickles, and sprinkle on the kelp powder (if using) and mix everything well.
  4. Serve as a sandwich on your favorite bread, in wraps, or on lettuce leaves.


  • Nutritional information reflects the chickpea salad and 2 slices of commercially prepared whole wheat bread. Depending on the type of bread you use, the calories, fat, and other nutrients may carry.
  • I've found that nori flakes or grinding a nori sheet lend to a bit stronger of a sea taste than kelp powder, so you may want to start with ½ teaspoon and then add more if you want to adjust the taste.
  • You can bulk out or make a few substitutions for the ingredients by adding diced cucumber, a few sliced black olives, or even shredded carrots to your chickpea salad.

Keywords: chickpea salad sandwich

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