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Chickpea Egg Salad Sandwich Recipe

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This chickpea egg salad sandwich makes a fantastic and flavorful lunch or dinner! A hearty and plant-based alternative to egg salad.  This simple sandwich is packed with flavor, and has quite a crunch from fresh celery & vibrant vegetables.

This vegan egg salad sandwich with chickpeas is a fantastic lunch – and easy to meal prep or make ahead. Serve with chips,  crispy oven baked fries, or a simple vinegar & oil coleslaw for a fantastic meal.

plant based egg salad sandwich with red pepper celery and a creamy dressing on a plate with curly leaf lettuce on the sandwich.

This creamy chickpea egg salad is a fantastic plant-based filling lunch or dinner!  I absolutely love smashed chickpea salad, and wanted to give this recipe an update by using classic egg salad veggies (celery & red pepper) for a bright and fresh crunch. It gives this sandwich an extra pop of flavor.

I used to love egg salad sandwiches, so making a delicious vegan version with chickpeas is a great substitute. It’s hearty from the chickpeas and vegetables, and flavorful from a rich and creamy dressing.

This Chickpea Egg Salad Sandwich Recipe Is:

  • Bright
  • Flavorful
  • Sweet & Savory
  • Loaded with Vegetables
  • A Great Make Ahead Lunch or Dinner
  • Creamy
  • Vegan, Vegetarian, Gluten Free, Dairy Free!
vegan egg salad with chickpeas recipe sandwich stacked with lettuce toppings and chickpeas with dried chickpeas on the table.

Make Egg Salad Vegan for a Plant-Based Version

This vegan egg salad with chickpeas is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.

By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

What’s In This Plant Based Egg Salad Sandwich?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Bell Pepper, Celery, & Any Sandwich Toppings (Lettuce, Tomato, Microgreens, etc.)
  • No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
  • Vegan Mayonnaise: I like to use this dairy free mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my dairy free recipe… it’s creamy but still plant based.
  • Whole Grain or Dijon Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or Dijon I’d stay clear from yellow prepared mustard for this recipe.
  • Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or veggie dogs.
  • Sandwich Bread, if eating this chickpea salad as a sandwich. Make sure to use a certified gluten free bread if you cannot eat wheat.
chickpea egg salad sandwich recipe with garbanzo beans mayo mustard whole wheat bread and fresh lettuce for a healthy lunch that's vegetarian.

Meal Prep Garbanzo Bean Egg Salad For the Win!

This egg salad with garbanzo beans is the perfect recipe for homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.

Browse our favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later! 

This recipe makes enough chickpea salad for about 4 sandwiches – just add 2 generous scoops to a slice of your favorite bread, top with sprouts/tomato/lettuce, and lunch is ready. Or just eat on top of a salad, your choice!

a hand holding a egg salad with garbanzo bean sandwich with the filling spilling out and curly green leaf lettuce on the sandwich with grains and oats in the bread.

More Vegan Pantry Recipes You’ll Love!

Red Lentil Soup with Lemon (Vegan, Gluten Free, Pantry Staple)

Creamy Coconut Chickpea Curry (Vegan, Gluten Free, Dairy Free)

The Best TVP Chili Recipe (Vegan, Gluten Free, High Protein)

4-Ingredient No Knead Bread Recipe (Vegan, Pantry Staple Recipe)

Instant Pot Split Pea Soup with Sweet Potato (Vegan, GF, Whole30)

egg salad with garbanzo beans for the filling and vegetables a vegan egg salad sandwich with beans that's healthy and high in protein and fiber.

Share this Garbanzo Chickpea Salad Sandwich Recipe!

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plant based egg salad sandwich with red pepper celery and a creamy dressing on a plate with curly leaf lettuce on the sandwich.

Chickpea Egg Salad

Kelly Jensen
This chickpea egg salad sandwich makes a fantastic and flavorful lunch or dinner! A healthy and plant-based alternative to chicken salad.  This plant-protein sandwich is packed with flavor, and has quite a crunch from pomegranate seeds and vibrant vegetables.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Easy Weeknight Meals, Lunch, Salad, Sandwich
Cuisine American
Servings 4 sandwiches
Calories 214 kcal

Ingredients
  

For the Chickpea Salad

  • 1 (14 ounce) can No-Salt-Added Chickpeas drained and rinsed
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup chopped celery about 2 stalks
  • 2 tablespoons vegan mayo
  • 1 teaspoon yellow mustard
  • 1 tablespoon prepared relish
  • 1/2 teaspoon onion powder
  • Sea Salt and Black Pepper

For the Sandwiches

  • 8 slices bread use gluten free if desired
  • 1 head leaf lettuce chopped
  • 1 cup tomatoes, pickles, or other toppings

Instructions
 

  • In a large bowl, mash chickpeas with a fork.  Add bell pepper, mayo, mustard, relish, celery, dill, and onion powder.  Mix thoroughly until combined.
  • Taste and add salt/pepper if desired.  
  • To assemble sandwich, place a few leaves of lettuce on a slice of bread. Top the lettuce with 2 generous scoops of chickpea salad. Add more lettuce, and top with the final piece of bread or any toppings you desire. Enjoy!

Nutrition

Calories: 214kcalCarbohydrates: 31gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 370mgPotassium: 287mgFiber: 3gSugar: 4gVitamin A: 6110IUVitamin C: 15mgCalcium: 108mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Fall Recipes, High Protein, Lunches, Make Ahead, Meal Prep, No Cook Recipes, Pantry Recipes, Sandwiches/Wraps, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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