This chickpea egg salad sandwich makes a fantastic and flavorful lunch or dinner! A healthy and plant-based alternative to egg salad. This plant-protein 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.
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 and healthy substitute. It’s high in protein, high in fiber, and loaded with a creamy dressing just like egg salad.
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!
Make Egg Salad Vegan for a Healthy 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 healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Plant Based Egg Salad Sandwich?
- Bell Pepper, Celery, & Any Sandwich Toppings (Lettuce, Tomato, Microgreens, etc.) – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- 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.
Meal Prep Garbanzo Bean Egg Salad For the Win!
This egg salad with garbanzo beans is the perfect recipe for healthy 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 healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my 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! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.
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!
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)
Get the Same Ingredients for this Garbanzo Chickpea Salad Sandwich Recipe!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always if you make this chickpea egg salad sandwich be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Chickpea Egg Salad
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
- Himalayan Sea Salt and Pepper to Taste
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!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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