Chickpea Olive Salad Sandwich Recipe
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Jump to RecipeThis creamy chickpea olive salad sandwich combines high protein chickpeas, briny olives, and vegetables in a hearty and satisfying lunch recipe. A delicious salt & briny plant-based snack.
Enjoy as a lunch, snack, or even as a dip for crudité or veggies.
I have been doing a lot of cooking with pantry staples lately – and this was one recipe I came up with that was delicious, hearty, and made such a great lunch. I love classic chickpea salad (see my recipe here!) but wanted to give this one a briny twist by adding 2 different types of olives.
I used Greek kalamata olives and also green olives with pimento (for a little extra color in the peppers). This vegan chickpea olive salad sandwich made a fantastic lunch, I’d recommend this one for sure!
Why This Recipe Works
- The creamy richness of the olives balances perfectly with the earthy flavor of chickpeas.
- Roasted red peppers bring a pop of sweetness and smoky depth that elevates the entire spread.
- The texture is hearty and satisfying, without being too heavy.
- It comes together fast with pantry-friendly ingredients, and no cooking required!
- A great plant-based sandwich, easy to make vegan or gluten free if needed.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Added Chickpeas: chickpeas are one of my favorite pantry staple proteins! I’d recommend only using no salt added 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.
- Kalamata Olives: make sure they are pitted! I love the rich briny flavor of herby kalamata olives, which have a purple hue and a really nice flavor.
- Green Olives with Pimento: classic green olives have a great color and delicious earthy flavor – I like using these green olive with pimento packs, which are great for recipes that need just a few olives.
- 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 a dairy free version… it’s creamy but still plant based.
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Pepper
- Bread, wrap, or bagel
Additions or Substitutions
You can add chopped red onion or finely diced shallots for extra crunch and flavor.
Swap the plant-based mayo for hummus or tahini to add a Mediterranean twist.
Add a splash of red wine vinegar or a few chopped capers for more tang and brine.
How To Make This Recipe
- In a medium bowl, add the chickpeas, green olives, and kalamata olives. Use a fork to mash everything together until the mixture becomes a coarse paste.
- Add the roasted red peppers, mayonnaise, black pepper, and lemon juice. Stir well to combine.
- Toast your bread, wrap, or bagel. Spread the chickpea olive mixture on top.
- If desired, top with fresh parsley, tomato slices, or bean sprouts before serving.
Recipe FAQs
Yes you can, just be sure to pulse gently to avoid over-processing. It should stay chunky, not turn into hummus.
Yes, use whatever olives you have on hand: either kalamata or green olives. Just note the flavor will change depending on the olives used.
Yes to both! It tastes even better after a day or two in the fridge (the flavors meld well), just be sure to give it a stir before serving.
More Easy No Cook Lunch Ideas
- Savory Cottage Cheese Salad with Vegetables
- Crunchy Thai Chickpea Salad with Peanut Sauce
- Sourdough Panzanella with Mozzarella
- Plant-Based Lettuce Wraps with Chickpeas
- Asian Bean Salad Recipe with Orange Sesame Vinaigrette
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Chickpea Olive Salad
Ingredients
- 1 chickpeas
- 1/4 cup green olives chopped
- 1/4 cup kalamata olives chopped
- 1 tablespoon mayonnaise plant based
- 1/4 cup roasted red peppers
- 1/2 lemon juiced
- Black Pepper
- Bread wrap, or bagel
Instructions
- In a medium bowl, add the chickpeas, green olives, and kalamata olives. Use a fork to mash everything together until the mixture becomes well combined.
- Add the chopped roasted red peppers, mayonnaise, black pepper, and lemon juice. Stir well to combine.
- Toast your bread, wrap, or bagel. Spread the chickpea olive mixture on top.
- If desired, top with fresh parsley, tomato slices, or alfalfa sprouts before serving.
Notes
Nutrition
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A super tasty treat for anytime