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Pomegranate Chickpea Salad Sandwich Recipe


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This pomegranate chickpea salad recipe makes a fantastic and flavorful lunch or dinner! A hearty 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!

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This creamy chickpea salad with pomegranate seeds is a fantastic plant-based filling lunch or dinner!  I absolutely love smashed chickpea salad, but wanted to give this recipe an update by using pomegranates for a bright and fresh crunch. It gives this sandwich an extra pop of flavor.

I used to love making pomegranate turkey salad with my leftover cooked turkey from Thanksgiving- but I’ve given that recipe a plant-based update.  This pantry staple chickpea salad sandwich is an absolutely delish lunch to make, and is super quick and easy.

This Pomegranate Chickpea 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!
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Make Chickpea Pomegranate Salad Vegan for a Plant-Based Version

This vegan pomegranate bean salad 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.

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What’s In This Chickpea Salad with Pomegranate Seeds?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Pomegranates, 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.

Meal Prep Sweet Chickpea Salad For the Win!

This chickpea salad with pomegranate is the perfect recipe for tasty 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. 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! 

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!

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More Vegan Pantry Staple 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)

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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!

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Pomegranate Chickpea Salad Sandwich

This pomegranate chickpea salad 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 223 kcal


For the Chickpea Salad

  • 1 (14 ounce) can No-Salt-Added Chickpeas drained and rinsed
  • 1/4 cup pomegranate seeds
  • 2 tablespoons vegan mayo
  • 1 teaspoon yellow mustard
  • 1 tablespoon prepared relish
  • 1/4 cup chopped celery about 2 stalks
  • 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
  • 1 cup alfalfa sprouts


  • In a large bowl, mash chickpeas with a fork.  Add pomegranate seeds, 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 sprouts, and top with the final piece of bread. Enjoy!


Calories: 223kcalCarbohydrates: 33gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 372mgPotassium: 309mgFiber: 4gSugar: 5gVitamin A: 5999IUVitamin C: 8mgCalcium: 113mgIron: 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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