Menu Close

Smashed Chickpea Salad Sandwich (Vegan, Pantry Staple, Gluten-Free)

A healthy and plant-based alternative to chicken salad!  This Pantry Staple sandwich is packed with protein, and has quite a crunch from vibrant vegetables!

As a midwesterner I am genetically predisposed to love every kind of creamy salad.  I love pasta salad, bean salads, egg salad (& VEGAN Tofu Egg Salad), macaroni salad, potato salad, etc.  And I’ve made recipes for every one of those wow.  Now that I host a lot of BBQs, potlucks, and brunches, those salad recipes are in my go-to recipe bank!  This pantry staple chickpea salad sandwich is an absolutely delish lunch to make, and is super quick and easy.

Growing up I always used to love getting chicken salad from the deli!  There was a little specialty grocery store named Kramer’s in the town I grew up in that made the BEST chicken salad and it was always such a treat getting it for lunch.

And this vegan version tastes every bit as good, but is much healthier and plant based instead of meat-based!  Its super light from celery, red pepper, and pickles to the ingredient list.  And the vegan mayo makes it creamy but not overly so.   I love adding relish in this dish!  It gives the chickpea salad a lil crunch, a lil sweetness, and some nice acidity from the vinegar.  

This Smashed Chickpea Salad Is:

  • Creamy
  • Filling
  • Healthy
  • Slightly sweet
  • Pantry staple friendly
  • Easy to Meal Prep or Make Ahead
  • Vegan & Gluten free, naturally

This was an AWESOME office lunch – I made a chickpea salad sandwich every day for a week, and put some spinach on top.  It was really simple but delicious.  And this recipe is fast. With chopping and mixing, it came together in about 10-15 minutes.  

Whats In This Chickpea Salad?

  • Chickpeas / Garbanzo Beans:  call ’em what you like, these lil beans are a great pantry staple (I always keep dried and cooked on hand!) and offer some excellent plant protein.
  • Vegan Mayo: Nowadays there are plenty of varieties of plant-based mayonnaise, so take your pick!
  • Mustard: Use prepared yellow mustard or whole ground, whatever strikes your fancy.
  • Relish: This is the secret ingredient for a little sweetness and acidity.  Use any version you want, sweetened or unsweetened.
  • Roasted Red Peppers: these guys come in cute little jars so I always have a few hanging out in my pantry.  They are fairly inexpensive so I like to stock up and throw them in sandwiches or wraps for some color.
  • Veggies: while these aren’t exactly pantry staple ingredients, you can totally skip these if you don’t have them on hand.  Celery keeps for a long time, so I always have a bunch in the fridge – you can substitute an onion for the celery.  And use dried parsley if you don’t have fresh.

This recipe makes enough chickpea salad for 5 sandwiches – just add 2 generous scoops to a slice of whole wheat bread, top with onion/tomato/lettuce, and lunch is ready. Or just eat on top of a salad, your choice!

Here are a Few Other Great Vegan Pantry Staple Recipes!

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)

As always if you make this chickpea salad sandwich be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Smashed Chickpea Salad Sandwich (Pantry Staple, Vegan, Gluten-Free, Non Dairy)

The Herbeevore
A healthy and plant-based alternative to chicken salad!  This pantry staple sandwich is packed with protein, is super filling, and has quite a crunch from vibrant vegetables!
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dip, Easy Weeknight Meals, Lunch, Salad, Snack
Cuisine American, Salad
Servings 4



  • In a large bowl, mash chickpeas with a fork.  Add mayo, mustard, relish, red pepper, celery, dill, and onion powder.  Mix thoroughly until combined.
  • Taste and add salt/pepper if desired.  Serve on a sandwich, lettuce wrap, or as a dip!
Keyword Celery, Chickpeas, Sandwich, Vegan, Vegan sandwich
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
Posted in American, Dairy Free, Easy Weeknight Meals, Favorites, Gluten Free, Lunches, Make Ahead, Meal Prep, Pantry Recipes, Salads, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes


  1. Pingback:Chickpea Olive Salad Sandwich Recipe (Vegan, Gluten Free)

  2. Pingback:Instant Pot Hummus Without Tahini or Oil (Vegan, GF)

  3. Pingback:Instant Pot Chickpeas, No Soak (Vegan, GF, High Protein)

  4. Pingback:Instant Pot Oil-Free Hummus (Vegan, Gluten Free)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.