Home » Sandwiches and Wrap Recipes » Chickpea Salad with Tahini Recipe

Chickpea Salad with Tahini Recipe

Share

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe

This chickpea salad with tahini recipe makes a fantastic and flavorful lunch or dinner! A tasty plant-based alternative to chicken salad.  

An inexpensive and taste sandwich that is packed with protein, and has quite a crunch from vibrant vegetables!

This creamy chickpea salad with tahini recipe 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 tahini instead of mayonnaise. Tahini is ground sesame seeds, which give this sandwich an extra pop of flavor.

As a Midwesterner I it is in my genetics to love every kind of creamy salad.  I love pasta salad, bean salads, egg salad (& Tofu Egg Salad), macaroni salad, potato salad, etc.   This pantry staple chickpea salad sandwich is an absolutely delish lunch to make, and is super quick and easy.

This Tahini Chickpea Salad Sandwich Recipe Is:

  • Creamy
  • Flavorful
  • Filling
  • Loaded with Vegetables
  • A Great Make Ahead Lunch or Dinner
  • Rich
  • Vegan, Vegetarian, Gluten Free, Dairy Free!

Plant Based Chickpea Tahini Salad

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 better  and plant based instead of meat-based!  Its super light from celery, red pepper, and pickles to the ingredient list.  And the tahini 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.  

Make Chickpea Tahini Salad Plant-Based

This vegan tahini chickpea 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. These easy recipes are fantastic meatless and dairy free meals for your table.

What’s In This Chickpea Salad without Mayo?

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

  • 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.
  • Tahini: A fantastic and flavorful spread made from ground sesame seeds. This tahini is fantastic in any dish, we absolutely love this tahini!
  • 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.
  • 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.
  • 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.

Meal Prep Chickpea Salad For the Win!

This chickpea salad with tahini 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 all our 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 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!

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)

Get the Same Ingredients for this Tahini Chickpea Salad Sandwich Recipe!

Let’s connect on social!

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!

tahini garbanzo bean salad sandwich without mayo chickpea salad recipe

Chickpea Salad with Tahini

This Chickpea Salad with Tahini is a tasty 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 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dip, Easy Weeknight Meals, Lunch, Salad, Snack
Cuisine American, Salad
Servings 4
Calories 138 kcal

Ingredients
  

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

Instructions
 

  • In a large bowl, mash chickpeas with a fork.  Add tahini, 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!

Nutrition

Calories: 138kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 24mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 494IUVitamin C: 15mgCalcium: 18mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share

Similar Posts

5 from 2 votes (2 ratings without comment)

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.