Enjoy this crave-worthy Chickpea Salad Sandwich made with no mayo for an easy and healthy lunch. This satisfying vegan recipe comes together in 15 minutes!
I think bread is my favorite food in the whole wide world. What doesn’t taste phenomenal smushed between toasty bread?
So I’ve been relying more on pantry staples like chickpeas lately because they’re so darn versatile. One of my favorite quick lunches has been these creamy + tangy chickpea salad sandwiches. Hella satisfying, I tell you!
If you love my Healthy Tuna Salad, you’re gonna go wild for this recipe. It’s like a vegan tuna salad of sorts loaded with mashed chickpeas, dreamy avocado, briny pickles, and crunchy veggies. And it comes together in a flash.
Now am I the only one who’s been majorly struggling with what to eat for lunch? It’s weird because with dinner, I know I’ll have to think about it, plan it out, and spend some time making it. I don’t know why, but I don’t give lunch the same effort.
I’m usually eating a random assortment of odds and ends bent over the counter. I find that it’s been tougher for me to incorporate veggies, too. Know that it’s totally fine if lunch isn’t magical or mindful or intuitive to you, especially right now. Join the club.
I hope this scrumptious vegan chickpea salad sandwich packed with veggies gives you some practical inspiration to help tackle lunchtime with a bit more ease!
This recipe is vegan and mayo free since we’re relying instead on avocado for creaminess. It’s the perfect heart-healthy stand in! The base recipe is wonderful as is, but feel free to jazz it up as you see fit.
Sunflower seeds: toasted seeds would be delish here for some textural intrigue.
Dried cranberries or cherries: I love dried fruit in tuna and chickpea salad. If you’re in that camp and looking for a more chewy bite, go for it!
Mayo or Greek yogurt: If you want this to taste even more like vegan tuna salad, feel free to swirl in some mayo. If you don’t have avocado, you could use 2-3 tbsp mayo instead.
This plant-based recipe couldn’t be easier and you likely have everything you need to make it in the pantry and fridge. It’s pretty forgiving, so don’t fret if you’re missing a veggie. Use what you have and make it your own!
Drain and rinse a can of chickpeas and dump them into a mixing bowl. Lightly mash.
Add avocado, chopped veggies, pickles, and remaining seasoning. Mash to combine.
Serve between toasted bread or on a bed of spinach. Devour!
This recipe should be enjoyed the same day it’s made for the most fresh flavor. The avocado will oxidize (turn brown) pretty quickly here, so good thing this recipe makes two servings–perfect for lunch!
If you were to use 2-3 tbsp mayo instead of avocado, it would last for a few days covered in the fridge.
Pickles: Is there a better sammie accompaniment? Crunchy dill pickles add welcomed briny acidity. Bubbies are my favorite!
Chips: I love potato chips or tortilla chips for crunch on the side.
Fresh fruit: Lately I’m into watermelon, but cherries, grapes, and pineapple add a pop of contrasting juicy sweetness.
There you have it friends…the lunch recipe we all needed to pull us out of the I-don’t-know-what-to-make-for-lunch rut. Eat on!