There is quite an array of sandwich options in the world of vegan eating. From “meaty” veggie burgers to classic peanut butter and banana combinations, there is something for everyone!
Reminiscent of the classic chicken salad, chickpea salad makes a deliciously-hearty alternative. Chickpeas provide a nutritious source of vegan protein, fiber, vitamins, and minerals. With their low glycemic index, these legumes have also been shown to promote more stable blood sugar levels. 
Nutrition aside, this chickpea salad is palatable in all the right ways. It is creamy from the vegan mayo or lemon-tahini sauce and crunchy from the sunflower seeds, with just enough added freshness from the red onion and dill.
I love serving it between two slices of whole grain bread, but it can also be enjoyed with crackers or over a leafy green salad. Regardless of how you choose to serve it, this chickpea salad is sure to make a satisfying meal!
Creamy and Crunchy Chickpea Salad Sandwich
Ingredients
- 1 1/2 cup cooked chickpeas
- 1/2 small red onion, finely chopped
- 3 tbsp vegan mayonnaise OR lemon tahini sauce
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp roasted sunflower or pumpkin seeds
To serve
- 6 slices whole grain bread
- 1 ripe avocado, sliced
- 1 small tomato, sliced
- Romaine lettuce
Instructions
- Mash chickpeas with a fork, potato masher, or pastry blender. Stir in all other salad ingredients until well-combined.
- Serve between slices of toasted whole grain bread, and top with sliced tomato, avocado, and romaine lettuce. Enjoy!
