This vegan chickpea salad sandwich is a cheaper spin on egg salad, with so much eggy flavor thanks to sulphurous black salt (AKA kala namak). Creamy, slightly crunchy, and high in protein, it's a healthy sandwich that's ready in just 10 minutes. Serve any leftover chickpea salad as a dip or add it to a salad for extra protein.
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With the price of eggs soaring in recent years, I'm all about finding workarounds for my favorite egg dishes, like these tofu scrambled eggs.
I love egg salad, especially as a quick lunch option. So I was ecstatic when I came up with this easy sandwich recipe featuring smashed garbanzo beans, and seasoned with aromatic dill, crunchy celery, tangy mustard, and Himalayan black salt (which makes anything taste like eggs!).
For more vegan sandwich recipes, try my tofu bbq sandwich or lentil and mushroom sloppy joes!
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⭐️ Why This Chickpea Sandwich is the Best
- Creamy, slightly crunchy, savory, and made using plant-based protein that's flavored to taste just like egg salad
- Healthy sandwich recipe that's high in protein, soy-free, high in fiber, and vegan/vegetarian
- Easy vegan sandwich that's ready in just 10 minutes
- Budget-friendly recipe that's a cheaper spin on egg salad!
- Serve it as a sandwich, wrap, scoop it up with crackers, dollop it on a roll, or add it to a salad for extra protein
🌿 Notes on Chickpea Sandwich Ingredients
- Chickpeas - I used drained and rinsed canned chickpeas. You can use dried chickpeas, but they will need to be cooked ahead of time. If you have more chickpeas to use up, try my crispy bbq chickpeas!
- Celery - Adds fresh crunchiness to this sandwich
- Vegan mayonnaise - This can usually be found next to the "regular" mayo at your local grocery store.
- Stone ground mustard - Adds tanginess and texture (or use your favorite type of mustard)
- Apple cider vinegar - You can substitute white wine vinegar as well.
- Dried dill - An essential ingredient for egg salad! If you use fresh dill, use 1 Tablespoon.
- Black salt (AKA kala namak) - Also known as Himalayan black salt, it's derived from volcanic rock salt in India and other countries surrounding the Himalayan mountains. Because of its volcanic compounds, it has a sulphurous odor, which is why its often used in egg substitutes. Despite being called "black salt", it has more of a pink-grey color, which can be confusing! You can find it at Indian markets or purchase it online.
- Nutritional yeast (optional) - This is a really easy way to add more savory flavor without using salt.
🥣 How to Make Vegan Egg Salad
Pour drained and rinsed chickpeas into a medium bowl. Using a potato masher or fork, roughly mash about 80% of the chickpeas, leaving some whole for texture.
Add the pickles, celery, vegan mayo, mustard, apple cider vinegar, dill, salt, pepper, kala namak, and nutritional yeast (if using). Mix well using a large spoon or rubber spatula. Taste and season as needed.
If making sandwiches, assemble with bread and your favorite sandwich toppings. Store any leftover chickpea salad (covered) in the refrigerator for up to 5 days.
👩🏼🍳 Expert Tips for Success
- How to store chickpea salad: Place in an airtight container and store it in the refrigerator for up to 5 days.
- Do not freeze. This recipe only makes 2 servings, so I recommend eating it fresh.
- Go for a chunky texture. I mash about 80% of the chickpeas, leaving some whole chickpeas for a chunkier texture.
✨ Make Ahead Instructions
You can make the chickpea salad mixture up to 4 days ahead of time. Just cover and store it in the fridge.
🍽 How to Serve Chickpea Egg Salad
This chickpea salad is so delicious, and there's really no wrong way to eat it. Here are a few suggestions:
- Serve it as a wrap using tortillas or lettuce for a gluten-free wrap.
- Scoop it up with crackers to eat it like a dip.
- Add a dollop to a green salad for extra protein.
- Pair it with sweet potato fries for a heartier meal.
- Add pickled red onions for a tangy crunch.
🥪 More Healthy Sandwich Recipes
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Chickpea Salad Sandwich Recipe
Ingredients
- 1 (15 ounce can) chickpeas, drained and rinsed
- ¼ cup dill pickles, finely chopped
- 1 stalk of celery, diced
- 2 Tablespoons vegan mayonnaise
- 2 ½ teaspoons stone ground mustard
- 1 ½ teaspoons apple cider vinegar
- 1 teaspoon dried dill (or 1 Tablespoon fresh dill, chopped)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon black salt (AKA kala namak)
- 1 teaspoon nutritional yeast (optional)
- sourdough bread or multigrain bread (for serving)
Instructions
- Pour drained and rinsed chickpeas into a medium bowl. Using a potato masher or fork, roughly mash about 80% of the chickpeas, leaving some whole for texture.
- Add the pickles, celery, vegan mayo, mustard, apple cider vinegar, dill, salt, pepper, kala namak, and nutritional yeast (if using). Mix well using a large spoon or rubber spatula. Taste and season as needed.
- If making sandwiches, assemble with bread and your favorite sandwich toppings. Store any leftover chickpea salad (covered) in the refrigerator for up to 4 days.
Video
Notes
- How to store chickpea salad: Place in an airtight container and store it in the refrigerator for up to 5 days.
- Do not freeze. This recipe only makes 2 servings, so I recommend eating it fresh.
- Go for a chunky texture. I mash about 80% of the chickpeas, leaving some whole chickpeas for a chunkier texture.
Barb says
This looks really good!