Name: Chickpea Salad Sandwich
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups cooked chickpeas, drained and rinsed; 2 tablespoons tahini; 1 teaspoon Dijon mustard; 1/2 garlic clove; 1 teaspoon capers; 1 green onion, chopped; 2 tablespoons chopped cilantro; 2 tablespoons fresh lemon juice; Sea salt and freshly ground black pepper, to taste; Handful of thin green beans, trimmed; 1 soft baguette, sliced in half; 8 to 10 Kalamata olives, pitted and sliced in half; Thinly sliced red onion, rinsed and dried; Vegan mayo (or regular mayo), for spreading; 1/4 English cucumber, thinly sliced; 1 radish, thinly sliced; 6 to 8 fresh basil leaves; Sea salt and freshly ground black pepper, to taste

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The Chickpea Salad Sandwich is a hearty, flavorful, and plant-based alternative to traditional deli sandwiches. Packed with protein-rich chickpeas, creamy tahini, and fresh veggies layered inside a soft baguette, this sandwich is filling, nutritious, and bursting with Mediterranean-inspired flavors.

Why You’ll Love This Recipe

100% plant-based and protein-rich.
Creamy, tangy chickpea salad with crunchy, fresh veggies.
Easy to customize with your favorite toppings.
Perfect for lunch, picnics, or meal prep.
Wholesome and satisfying without being heavy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chickpea Salad

1 1/2 cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon Dijon mustard
1/2 garlic clove
1 teaspoon capers
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper, to taste

For the Sandwiches

Handful of thin green beans, trimmed
1 soft baguette, sliced in half
8 to 10 Kalamata olives, pitted and sliced in half
Thinly sliced red onion, rinsed and dried
Vegan mayo (or regular mayo), for spreading
1/4 English cucumber, thinly sliced
1 radish, thinly sliced
6 to 8 fresh basil leaves
Sea salt and freshly ground black pepper, to taste

Directions

Make the chickpea salad: In a food processor, combine chickpeas, tahini, Dijon mustard, garlic, capers, green onion, cilantro, lemon juice, salt, and pepper. Pulse until combined but still slightly chunky. Adjust seasoning to taste.
Blanch the green beans: Bring a small pot of salted water to a boil. Prepare a bowl of ice water. Boil green beans for 1 1/2 minutes, then transfer to ice water to stop cooking. Drain, pat dry, and chop into 1-inch pieces.
Assemble the sandwiches: Spread chickpea salad over one half of the baguette. Press chopped green beans into the salad, then layer with olives and red onion. On the other baguette half, spread mayo, then layer cucumber slices, radish slices, and basil leaves. Sprinkle with salt and pepper, press sandwich together, slice, and serve.

Servings and timing

Yield: 2 large sandwiches (about 4 servings)
Prep time: 20 minutes
Cook time: 2 minutes (for green beans)
Total time: 22 minutes

Variations

Add sliced avocado for extra creaminess.
Swap tahini for hummus in the chickpea salad.
Use arugula or spinach instead of basil for a peppery bite.
Replace baguette with whole-grain bread, pita, or wraps.
Add roasted red peppers or sun-dried tomatoes for extra flavor.

Storage/Reheating

Store chickpea salad in an airtight container in the refrigerator for up to 3 days.
Assemble sandwiches just before serving for the best texture.
If making ahead, keep veggies and bread separate to prevent sogginess.
Not recommended for freezing.

FAQs

Can I make the chickpea salad without a food processor?

Yes, mash the chickpeas with a fork or potato masher for a chunkier texture.

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly—just rinse and drain them well.

Is this sandwich vegan?

Yes, if you use vegan mayo. Regular mayo works if you’re not strictly vegan.

Can I make this gluten-free?

Yes, simply use a gluten-free baguette or bread.

Can I prepare the green beans ahead of time?

Yes, blanch them in advance and store in the fridge until ready to assemble.

What other beans can I use?

Cannellini beans or white beans make a great substitute.

How can I make it spicier?

Add a pinch of red pepper flakes or a splash of hot sauce to the chickpea salad.

Can I add cheese?

Yes, feta or goat cheese pairs nicely with the Mediterranean flavors.

How do I keep the sandwich from getting soggy?

Toast the baguette lightly and assemble right before eating.

Can I pack this for lunch?

Yes, just keep components separate and assemble when ready to eat.

Conclusion

The Chickpea Salad Sandwich is a fresh, filling, and versatile plant-based option that makes a satisfying lunch or light dinner. With creamy chickpea spread, crisp veggies, and a crusty baguette, it’s a flavorful Mediterranean-inspired meal that’s easy to prepare and enjoy.

Molly

Chickpea Salad Sandwich

Why You’ll Love This Recipe