As a Greek household, we had a lot of chickpeas growing up. Primarily in the form of hummus, but sometimes they’d be cooked into stews and soups and things like that from time to time. As an adult, however, I’m much more adventurous with chickpea preparation and eat them in a zillion different ways, but this chickpea salad sandwich is at the top of the list for a few reasons. One, because it is PACKED with flavor (which is a problem I’ve found with other recipes for this kind of sandwich—more on that later.) Two, because it takes less than 20 minutes to make, which is great if I’m feeling a bit lazy but still want to eat something that tastes really good. And three, because it also happens to be super good for you while being very filling, so it’s both satisfying and nourishing (huzzah!)

Chickpea Salad Sandwich

When I first started making chickpea salad sandwiches for myself I followed some recipes I found on google, and to be honest they were pretttttty bland. Maybe I’m obsessed with lemon (okay, definitely), but I have an entire lemon’s worth of juice in this chickpea salad, plus a couple spoons of deliciously brine-y capers, and some dijon mustard to make for a nice acidic bright balance to the creamy chickpeas. There’s also celery + lemon zest for freshness, and red onion for some zip and crunch. I really like using celery that has the leaves on it, too, since those can be chopped up finely and it adds even more celery flavor into the mix, but using just the stalk is fine too if you don’t have a leafy one.

Adjusting the Chickpea Salad’s Texture

As for the texture, you can make the chickpea salad as chunky or as mushy as you’d like, it just depends on how long + thoroughly you mash the chickpeas. I recommend doing it by hand using an old school potato masher, because that way you won’t accidentally over-mash it and it only takes 4 minutes. But I suppose if you really have an aversion to doing it by hand, you could pulse the chickpeas in a food processor for a couple beats, then empty them into a bowl and stir in the other salad ingredients.

FYI—the chickpea salad also stores really well for leftovers, so it’s handy for meal planning. You could make a big batch of the chickpea salad, keep it in an airtight container in the refrigerator, and assemble your chickpea salad sandwich as-needed the rest of the week 👍 And if you’re wanting more meal-planning chickpea-based recipes, this plant protein salad is a great option for you (and it has lentils!) Enjoy, my friends!!

Chickpea Salad Sandwich

5 from 2 votes

Chickpea Salad Sandwich

Course Lunch
Cuisine Greek
Keyword chickpea salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 sandwiches


Chickpea Salad Sandwich

  • 1/3 cup plus 1 tablespoons mayonnaise normal or vegan
  • 1 tablespoon dijon mustard
  • 3.4 teaspoon salt
  • 1/2 teaspoon paprika
  • Juice from 1 lemon
  • Zest from 1 lemon
  • 2 15 ounce cans chickpeas, drained and rinsed
  • 1 stalk celery with leaves is ideal, finely chopped
  • 1/4 of a red onion finely chopped
  • 2 tablespoons capers drained
  • 8 slices of bread toasted
  • 4 tablespoons mayonnaise for serving
  • 8 leaves of kale stems removed and massaged with olive oil
  • 1/2 cup thinly sliced red onion


Chickpea Salad

  1. In a small bowl, whisk together the 1/3 cup plus 1 tablespoons mayonnaise, dijon mustard, salt, paprika, lemon juice, and lemon zest until combined. Set aside.
  2. In a large flat-bottomed bowl, add the chickpeas and mash with a potato masher until the mixture has smoothed out a bit but is still chunky. Add the mayonnaise and lemon juice mixture, the celery, the chopped red onion, and the capers and stir to combine. If you're going to assemble the sandwiches later, put the chickpea salad in an airtight container and keep refrigerated. It will keep in the fridge for a week.


  1. To keep the sandwich from being too onion-y (and eliminate onion breath), you can soak the sliced red onion in cold water for 10 minutes, then drain it and pat it dry.
  2. Place 1/2 tablespoon of mayonnaise on one side of each piece of bread. Add a generous scoop of the chickpea salad to one of the bread slices for each sandwich, spread it out with a spoon so it is nice and even. Add some of the thinly sliced red onion on top, and then place the kale leaf on top of that. Top with a slice of toasted bread, mayonnaise facing down, and enjoy!
  3. Makes about 4 to 6 sandwiches depending on the size of the bread used and how generous you are with the chickpea salad filling.

Vegetarian Sandwich

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