Chickpea Salad Sandwich with Avo-Mayo

Chickpea Salad Sandwich Recipe

This chickpea salad sandwich recipe is a perfect lunch to take to work, along with an apple. You can give a slightly ocean-y flavor with mineral-dense sea vegetables if you prefer a tuna-like salad.
Course Main Course
Cuisine American
Keyword chickpea salad, healthy, sandwich, vegan
Prep Time 15 minutes
Servings 4 sandwiches
Author Heather Nicholds, C.H.N.


  • 1 14 oz can chickpeas
  • 1/2 cup celery diced
  • 1/2 cup red pepper diced
  • 1 Tbsp green onion or chives chopped
  • 2-3 Tbsp fresh parsley chopped

Avo Mayo

  • 1 avocado
  • 1/4 cup fresh lemon juice
  • 1 clove garlic optional, or 1 tsp garlic powder
  • pinch salt
  • 1 tsp dijon mustard optional
  • 1 tsp paprika optional
  • 1 Tbsp dried nori kelp or other sea vegetable, chopped (optional)
  • Sea salt to taste


  • 8 slices whole grain bread or 4 pitas, wraps, or large lettuce leaves
  • Lettuce, spinach or sprouts
  • Sliced tomato


  • Puree the avocado mayo ingredients until smooth, adding more water if necessary for consistency.
  • Mash the chickpeas with a fork, potato masher or your hands. Mix in the rest of the chickpea salad ingredients.
  • Spread some of the chickpea salad onto a slice of bread, or into a pita or wrap. Top it with spinach, lettuce or sprouts. It's great as an open-face sandwich with a big leaf of lettuce instead of a 2nd slice of bread.
  • Put the sandwich in a baggie or container, and refrigerate until you eat it.