Whether you've heard it called chickpea tuna salad, chickpea chicken salad, or no-tuna tuna salad, sandwich lovers rejoice! This easy chickpea salad sandwich is about to become your new favourite lunch. Start with canned chickpeas, grainy mustard, and mayo. Next come the flavour bombs. Pickles! Fresh herbs! Green onions! It's so fresh and so good.
Try serving this on your favourite store-bought bread, or make your own sourdough sandwich bread. Whole wheat sourdough bread is another nice option if you're looking to add more whole grains into your diet. For a gluten-free option make it with gluten-free bread.
Jump to:
Ingredients
Ingredient Notes and Substitutions
- Chickpeas: canned chickpeas are easiest. Drain and rinse well before using. You can also cook your own beans and use those. See how to cook beans in the oven.
- Pickles or capers: use something that's preserved in vinegar and salt for that big punchy flavour. If using capers make sure to get the type packed in liquid so you can use that in place of pickle juice.
- Herbs: choose soft herbs. We recommend dill and parsley but something like cilantro could be used too.
- Mustard: grainy or Dijon mustard is best, something sharp – not yellow hotdog mustard.
- Green onion: substitute finely chopped red onion if preferred.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Method
Step 1: add the chickpeas, mayo, and mustard to a bowl.
Step 2: mash with a fork to your desired texture.
Step 3: mix in the herbs, pickles, and remaining add-ins.
Step 4: serve immediately or refrigerate first.
Top Tips
- Don't skip the extras: green onion, pickles, and herbs add a lot here and you won't want to miss that, since chickpeas don't have loads of flavour on their own.
- Make it ahead: this is a great weekday lunch option, because it stores so well in the fridge. You can make enough to last the whole week if you don't mind having the same sandwich every day.
- Add toppings: something crunchy is a good contrast with the soft chickpeas. Think crisp lettuce, cucumber, or sprouts.
Recipe Notes
This recipe isn't vegan - it's made with whole egg mayonnaise - but you could make it with vegan mayo if preferred.
The chickpeas are only semi-mashed for added texture, but you can mash them smooth if you'd like. We recommend making an egg and chickpea salad sandwich using this recipe and mixing in a couple of hard boiled eggs, too.
How to Store
Storage: chickpea salad will keep in the fridge, sealed in a container with a tight-fitting lid, for up to a week.
Freezing: we don't recommend freezing the salad once it's mixed, as it tends to turn watery after thawing.
More Savoury Recipes
If you make this Chickpea Salad Sandwich recipe or any other savoury recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Easy Chickpea Salad Sandwich
Equipment
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- Fork or potato masher or immersion blender
Ingredients
- 15 oz. canned chickpeas, rinsed and drained
- 3 tablespoons mayonnaise
- 1 tablespoon grainy mustard, or Dijon
- 2 tablespoons chopped dill pickles, 2-3 gherkins or 1-2 regular pickles
- 1 green onion, finely chopped
- ⅓ cup parsley, without stems, finely chopped
- ¼ cup dill, without stems, finely chopped
- 1 - 2 tablespoons pickle juice
- ¼ teaspoon sea salt, to taste
- ¼ teaspoon black pepper, to taste
Instructions
- Add the chickpeas, mayonnaise, and mustard to a mixing bowl. Using a fork, potato masher, or immersion blender, partially mash the chickpeas to get a thick mixture with about ¼ of whole or partial chickpeas remaining for texture.15 oz. canned chickpeas, 1 tablespoon grainy mustard, 3 tablespoons mayonnaise
- Using a spoon, stir through the pickles, green onion, parsley, and dill. Add in the pickle juice, salt, and pepper to taste, adding more if needed to your taste.2 tablespoons chopped dill pickles, 1 green onion, ⅓ cup parsley, ¼ cup dill, 1 - 2 tablespoons pickle juice, ¼ teaspoon sea salt, ¼ teaspoon black pepper
- Serve with your favourite sandwich toppings between two slices of soft sourdough sandwich bread. Make it ahead for an even better flavour. Chickpea salad will keep well for about a week in a sealed container in the fridge.
Notes
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
This post may contain affiliate links. If you purchase through these links, we may earn a small commission, at no additional cost to you.
Did you make this recipe?Please consider leaving us a rating and a comment. It helps others find our work, which genuinely supports what we do. Thank you!