Chickpea Salad Sandwich

By Kay Chun

Updated Feb. 16, 2024

Chickpea Salad Sandwich
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
5(3,273)
Comments
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This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

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Ingredients

Yield:4 servings 
  • 6tablespoons extra-virgin olive oil
  • 6tablespoons tahini
  • 3tablespoons fresh lemon juice
  • ½teaspoon grated garlic 
  • Salt and black pepper
  • 2(15-ounce) cans chickpeas, rinsed and drained
  • ½cup finely chopped celery
  • ½cup finely chopped scallions
  • ½cup freshly grated Parmesan cheese
  • 8slices multigrain sandwich bread 
  • Mayonnaise, as needed
  • 8butter lettuce leaves
  • 1packed cup alfalfa sprouts 
  • 1avocado, thinly sliced
  • 1large tomato, thinly sliced 
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

939 calories; 53 grams fat; 10 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 91 grams carbohydrates; 23 grams dietary fiber; 14 grams sugars; 34 grams protein; 1119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.

  2. Step 2

    Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches can sit at room temperature for 1 to 2 hours before serving.)

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Ratings

5 out of 5
3,273 user ratings
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Comments

ML

A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!

J

Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.

Janet

It may not need any oil at all once you put in all of that tahini.

Jimpa

T1D looking at carb count. A 15 oz can of chickpeas has 50-60 carbs. 2 cans=100-120 carbs. A quarter serving could not have the 91 carbs noted in the nutritional analysis. Beware!

nanbrand

I used a potato masher on the chick peas. I did not use celery but added extra scallions and parmesan cheese. Delicious!!

KWH

I skipped the parm because it just didn't make sense to me, but I did add a teaspoon of hot sauce, which added a little kick without overpowering the other flavors.

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