Chickpea Salad Sandwich

4.59 from 17 votes

If you’re looking for a healthy and easy-to-make vegetarian meal that will leave you feeling full and satisfied, look no further. This chickpea salad sandwich recipe is just what you need!

Prep Time15

Total Time15

Course: Salads

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Rachel Gurk

Ingredients

2 cans (16 oz. each) chickpeas (or garbanzo beans)
1 cup plain nonfat Greek yogurt (full fat and 2% Greek yogurt is fine)
2 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon garlic powder
¼ teaspoon kosher salt, or to taste
¼ teaspoon coarse ground black pepper, or to taste
1 cup finely chopped celery (see note)
1 cup finely chopped cucumber (see note)
¼ cup minced fresh dill
sliced bread, pita halves, wraps, or tortillas (optional)
lettuce, sliced tomato, sprouts, etc. (optional)

Instructions

Rinse both cans of chickpeas in a large colander; drain well. Pat with paper towels or clean dish towel to remove excess water.
2 cans (16 oz. each) chickpeas
In a large bowl, use a potato masher or a fork to mash half of the chickpeas (1 can) with Greek yogurt, lemon juice, olive oil, garlic powder, salt and pepper until mostly smooth and combined (see note).
1 cup plain nonfat Greek yogurt, 2 tablespoon freshly squeezed lemon juice, 1 tablespoon extra virgin olive oil, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
Stir in remaining chickpeas, celery, cucumber, and dill and mix until combined. Refrigerate until ready to serve.
1 cup finely chopped celery, 1 cup finely chopped cucumber, ¼ cup minced fresh dill
To serve, spoon salad onto sliced bread, pita halves, or wraps. Add lettuce if desired. Chickpea salad can be served without bread on a green salad of your choice, or wrapped in a large lettuce leaf.
sliced bread, pita halves, wraps, or tortillas
If desired, top with additional fresh dill, lemon zest, tomatoes, sprouts, etc.
lettuce, sliced tomato, sprouts, etc.

Video

Notes

A small food processor will also work well to mash the chickpea mixture. Don't overprocess; the mixture should have a coarse texture.
For best sandwich consistency, chop celery and cucumber about the same size as the chickpeas.
If desired, add ¼ to ½ cup finely diced red onion or chopped green onions. Finely chopped radishes or bell pepper is good, too.
If you prefer, substitute ½ cup mayonnaise for half of the yogurt.
If salad separates slightly, stir well to combine prior to serving.
Nutrition information is for salad only and does not include bread, lettuce, or garnishes. To reduce sodium content, buy low sodium chickpeas.

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.