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Chickpea Salad Sandwich

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x
  • Category: Sandwich
  • Method: Mixing
  • Cuisine: American


This chickpea salad sandwich is the perfect vegetarian alternative to a chicken salad. Topped with radishes, micro greens, crisp lettuce, and sandwiched between two pieces of toasted bread, it’s creamy and delicious!



  • 2 15-ounce cans chickpeas
  • 1/4 cup chopped parsley
  • 1/2 cup chopped scallion
  • 2 hardboiled eggs, diced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/4 cup sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 cup mayonnaise


  1. Drain, rinse, and dry the chickpeas.
  2. Place the dried chickpeas in a large mixing bowl. Using a potato masher, smash the chickpeas, leaving some large pieces and approximately 80% smashed to a near paste.
  3. Add the parsley, hardboiled eggs, salt, pepper, relish, apple cider vinegar, and mayonnaise. Stir until combined. This is best after it has been covered and chilled 2-4 hours.
  4. To serve, put a large scoop on favorite bread or bun. Top with shredded radish, sprouts, and crispy lettuce.


  • Serving Size: 1 serving (salad only)
  • Calories: 297
  • Sugar: 5g
  • Sodium: 954.7mg
  • Fat: 23.4g
  • Saturated Fat: 3.8g
  • Trans Fat: 0.1g
  • Carbohydrates: 16.4g
  • Fiber: 3.8g
  • Protein: 6g
  • Cholesterol: 58.2mg

Keywords: brunch, sandwich