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Easy Vegan Chickpea Salad (Chickpea Tuna Salad)

Vegan chickpea salad sandwiches on sesame slider buns with tomato, red onion, and greens, served with chips and a pickle.
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This easy vegan chickpea salad is creamy, tangy, and packed with plant protein. A quick and healthy lunch for sandwiches, wraps, or salads.

  • Author: George
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale

For the Chickpea Salad

  • 1 can chickpeas, drained and rinsed

  • 2 tablespoons vegan mayo (or regular mayo if you are not vegan)

  • 1 to 2 teaspoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons minced onion

  • 2 tablespoons grated carrot

  • 2 tablespoons minced celery

For Serving

  • Sandwich bread or buns

  • Lettuce, tomato, onion, or your favorite toppings

Instructions

  1. Place the drained chickpeas in a medium bowl.

  2. Mash the chickpeas to your preferred texture. You can mash most of them for a smoother salad or leave some chunky for more bite. A pastry cutter works very well if you have one.

  3. Add the vegan mayo, lemon juice, Dijon mustard, sugar, salt, and pepper. Mix until everything is combined.

  4. Stir in the onion, carrot, and celery. Taste and adjust the seasoning if needed.

  5. Assemble your sandwich with your favorite bread and toppings. You can also serve the chickpea salad in wraps, pita pockets, or over greens.

Notes

  • The salad keeps well in the fridge for three to four days. Assemble sandwiches right before eating so the bread stays fresh.

  • Try it with sourdough discard bread, olive bread, cranberry walnut bread, slider buns, or hamburger buns.

Find it online: https://www.myeclecticbites.com/canned-chickpea-salad-sandwich/