Chickpea Salad Sandwiches

This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 2 sandwiches (1 1/2 cups chickpea salad)
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One 15-ounce can chickpeas, drained and rinsed

3 tablespoons mayonnaise or vegan mayonnaise spread

1 tablespoon fresh lemon juice

1 tablespoon roughly chopped fresh dill

2 teaspoons capers

1 1/2 teaspoons stone-ground mustard

1/2 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

2 tablespoons roasted unsalted pepitas

1 cup lightly packed baby kale

4 slices whole wheat bread, toasted


  1. Mash the chickpeas, mayonnaise, lemon juice, dill, capers, mustard, turmeric, 1/2 teaspoon salt and several grinds of pepper in a large bowl with a fork or potato masher until beans are crushed and mixture is slightly chunky, scrapping down the sides of the bowl with a rubber spatula as needed. Taste and adjust the seasoning with salt and pepper.
  2. Spread the salad onto 2 pieces of toasted whole wheat bread, top with toasted pepitas and baby kale and then sandwich with the remaining 2 pieces of bread. Serve immediately.