Chickpea Salad Sandwich - a healthy plant based lunch recipe. #vegan #plantbased #glutenfree #plantbasedrecipe #plantbasedlunch #healthyrecipe #veganrecipe
Chickpea salad on greens banner

Chickpea Salad Sandwich


This recipe is a "Chickpea Salad" Sandwich. Its crazy delicious, quick to make and incredibly healthy. Unlike its doppelgängers (chicken, tuna or egg salad), this chickpea salad is completely plant based and swaps cholesterol rich mayo with dairy free, calcium rich tahini. 

It is perfect to take for lunch on sprouted grain bread, in a gluten free wrap or lettuce wrap or added to a bed of greens like spinach or arugula. It tastes even better on day two and I may or may not eat it with a spoon ;-)

A great recipe to prep for weekday lunches. 



  • 1 can chick peas, rinsed and drained
  • 1/4 cup tahini (sesame seed butter)
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp dijon mustard
  • 1 large stalk celery, sliced
  • 1/4 cup red onion, chopped
  • 1/4 cup chopped fresh parsley (optional)
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • fresh ground pepper and sea salt

Tips & Nutrition

Why Chickpeas?

  • full of soluble fibre 1 cup = 50% of your recommended intake - so good for digestion and detoxification and keeping cholesterol in check
  • packed with folate and iron - amazing for blood and heart health
  • a perfect combo of protein and fibre to regulate blood sugar
  • they contain good amounts of copper and zinc - both vital minerals for the health of your skin and your immune system

The wrap I use is from the brand LIVE - its gluten free, plant based and has clean ingredients. Look for it at your health food store and keep them in the fridge or freezer to stay fresh.

Chickpea salad on greens
Chickpea salad in wrap


In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency - you might like mash them up until they are creamy or leave them less mashed with a little more texture.

Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, parsley, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.

Scoop it out onto your fav bread, wrap or on even on top of a bed of greens.

Refrigerate any extra in an air tight container for 2 - 3 days.



Donna Meyer / March 21, 2021

This recipe looks mouthwateringly delicious! What beautiful photos! I'll definitely be trying this one! Thank you! :-)

Patrick Bidulka / October 8, 2020

Really enjoyed this Kim! Ate on a wrap and added some sliced chillis for some spice!

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