This easy chickpea salad sandwich recipe is a briny, herby play on tuna salad. Made with pantry-based ingredients it’s sure to become a go-to meal!
Whether you’ve heard it called chickpea tuna salad, chickpea chicken salad, or no tuna tuna salad, sandwich lovers rejoice! This easy chickpea salad sandwich is about to become you new favourite lunch.
We start with canned chickpeas, perky mustard, and creamy homemade whole egg mayonnaise. Next come the flavour bombs. Capers! Fresh herbs! Scallions! It all gets blended together into a chunky chickpea sandwich spread. Served between two slices of soft, squishy sourdough sandwich bread and you’ve got yourself a healthy, flavourful, and filling lunch!
Ingredients To Make This Easy Chickpea Salad Sandwich:
- canned chickpeas
- capers, plus some caper brine
- fresh parsley and dill
- salt and pepper
- Sandwich toppings of your choice
- Sandwich bread
What Are Scallions And Capers?
Commonly called green onions, scallions are a mild-tasting member of the allium family. In addition to soft onion flavour, scallions also add beautiful pops of green to chickpea salad!
Capers are the flowering buds of a bush that grows along the scraggly cliffs of the Mediterranean. They are usually packed in brine or salt. We’ve used the kind packed in brine for this recipe, as we use some of the liquid to flavour the chickpea salad.
How To Make This Recipe Vegan
All you have to do to make vegan chickpea salad is substitute the mayonnaise for your favourite vegan mayo! So easy.
Sandwich Topper Ideas
Sure you can eat chickpea salad and bread alone, however, how about one of these topping ideas to kick it up a notch?
- pea shoots
- sliced bell pepper
- shaved carrot
- red onion
- shredded cabbage
Best Way To Store Leftover Chickpea Salad
Chickpea salad will keep in the fridge, sealed in a container with a tight-fitting lid, for up to one week. We prefer glass food storage containers if possible as glass is safer to store leftover food, and doesn’t smell once emptied and washed.
More Great Lunch Recipes You Might Enjoy:
- 1 (19 fl. oz) can chickpeas, rinsed and drained
- 2 tbsp grainy mustard
- 2 - 3 tbsp mayonnaise (vegan, if preferred)
- 1 tbsp (brined) capers, drained and finely chopped (reserve the brine)
- 1 scallion, white and green parts finely chopped
- ⅓ cup freshly chopped parsley
- ¼ cup freshly chopped dill
- 1 - 2 tsp caper brine
- Salt and pepper, to taste
- Sandwich toppings of your choice: e.g., sprouts, lettuce, avocado, cheese, radish, cucumber, sliced bell pepper, shaved carrot, etc.
- In a medium bowl, combine chickpeas, mustard, and mayonnaise. Using a fork, potato masher, or stick blender, partially mash the chickpeas to get a thick mixture with about ¼ - ⅓ the amount of whole or broken chickpeas remaining.
- Using a spoon, stir through the capers, scallion, parsley, and dill. Add in the caper brine (starting with 1 teaspoon), salt, and pepper to taste, adding more brine/salt/pepper, as needed.
- Serve with your favourite sandwich toppings between two slices of soft sourdough sandwich bread.
This chickpea salad sandwich is already naturally vegetarian, but can easily be made vegan, if desired, by using vegan mayonnaise.
If you can't find (or aren't into) capers, dill pickles make a great substitution.
If you have leftovers, the chickpea salad intensifies in flavour after sitting for a day.
Amount Per Serving: Calories: 389Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 16mgSodium: 464mgCarbohydrates: 30gFiber: 9gSugar: 6gProtein: 10g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.