Chickpea Salad Sandwich

Healthy Sandwich Recipe

Dear Mr. Sunshine,
Welcome back.  You’ve been missed!  Now that you’re here, I want to spend every spare moment with you, and I certainly have no desire to hang out with Mr. Stove.  Soooo, sandwiches for lunch it is!

Yes, I know sandwiches can be boring, but the zingy red onion, the crunchy cucumber, just-right seasonings, and the creamy mayo in this sandwich filling take the simple sandwich from ho-hum to oh-yum!  And the chick peas – oh yes, the chick peas – they stuff a healthy dose of fiber and protein in between those slices of bread, making this sandwich a super filling, yet remarkably slimming lunch.

So thank you, Mr. Sunshine for showing your happy face, encouraging me to get outside again, and reminding me of how delicious lunchtime can be. But no more sunburns, ok?


Dear Reader,
What’s your favorite, no-stove-needed, summertime food?  I’d love to hear about it!

Happy almost-summer,

Healthy Chickpea Salad Sandwich Recipe

5.0 from 2 reviews
Chickpea Salad Sandwich
Made with a healthy serving of veggies and high-fiber garbanzo beans, this easy-to-prepare filling just may be the key to the perfect, healthy sandwich.
  • 1 1/2 cups cooked chickpeas (garbanzo beans)
  • 3/4 cup healthy mayo (I use Skinny Mayo from the New Measure Weight Loss Plan) or my homemade Creamy Italian Dressing
  • 1 teaspoon granulated onion1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon dried sage
  • 1/2 teaspoon honey or agave nectar
  • 1 stalk celery, diced small
  • 1/4 cup finely-diced red or sweet onion
  • 3 tablespoons finely diced cucumber – optional
  • whole-grain bread
  1. Place garbanzos in a large mixing bowl and lightly mash with a fork or a potato masher or lightly chop using a food processor. (Don’t mash them too much; you want some large pieces.)
  2. Add remaining ingredients and mix well.
  3. Chill.

    Serve on whole-grain bread with lettuce and sliced tomatoes.

Beans Crock Pot

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  1. Zoraida says

    I have made this for years and lately I found a way to spice it up by adding half of a sheet of nori (blended in vitamix with cover ON) and also powdered kelp, and red bell peppers in tiny dice.

  2. Shelley says

    This looks good. We eat a lot of quinoa salad in the summer. I guess that doesn’t really count as no-stove needed, but I cook a potful and use it all week.

  3. Lisa says

    That Chickpea Salad sandwich looks amazing…I ll just make them with fresh garlic and without mayo, because I think mayo has lactose doesn’t it? and I am lactose intolerant.

    Thanks for great recipies <3


  4. Nicole says

    I just made this sandwich (minus the cucumbers and agave) and I am eating it right now. It is delicious!!!!! I’ve been vegan for five years and I never found anything that took the place of tuna salad or egg salad, but this sandwich did it. My husband who is a meat eater loved it too. I was never fond of chickpeas before today. But after cooking them myself in the pressure cooker, I am now in love. Thanks for the recipe. I will be making this over and over again.

    • says

      That’s so good to hear!
      Glad you discovered the deliciousness of chickpeas :) There’s just no comparison between tender pressure cooker or crock pot-cooked beans and canned beans.
      Thanks for your comment.

  5. Casey says

    This looks amazing! I was wondering if I could just leave out the mayo completely? Would it still taste the same? I don’t have a blender, so I can’t make the dressing that you suggested as a substitute.

  6. Ginger says

    I loved this sandwich & agree with one of the other commenters above, Nicole that this sandwich is a perfect sub for tuna salad. I’m not vegan, just vegetarian but this was even enjoyed by my husband the house carnivore! And if you can please him you have a winner!
    I’ve made this twice now, the second time adding just a touch more sweet onion to mine but otherwise it was perfect to my taste just the way it is!

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