This chickpea salad sandwich is the perfect plant-based alternative to a classic tuna sandwich. It’s creamy, filling, and made without any mayo - thanks to a rich, homemade cashew cream. Whether you're craving a quick lunch, a light dinner, or something easy to prep ahead, this one checks all the boxes.
This vegan chickpea salad sandwich is loaded with fiber and protein, making it a cheap plant-based option that doesn’t skimp on flavor or satisfaction. You can serve it in a sandwich, wrap, lettuce cups, or even as a dip with crackers.
If you're a sandwich fan, you’re going to love this. It's one of the best chickpea salad sandwich recipes around: simple, budget-friendly, and endlessly customizable.
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Why You’ll Love This Chickpea Salad Sandwich
- It’s super creamy without the mayo. Thanks to homemade cashew cream, this sandwich has the creamy texture you’d expect, without relying on mayonnaise. It’s rich, smooth, and completely plant-based.
- It’s fast, fuss-free, and perfect for meal prep. This recipe comes together in minutes and can be stored in the fridge for several days. Perfect for grab-and-go plant-based lunch ideas or a protein-packed dinner.
- It’s budget-friendly and uses simple pantry staples. With chickpeas, spices, and a few crisp veggies, this recipe is proof that cheap plant-based meals can still be satisfying and crave-worthy.
Ingredients & Substitutions
- Chickpeas: Also known as garbanzo beans, chickpeas are the star of this recipe. They’re full of plant-based protein and fiber to keep you full and energized. You can use canned or previously cooked chickpeas, just adjust the cashew cream if using drier, home-cooked ones.
- Cashew Cream: Our homemade cashew cream adds that luscious, creamy texture without the need for mayo. It’s totally plant-based, but you can sub in vegan mayo if needed. Either option keeps it dairy-free and flavorful.
- Red Onion: Adds crunch, sharpness, and a little heat. Dice it finely so it doesn’t overpower the salad. If you’re not into raw onion, soak it in cold water for 5–10 minutes before adding.
- Celery: Provides crunch and freshness to balance the creaminess. Celery helps lighten up the salad while adding a subtle flavor. If you don’t have celery, try diced cucumber or bell pepper.
- Dijon Mustard: Brings a tangy depth of flavor that ties everything together. If you don’t have Dijon, swap it for yellow or spicy brown mustard. Want a hint of sweetness? Try a little honey mustard.
- Garlic Powder: Adds an earthy savoriness that enhances the chickpeas. It’s easy, no chopping required, and blends right in. Feel free to sub with fresh garlic if preferred.
- Smoked Paprika: Adds warmth and a subtle smokiness. This helps mimic that “tuna salad” vibe in a plant-based way. Regular paprika works too, but the smoked variety brings more dimension.
- Salt & Pepper: Essential for rounding out the flavors. Adjust to taste, especially if your chickpeas or cashew cream were already salted. A pinch of black pepper adds mild heat.
Step-By-Step Recipe
- Mash the chickpeas in a mixing bowl using a fork or potato masher, leaving some texture.
- Add remaining ingredients including cashew cream, veggies, mustard, and spices, then stir until combined.
- Serve chilled on your favorite bread or in a wrap, and top with lettuce, tomato, or other fresh veggies.
Tips for the Best Chickpea Salad Sandwich
- Don’t over-mash your chickpeas. You want a chunky texture, not a paste. Leaving a few whole or halved chickpeas adds a better mouthfeel and prevents sogginess.
- Adjust your creaminess to your liking. Start with less cashew cream and add more as needed. Chickpeas absorb moisture over time, especially if made ahead.
- Customize your toppings and bread. Serve on sourdough, whole grain, or gluten-free bread, or in wraps or lettuce cups. Add sliced tomato, cucumbers, or leafy greens for extra crunch and nutrition.
What To Serve With a Chickpea Salad Sandwich
This chickpea salad sandwich is hearty enough to stand on its own, but even better with a flavorful side.
Pair it with creamy tomato soup, sautéed kale, or crispy air fryer potatoes. You can also go for a side salad, roasted vegetables, or even dairy-free mac and cheese.
The options are endless when you’ve got a creamy, protein-rich, and fiber-filled sandwich like this one.
How to Store Chickpea Salad
Store your chickpea salad in an airtight container or reusable silicone bag in the refrigerator. It’ll stay fresh for up to 5 days. Keep the salad and bread separate until you're ready to eat, so the sandwich doesn’t get soggy. Enjoy it cold straight from the fridge!
More Recipes with Chickpeas
Did you try out this No Mayo Chickpea Salad Sandwich recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
No Mayo Chickpea Salad Sandwich FAQs
Chickpea salad pairs well with whole grain bread, crackers, or in a wrap for a quick meal. It also complements fresh greens, roasted vegetables, or a side of fruit for a balanced plate.
Instead of mayo, try using a homemade cashew cream, mashed avocado, hummus, or plain vegan yogurt for a creamy, flavorful base. These options add healthy fats and keep the chickpea mixture moist and satisfying.
Yes, chickpea salad can support weight loss because it’s high in fiber and plant-based protein, which helps keep you full. Just watch the portion size and avoid heavy add-ins like excess oils or high-fat spreads.
No Mayo Chickpea Salad Sandwich
Ingredients
- 15.5 ounces can of chickpeas
- ¼ cup cashew cream
- ¼ cup red onion finely diced
- ¼ cup celery finely diced
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Drain and rinse chickpeas. Pour chickpeas into a medium mixing bowl and with the back of a fork, mash the chickpeas.
- Add the cashew cream, red onion, celery, dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix until fully combined.
- To assemble the sandwich, spread more cashew cream on the bottom slice of bread, then top with spinach, the chickpeas salad, sliced tomatoes, and some salt and black pepper.
Notes
- I used my homemade cashew cream sauce as a replacement for mayo. However, you can choose to use vegan mayonnaise instead.
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