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Don’t want to cook for lunch? Don’t need to.

This recipe just requires a handful of ingredients that are mixed and served.

It’s also a great recipe for a summertime hangout or backyard lounge – including our vegan potato salad, mac and cheese, and cannellini bean burgers.

I’ve been craving refreshing, chilled food, something similar to a tuna salad sandwich (of course without tuna). So, I gave my can of chickpeas a little bit of love.

Here’s a little bit of what you can expect from this dish:

Ingredients for chickpea salad including spices, dijon mustard, cashew crea, onion, cucumber, and cooked chickpeas

It’s filling and satiating
We’re only using 8 ingredients
Like a chicken or tuna salad, it has a mix of vegetables and a delicious crunch from the celery
Made in just minutes

This chickpeas salad recipe can be turned into a sandwich, wrap, burrito, sushi, or add to a bed of greens.

More Summer Recipes:

Check out our full list for summer vegetarian recipes.

Recipe Tips

Open face chickpea salad sandwich on a plate topped with sliced tomatotes

No need to toast bread for this recipe! I find that a soft, fresh slice of bread works well in this recipe. But if you prefer an extra-crispy toast, heat in a toaster oven for a few minutes at 450 degrees F.
Add the toppings you love. I kept mine simple and added juicy, sliced tomatoes. I also added more cashew sauce and spinach leaves to the sandwich.
If you don’t have cashew cream sauce handy, vegan mayo works just fine.
Canned chickpeas work great in this recipe. Or, cook and use dry chickpeas if you prefer.

How To Store

Store the extra chickpea salad in an airtight container or reusable silicone bag in the fridge for up to 5 days. Serve it cold whenever you’re ready!