Go Back
Vegan chickpea salad with tomatoes and spinach

Plant-Based Chickpea Salad Sandwich

Hearty, creamy, dairy-free chickpea salad sandwich made with real ingredients. The perfect summertime recipe that satisfies even the biggest appetite.
Course Lunch
Cuisine American
Servings 4


  • 15.5 ounces can of chickpeas
  • 1/4 cup tablespoons of cashew cream see recipe notes
  • 1/4 cup red onion finely diced
  • 1/4 cup celery finely diced
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt & pepper to taste


  • 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.


  1. I used my homemade cashew cream sauce as a replacement for mayo. However, you can choose to use vegan mayonnaise instead.