How long it takes: 15 minutes Equipment you’ll need: mixing bowl, small colander Servings: 6 The first time I made this chickpea salad sandwich recipe, I wasn’t sure my husband would like it. Vegetarian isn’t his first choice. However, as it turns out, my husband can’t get enough of this salad. He told me that he would be completely satisfied if I had chickpea salad sandwiches, my dill dip for vegetables, and chocolate chip cookies stocked at all times for his lunches.
About This Chickpea Salad Recipe
Flavorful. With fresh dill, bright lemon, and just a hint of garlic, the salad has plenty of flavor. Bites of crisp cucumbers and celery are a good contrast to the nutty chickpeas. Healthy. Chickpeas are a good source of protein and so is Greek yogurt. This is especially true if you eat them together. Combining beans (legumes) with dairy, grains, or seeds means you’ll be getting all nine essential amino acids needed for complete protein. Easy to make. This chickpea salad sandwich recipe will take you about 15 minutes to put it together. Keeps well. You’ll love that the salad can be made a day or two ahead of time. It can be refrigerated for three or four days so you can use it for sandwiches most of the week!
Ingredient Notes
Canned Chickpeas (2 cans): Sometimes chickpeas are called garbanzo beans. They are the same thing. Rinse and drain canned beans well to remove any residue from the canning liquid. Canned chickpeas are typically higher in sodium than dried chickpeas. Look for reduced or low sodium canned chickpeas, and rinse the beans before using, which removes up to 40% of the sodium (Bean Institute). Plain Nonfat Greek Yogurt: Yogurt is a healthier choice than mayo. If you prefer, full-fat or 2% Greek yogurt are also fine. Lemon Juice: I recommend using freshly squeezed lemons for fresh flavor. Extra-Virgin Olive Oil: No need for anything fancy here! Celery and Cucumber: Chopped celery and cucumber add flavor and texture. Finely chopped onion or green onions can be added if you like. Fresh Dill: The flavor of fresh dill is one of the key elements in the chickpea salad. Dried dill is acceptable (use 1 tablespoon) but you’ll find that fresh dill gives a much better flavor to the salad. Seasoning: Garlic powder, kosher salt, and coarse ground black pepper enhance the flavor of these chickpea salad sandwiches.
How To Make Chickpea Salad
Prep your ingredients by rinsing and draining the chickpeas. Chop the celery and cucumber. If you buy a wrapped English hothouse cucumber with tender skin, you don’t have to peel it first. In a medium sized bowl, mash half of the chickpeas with a squeeze of fresh lemon juice, Greek yogurt, extra-virgin olive oil and the seasoning. A potato masher, pastry cutter, or fork can be used to mash the chickpeas. If you prefer, use a small food processor. Don’t overprocess the mixture; it should have a coarse texture. Into this mashed bean mixture goes the remaining can of chickpeas (leave whole), veggies, and fresh dill for flavor. Stir well to make sure everything is evenly distributed. Refrigerate the salad until you’re ready to serve it. Serve the chickpea salad on thick slices of hearty bread, pita bread, wraps, tortillas, or on greens of your choice. Top your sandwich with lettuce leaves, thinly sliced tomato, alfalfa sprouts, or other sandwich toppings.
Can I Use Dried Chickpeas?
Yes! You’ll need to cook 1 cup of dried chickpeas to equal the 3 cups of canned chickpeas used in this chickpea salad sandwich recipe.
Recipe Variations
Add more veggies: Feel free to get creative. Chopped radishes or green bell pepper are great. The salad is pretty versatile! Add tuna: For a non-vegetarian version, replace one can of the chickpeas with a 5 oz. can of solid white tuna (drained) to the salad. You can leave the chickpeas whole or mash some of them, whichever you prefer. If you love tuna, check out our tuna pizza, it’s a fun twist! More serving suggestions: You can tuck the chickpea salad into butter lettuce leaves or stuff it into pitas. It’s also a great topping for crackers.
Serving Suggestions
Wondering what to serve with your chickpea salad sandwiches? Here are a few ideas!
Salty bite: Sandwiches go great with any kind of salty snack! Try air fryer tortilla chips, baked tortilla chips, or olive oil roasted almonds. Popcorn: Try caramel corn or peanut butter popcorn. Special Cheesy Treat: If you’re feeling like something a little more indulgent, try air fryer mozzarella sticks or fried goat cheese. Fruit: Try our crockpot applesauce for a cozy homemade meal!
Storage & Make Ahead Tips
Refrigerate the salad promptly until ready to use. Sometimes the yogurt separates slightly; just give it a good stir before serving. It will keep for three to four days. If I’m not using the chickpea salad to fill sandwiches, I like to store it in individual-sized containers so it’s ready to grab-and-go. Otherwise, I keep the salad in a single airtight container and assemble sandwiches as needed. I don’t recommend making several sandwiches all at once and storing them in the fridge.
