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The Perfected Chickpea Salad Sandwich + A Giveaway

This week we’re running a giveaway for one of our absolute FAVORITE vegan cookbooks, The Oh She Glows Cookbook by Angela Liddon. This cookbook features over 100 delicious, healthy recipes, accompanied by stunning photographs. Today’s your last chance to enter, so make sure to click the link below!


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Meet Angela Liddon, author of The Oh She Glows Cookbook.

This is one of my favorite quick and easy summer lunches. Before I became a vegan, I used to prepare canned flaked chicken regularly. This chickpea salad is my alternative to the chicken salad sandwiches of my youth. I must say, this version blows the former out of the park! The mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy egg-less mayonnaise. I’ve also added a hefty amount of vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fiber. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip coming up, you’ll be happy to know that it packs well, too.angelaliddonheadshot-185706


Perfected Chickpea Salad Sandwich

Serves 3-4

Prep Time: 15 minutes

gluten-free, nut-free, sugar-free, soy-free option

1 (15-ounce/425-g) can cooked chickpeas, drained and rinsed

2 stalks celery, finely chopped

3 green onions, thinly sliced

1⁄4 cup (60 mL) finely chopped dill pickle

1⁄4 cup (60 mL) finely chopped red bell pepper

2 to 3 tablespoons (30 to 45 mL) vegan mayonnaise

1 small clove garlic, minced

1 1⁄2 teaspoons (7 mL) yellow mustard

2 teaspoons (10 mL) minced fresh dill (optional)

1 1⁄2 to 3 teaspoons (7 to 15 mL) fresh lemon juice, to taste

1⁄4 teaspoon (1 mL) fine-grain sea salt, or to taste

Freshly ground black pepper

Lettuce leaves or gluten-free bread/wraps, for serving


1. In a large bowl, mash the chickpeas with a potato masher until flaky in texture.

2. Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.

3. Stir in the mustard and dill (if using) and season with the lemon juice, salt, and black pepper, adjusting the quantities to taste.

4. Serve with toasted bread, on crackers, in a tortilla (use gluten-free if desired) or lettuce wrap, or on top of a basic leafy green salad.
Tip: If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise.

13 Comments Post a comment
  1. Joanie #

    Love this! My new favorite lunch 🙂

    January 23, 2016
  2. Rebekah #

    It says “cooked chickpeas”. How do you cook those? I typically buy them in a can.

    September 26, 2015
    • it actually says ‘can cooked chickpeas’. much easier to use canned, but if you google ‘cook chickpeas’ you’ll find cooking directions.

      October 28, 2015
  3. Connie #

    My daughter had this when we visited and my husband and I enjoyed it so much that I am making it, too. YUM!

    September 1, 2015
  4. Dena #

    Positively addicting!! My husband has asked me to make this weekly to have for lunches. I have been having fun adding different veggies and beans. (skipped the pickles and dill cause of my little one). Love this dish!

    February 3, 2015

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