Chickpea Salad Sandwich

By Kay Chun

Updated February 15, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
10 minutes
Rating
5(3,652)
Comments
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This quick recipe makes simple canned chickpeas into a bold and hearty vegetarian meal. Chickpeas are mashed in a creamy, rich lemon-tahini dressing, then mixed with crunchy celery and scallions for fresh bite. Earthy alfalfa sprouts, crisp lettuce, creamy avocado and sweet tomatoes bring contrasting textures and flavors to the sandwich. The chickpea salad can be made a few hours ahead and kept refrigerated. Any leftover salad makes a tasty dip served with tortilla chips or crackers. For a vegan alternative, omit the cheese for sandwiches that still boast layers of flavor.

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Ingredients

Yield:4 servings 

  • 6 tablespoons extra-virgin olive oil

  • 6 tablespoons tahini

  • 3 tablespoons fresh lemon juice

  • ½ teaspoon grated garlic 

  • Salt and black pepper

  • 2 (15-ounce) cans chickpeas, rinsed and drained

  • ½ cup finely chopped celery

  • ½ cup finely chopped scallions

  • ½ cup freshly grated Parmesan cheese

  • 8 slices multigrain sandwich bread 

  • Mayonnaise, as needed

  • 8 butter lettuce leaves

  • 1 packed cup alfalfa sprouts 

  • 1 avocado, thinly sliced

  • 1 large tomato, thinly sliced 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

90 grams carbs; 14 milligrams cholesterol; 973 calories; 28 grams monosaturated fat; 14 grams polyunsaturated fat; 10 grams saturated fat; 57 grams fat; 23 grams fiber; 1120 milligrams sodium; 34 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.

  2. Step 2

    Spread one side of each bread slice with mayonnaise. On 4 slices of bread, divide lettuce, alfalfa and avocado, then top with some of the chickpea salad and tomatoes. Close sandwiches and serve. (Sandwiches can sit at room temperature for 1 to 2 hours before serving.)

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Ratings

5 out of 5
3,652 user ratings
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Comments

ML

A few churns in a food processor will make the chickpeas become similar in texture to tuna. Then doctor it up as you like. Ingredients listed here are good. I’ve been making this for years, calling it “Vegan tuna.” A family fave!

J

Definitely put chickpeas in a bowl of water, agitate a bit with your hands, and skim the skins off the top of the water, then drain. Makes for a more pleasant eating experience and super quick.

Janet

It may not need any oil at all once you put in all of that tahini.

A Reader

I have found that this tastes even better using about a third of the amount of olive oil and tahini called for in the recipe. It's plenty rich that way, and more like 19 grams of fat per serving than 57(!!).

NSP

We really wanted to like this based on the reviews and other chickpea sandwiches we’ve had at cafes but this didn’t do it. It was really bland. I added cumin, mustard, chopped pickles and shallots and it’s still just meh. I’m glad I only made half the recipe. Very disappointed

Claudia

Even better if you made it vegan. I have a great recipe for that.

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