Chickpea Salad Sandwich Mix

Chickpea Salad Sandwich Mix

Last night I watched Salt, Fat, Acid, Heat. If you are a foodie and haven’t seen this 4 part series I definitely recommend it. Chef and food writer Samin Nosrat travels around the world to demystify and explore the central principles of what makes food delicious. The reason I bring it up is not to review the series but to share with you the thoughts that went through my head as I put together this sandwich spread today in relation to what was brought to my attention from watching the show just last night.

Vegan Tuna Salad Mix
Vegan Tuna Salad Mix

This sandwich mix has all of the elements that, according to Samin Nostrat are crucial to a gastronomical delight. It has salt from the pickles and salt itself, fat from the mayonaise, acid from the lemon and pickles and heat from the pepper and smoked paprika. Umami is also an important taste that she talks about, which is basically a fullness of flavor or savoriness that completes a dish. The smoked paprika and final pinch of salt complete the umami.

So hopefully I have tempted your appetite for this high protein chickpea salad sandwich spread that I use in place of tuna salad. It is amazing in a sandwich (toasted of course) with all the fixings that you’d normally have in a tuna sandwich and it is also great with crackers. I find this this vegan chickpea salad sandwich mix slathered on a rice cake a favorite late night snack.

Chickpea Salad Sandwich Mix

5 from 13 votes
Recipe by Jackie’s Veggie Kitchen Course: Lunch, SnackDifficulty: Easy


Prep time


Cooking time




  • 15 oz cooked chickpeas (1 can drained and rinsed)

  • 1/4 cup finely diced red onion (I used food processor)

  • 3 Tbs. dill pickles

  • 1/2 Tbs. Dijon mustard

  • 1/2 juice of lemon

  • 1/4 cup mayo of choice

  • 1/2 tsp. smoked paprika

  • to taste salt and black pepper


  • Place chickpeas in a food processor and pulse 10-12 times until finely chopped with some flaky texture.
  • Mix the finely diced red onion and remaining ingredients together in a separate bowl.
  • Fold in the chickpeas and season to taste with salt and freshly ground black pepper.


  • Lemons and pickles can range in acidity so you may want to add more at the end.
  • For a better-than-tuna salad option add stalk chopped celery and one can hearts of palm (chop lightly with food processor or knife). Be sure to double the rest of the recipe except the chickpeas.

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  1. Such a great alternative to egg salad – I’m hooked! #yum

    • Thank you for the 5 star rating and for leaving the comment. So glad you like the Chickpea Salad Sandwich recipe! Be sure to subscribe to get notifications on new recipes.

  2. I have been wanting to make a chickpea salad for at least a year and just never have, until today. This recipe is on fire!!!! The only changes I made was a used a potato masher instead of a food processor, I added grated carrot, and left the pickles out. I am a huge fan of pickles on the side vrs in the actual salad. This is going to be one of my regular meals from here on out it’s that good!

  3. Very yummy and great alternative to egg salad. Just had it for lunch and will definitely make it again. I will have to amend some of the seasonings for my kids (2 & 4 years). I am thinking less onion but add celery for the crunch and regular paprika but am convinced with a couple tweaks they will love it too. Thank you Jackie for the great recipes!

    • Yes Melissa, definitely make it your own! I have added celery, chopped in my food processor and loved the crunch. Thank you for commenting and the 5 star rating.

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