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Vegan Chickpea Salad Sandwiches with Pickles Recipe

Creamy mashed chickpeas meet tangy pickles and bold seasonings in a sandwich that’s crunchy, satisfying, and unapologetically plant-powered.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1½ cups cooked chickpeas or 1 can, drained and rinsed
  • 2 tablespoons vegan mayo
  • 1 teaspoon mustard Dijon or yellow
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Salt to taste
  • Black pepper to taste
  • ⅓ cup chopped dill pickles
  • 2 tablespoons chopped red onion
  • Bread slices 6–8, depending on sandwich size
  • Optional: lettuce tomato, or cucumber slices

Method
 

  1. In a bowl, mash chickpeas using a fork until mostly creamy with some chunks.
  2. Stir in vegan mayo, mustard, garlic powder, and onion powder.
  3. Add chopped pickles and red onion. Mix everything till it looks like lunch and smells like sass.
  4. Season with salt and pepper. Taste and adjust till your soul nods in approval.
  5. Spread the mixture onto your favorite bread. Add optional veggies for extra flair.
  6. Serve immediately, preferably while judging reality TV or your cat’s life choices.

Notes

📊 Nutritional Values (Per Serving)

  • Calories: 265
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 10g

💊 Vitamins and Minerals (Per Serving)

  • Iron: 16%
  • Vitamin B6: 10%
  • Magnesium: 12%
  • Folate: 18%
  • Potassium: 10%

💡 Additional Notes/Tips to Enhance Flavor

  • Add a splash of pickle brine if you're feeling bold and briny.
  • Toast the bread for extra texture and dramatic crunch.
  • Sprinkle paprika or nutritional yeast for smoky vibes.
  • Store leftovers in the fridge—if there are any.
  • Use whole grain or sourdough for extra fiber and fancy points.