Chickpea Salad Sandwich (No Mayo) | CookOS

Chickpea Salad Sandwich

Name: Chickpea Salad Sandwich (No Mayo)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups cooked chickpeas, drained and rinsed; 2 tablespoons tahini; 1 teaspoon Dijon mustard; ½ garlic clove; 1 teaspoon capers; 1 green onion, chopped; 2 tablespoons chopped cilantro; 2 tablespoons fresh lemon juice; sea salt and freshly ground black pepper; handful of thin green beans, trimmed; 1 soft baguette, sliced in half; 8 to 10 Kalamata olives, pitted and sliced in half; thinly sliced red onion, rinsed and dried; vegan mayo (or regular mayo), for spreading; ¼ English cucumber, thinly sliced; 1 radish, thinly sliced; 6 to 8 fresh basil leaves; sea salt and freshly ground black pepper

This no-mayo chickpea salad sandwich uses tahini and lemon juice for a creamy, bright filling that's naturally plant-based and comes together in under 10 minutes. Fresh cilantro, green onions, and capers add herbaceous depth to every bite.

🌍Mediterranean 🥗Vegan 🥗Vegetarian 🏷️Chickpea salad 🏷️Sandwich 🏷️Healthy lunch

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🏷️Pan bagnat

Total

25 min

Servings

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Love And Lemons

Ingredients

1½ cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
1 teaspoon Dijon mustard
½ garlic clove
1 teaspoon capers
1 green onion, chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
sea salt and freshly ground black pepper
handful of thin green beans, trimmed
1 soft baguette, sliced in half
8 to 10 Kalamata olives, pitted and sliced in half
thinly sliced red onion, rinsed and dried
vegan mayo (or regular mayo), for spreading
¼ English cucumber, thinly sliced
1 radish, thinly sliced
6 to 8 fresh basil leaves
sea salt and freshly ground black pepper

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Instructions

1
Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
2
Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
3
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

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Tips & Notes

Pro tips

Drain and rinse canned chickpeas thoroughly to remove excess sodium and starch, which improves texture and flavor.
Mince the garlic finely or use a garlic press; ½ clove is potent, so avoid large chunks that overpower the salad.
Fold in fresh herbs (cilantro and green onion) just before serving to preserve their bright color and flavor.
Toast your bread lightly to create a barrier that prevents the filling from making it soggy.

Substitutions

Tahini → Greek yogurt or mashed avocado (creamier, tangier result)
Dijon mustard → whole grain mustard (milder, more texture)
Fresh lemon juice → lime juice (similar acidity, different citrus note)
Green beans → diced cucumber or diced bell pepper (for added crunch)

Storage & make-ahead

Store the prepared chickpea filling in an airtight container in the refrigerator for up to 2 days; assemble sandwiches fresh to prevent sogginess.

Common Questions

Can I make this ahead?

Yes. Prepare the chickpea filling up to 2 days in advance and store in an airtight container in the refrigerator. Assemble sandwiches fresh to prevent bread from becoming soggy.

What can I substitute for tahini?

Use Greek yogurt (2 tablespoons), mashed avocado, or almond butter for a similar creamy texture. Yogurt will be tangier; adjust lemon juice accordingly.