15-Minute Chickpea ‘’Egg’’ Salad Sandwich

PREP TIME: 15 MINUTES
SERVINGS: 4

About

This chickpea “egg” salad sandwich is a plant-based twist on a classic deli favorite. Mashed chickpeas create a protein-rich base that follows the texture of egg salad, while pickles, mustard, dill, and paprika add a tangy, savory depth of flavor. It’s a straightforward recipe that comes together quickly and works well for meal prep, lunches, or light dinners. It can be made fully vegan by using plant-based yogurt, and the flavor can be adjusted by adding or swapping ingredients to best fit your taste.

Ingredients

For the chickpea “egg” salad:
1 can chickpeas
3 TBSP celery stalks
4 TBSP pickles
2 TBSP pickle juice
2 TBSP Greek yogurt (or soy yogurt for plant-based version)
1 TSP Dijon mustard
½ TSP dry dill
½ TSP paprika
1 TBSP fresh chives
Salt and pepper to taste

For the sandwich:
8 slices of your favorite sandwich bread
Sliced pickles
Red onion
Sprouts or micro greens for garnish

Instructions

Prepare the Chickpeas
Drain and rinse the chickpeas thoroughly and transfer them to a medium mixing bowl.

Chop the Vegetables and Herbs
Finely dice the celery and pickles, and chop the fresh chives. Add them to the bowl with the chickpeas.

Mix in the Dressing
Add the pickle juice, Greek yogurt (or soy yogurt), Dijon mustard, dill, and paprika to the chickpea mixture. Stir until well combined, then blend with an immersion blender until you reach your desired consistency. For the best texture, blend only partially, leaving some chickpea chunks intact.

Season to Taste
Season with salt and pepper. Mix well and adjust the consistency if needed by adding a little more pickle juice or yogurt.

Assemble the Sandwiches
Divide the chickpea “egg” salad evenly among 4 slices of bread (preferably toasted). Top with sliced pickles, red onion, and sprouts or microgreens.

Serve and Enjoy
Place the remaining slices of bread on top, slice the sandwiches in half, and serve immediately. Alternatively, refrigerate the chickpea salad until ready to assemble and serve.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON JUNE 15, 2026

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