Whole Food Plant-Based Living

Chickpea Deli Style Sandwich Recipe WFPB

When you eat plant based, this smashed chickpea deli style salad sandwich will become a lunchtime favorite. It tastes delish on a thick slice of fresh whole wheat sourdough bread with sprouts, shredded purple cabbage and a splash of lemon.


A few days a week around lunchtime, I start to crave something to sink my teeth into beyond a chopped salad or soup. When this craving hits, I reach for a can of chickpeas and make this whole food, plant based (WFPB) chickpea deli style sandwich recipe.

chickpeas salad sandwich recipe

It is my go-to recipe that replaces a sandwich made of cold-cuts, egg, tuna or chicken salad for me. It has become my favorite lunch food. I crave it, it is that good.

I have made many recipes since going plant based that are not so good or tasteless. The recipes that I share here on my blog on Fridays are the ones that stand out in taste and truly delicious category. :-)

How to make one bowl vegan chickpea salad to make a sandwich.

I found the recipe in the Love & Lemons cookbook. What I like about finding recipes, is that even if the recipe is not a whole, plant-based food recipe, you can easily tweak or substitute ingredients to fit your liking.

For instance, I use less tahini than is called for in most recipes, substitute low-salt vegetable broth for oil when sauteing or replace a seasoning to one I prefer.

Every recipe I have tried so far from the cookbook and the Love & Lemons website is a winner for me. So if you haven’t been to the site it is worth checking out.

What To Serve With the Chickpea Deli Style Sandwich

Smashed chickpea salad sandwich served deli style

When I make this chickpea deli style sandwich recipe, I sometimes make it with chopped dill pickles instead of capers or shallots instead of scallions. If you would like more color, add some curry or finely chopped carrots or celery to the mix.

Sourdough bread being cut on a wood cutting board.

I usually serve it on a thick piece of sourdough bread that I make or roll it up in a sprouted whole wheat flour wrap. I have also been know to also eat it by the spoonful right out of the jar I store it in. :-)

Once the salad is made, it lasts about 5 days in the refrigerator.

Chickpea Deli Style Sandwich Recipe

WFPB Chickpea Deli Sandwich Recipe

When you eat plant based, this smashed chickpea salad sandwich served deli style will become a lunchtime favorite. It tastes delish on a thick slice of fresh whole-wheat sourdough bread with sprouts, shredded purple cabbage and a splash of fresh lemon juice.
When I make it, I always double the recipe, but lessen the tahini to 2 tablespoons.
Prep Time20 mins
Course: bowls, Lunch
Cuisine: American
Keyword: sandwich, soup, dinner, lunch, easy meals, vegan, WFPB, whole food
Calories: 194kcal

Ingredients

  • 1 -15 oz can chickpeas
  • 1 tsp Dijon mustard
  • 2 tbsp tahini, I only use 1 tbsp
  • 1 clove garlic, chopped
  • 1 tsp capers, drained
  • 1 scallion, finely chopped
  • 1/4 cup cilantro, chopped
  • juice from one small lemon
  • 1/4 tsp pepper
  • 1/2 tsp salt, optional

Instructions

  • Mash the chickpeas in a large bowl using a potato masher or food processor until mixed together, but a bit chunky.
  • Add the rest of the ingredients to the mix and stir well.
  • Serve on bread with a layer of shredded red cabbage and a few squeezes of lemon.

Nutrition

Calories: 194kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1290mg | Potassium: 221mg | Fiber: 2g | Sugar: 1g | Calcium: 66mg

Where I Find WFPB Recipes

If you want to dive deeper into finding whole food, plant based recipes that taste really good. Here are a few more WFPB recipe websites where I have found recipes that make it into my WFPB recipe box.

Smashed chickpea salad sandwich served deli style

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9 Comments

  1. I’ve used chickpeas to make that ‘tuna’ salad. It amazes me that the texture and what you mix into it is what is important. Between onions, celery, capers and ‘mayo’ it tastes EXACTLY like tuna.
    Keep ’em coming.

    1. Hi Kat – I would have never thought it would taste so good, but like you said – when you add the onions, celery and capers it tastes delish. I will keep sharing the recipes that are winners for me.

  2. I love that you’re sharing your recipes and your experiences with your lifestyle change/Plant based diet. I’m 20 lbs overweight, in my mid 50s and just diagnosed with Hereditary Hemochromatosis. I desperately need to make this change; I’m inspired by your journey and you make it look not so difficult. Thank you for sharing . :)

    1. Hi Bernadette – Sorry to hear about your diagnosis. :-( I had to look up Hereditary Hemochromatosis to understand what you are dealing with and read about the foods you should eliminate.

      One of the reasons I started to change the way I eat was Vitiligo began to show up on my face, hands and arms about two years ago. I read everything I could about it and found that with autoimmune diseases, eating plant based and eliminating certain foods can help. That and wanting to lose weight was my motivation.

      When changing to eat plant based, it takes focus at first to learn new ways to eat and prepare your food, but it is worth it. Even after a few weeks you will begin to notice positive changes. So try to stick with it and experiment with different foods and seasonings to find foods you really enjoy. I would have never guessed I would love chickpeas so much. :-)

      After a year now, I could not imagine eating any other way. I am always searching for new recipes and will keep sharing them and other tips and challenges too that I encounter. If you have any questions, please don’t hesitate to ask.

  3. Thank you for the recipe! Would love your sourdough recipe. One of my goals for this winter is to learn to make sourdough.
    Thank you again!

  4. I love chickpeas so this recipe looks lIke a real winner. Like you, I have found some wonderful recipes along with some I won’t make a second time. Thanks for sharing your favorites with your readers. You are the best!