Chickpea Deli Style Sandwich Recipe – Vegan -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 minutes
Course: bowls, Lunch
Cuisine: American
Keyword: sandwich, soup, dinner, lunch, easy meals, vegan, WFPB, whole food
Servings: 4 people
Calories: 194kcal



  • 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.


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

You May Also Like:

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Pompatooie says:

    Hi Diane. I made this and I enjoyed it. I can not have bread at this point, as I am gluten free and I am eating WFPB no oil for my pre-diabetes. I follow the program on the Mastering Diabetes website. Anyway, I put this on a bed of raw spinach and it was good.
    I have been a vegetarian for twenty years, but just started the WFPB no oil diet a month ago to heal my pre-diabetes. It is working, but a nice unexpected bonus is that I no longer have gall bladder pain. I had it very severe every day and now have none. I was waiting to see a gastroenterologist about it, but the wait was four months to get in. After only one to two weeks on the diet. My pain stopped, so I cancelled the appointment.

    1. Diane Henkler says:

      Hi Nadine – That is great news!!!! Plant based, whole foods, no oil is the best medicine ever. You are proof of it. Plants are nature’s Farmacy. Keep it up and you will feel only better and better. Now that I have been eating this way for about 2 years now, my taste buds have changed and I love veggies and whole foods more than I could have ever imagined. I am so happy for you and that you fixed your pain.

  2. 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. Diane Henkler says:

      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.

  3. Bernadette Flynn says:

    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. Diane Henkler says:

      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.

  4. Julia@Cuckoo4Design says:

    Sounds yummy! I will make this for my daughter and me. Lilly loves chickpeas and we just had Mediterranean white bean and chickpea salad last night.

    1. Diane Henkler says:

      Hi Julia – It is so delish. I love chickpeas in salads, roasted and soups. The Mediterranean salad you made sounds really good. :-)

  5. 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!

    1. Diane Henkler says:

      Hi Amy – I have used 2 different sourdough recipes. This one is my fave and how I learned to make it:

  6. 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!