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Chickpea Salad Sandwich


Makes 6 - 8 servings


  • 2 15 oz. cans chickpeas, drained & rinsed, or ~ 3 cups cooked
  • 1/3 cup vegan mayonnaise
  • 1/3 cup celery (about 1 or 2 ribs of celery), minced
  • 3 green onions, chopped
  • 3 tablespoons minced dill pickle (about 1 large dill pickle)
  • 1 - 2 tablespoons nutritional yeast
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons kelp or dulse (seaweed) powder or flakes, optional
  • Freshly ground pepper, to taste
  • Fresh lemon juice, to taste
  • 1 large handful, fresh dill, roughly chopped


For a chunky consistency: add all of the ingredients (except dill) into a medium sized bowl. Mix and mash everything with a fork or potato masher.

For a smooth consistency: add all the ingredients to a medium sized bowl and process with an immersion blender. Alternatively add the ingredients to a food processor and process until smooth.

Once desired consistency is reached, stir in the dill. Enjoy in sandwiches, wraps, on crackers, or on a bed of salad greens.

Store in the fridge for 5 days in an air-tight container. Top Stories

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