No Mayo Chickpea Salad Sandwich

Brainstorming ways to break up your monotonous lunch routine? This chickpea salad sandwich is made for you. Mashed chickpeas mixed with avocado and dill, this plant-based sandwich filling is the perfect recipe for a vegan sandwich. Pile on the fresh veggies and use some whole grain bread for a delicious, healthy “tuna salad”.

no mayo chickpea salad recipe. vegan sandwich on wood board.

This post was originally published May 2017

Calling all chickpea lovers, and sandwich lovers too.

Vegan sandwiches may seem like a pipe shot dream as most sandwiches include layers of meat. This chickpea salad sandwich recipe here is using a filling made up of chickpeas and avocado.

Whether you want a chickpea salad that is mayo-based, has a spicy kick, or a healthier option like this chickpea salad recipe here, I got you!

Crush your vegan sandwich game with some chickpea salad!

ingredients for chickpea salad sandwich

Ingredients for a chickpea salad sandwich

  • 1 Can of chickpeas
  • 1 Avocado
  • Celery (for crunch)
  • Lemon juice
  • Dill
  • Paprika
  • Salt

In place of mayonnaise, avocado is used to create this vegan sandwich filler.

hands mashing chickpeas and avocado in mixing bowl

How to make chickpea salad

Smash chickpeas with avocado until desired consistency is reached. I like to still have large pieces of the chickpeas for a texture element, but it’s totally up to you here!

Dry vs Canned Chickpeas

Canned chickpeas are definitely recommended for this recipe. You could soak try chickpeas overnight and cook them to use in the chickpea salad, but it’s much easier to used canned chickpeas.

ingredients for chickpea salad sandwich in mixing bowl

Next, add the remaining ingredients and mix well!

Just like tuna salad, I love adding chopped celery to this chickpea recipe. It’s the key element in making a nice crunch and a tasty texture element. This recipe is so easy to make which makes it a perfect choice for lunches!

vegan chickpea salad sandwiches with lettuce and tomato

How long does chickpea salad keep?

This recipe will keep for a few days in the fridge; however, the avocado will brown. It’s still okay to eat, but it does not look as appetizing. Store the chickpea salad in an airtight container in the fridge.

My recommendation is to make right before building the sandwiches! It’s super easy to whip up if you have the time. If you plan on meal prepping for lunch with this recipe, I recommend mixing everything together the night before and making the sandwiches the day of.

chickpea salad sandwich with lettuce and tomato

Other ways to enjoy this chickpea salad beside the obvious sandwich:

  • For a low-carb and gluten-free option, try eating this chickpea salad in a lettuce wrap instead of bread! It will taste just as good with far fewer carbs too.
  • Spread on crackers or pita chips for a delicious appetizer or even on celery for a healthy snack.
  • Forgo the bread and make a chickpea salad wrap!

Sandwich Topping Ideas:

  • Lettuce (romaine, spinach, etc.)
  • Tomato
  • Sprouts
  • Shredded carrots
  • Cucumbers
  • Pickles
  • Pepperonchinis

chickpea salad sandwich with lettuce and tomato

If you tried this chickpea salad sandwich for your next lunch recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Try these other chickpea salad recipes:
Buffalo Chickpea Salad Wraps
Vegan “Tuna” Sandwiches
Curry Chickpea Salad Sandwich

no mayo chickpea salad recipe. vegan sandwich on wood board.

No Mayo Chickpea Salad Sandwiches

This chickpea salad sandwich recipe is the perfect way to break up the salad routine for lunch. Mashed chickpeas mixed with creamy avocado, dill, and celery, this recipe is high in protein and a delicious vegan lunch option. You need to try this for your next meal prep idea!
Print Pin Rate
Course: Lunch
Cuisine: Gluten Free, Plant Based, Vegan, Vegetarian
Keyword: easy lunch recipe vegetarian, healthy sandwich recipe, vegan sandwich recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 sandwiches
Calories: 277kcal
Author: Amanda


  • 1 15-ounce can chickpeas rinsed and drained
  • 1 medium avocado
  • 2 celery stalks chopped (about 1/2 cup)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lemon squeezed

Sandwich Topping Suggestions:

  • Lettuce
  • Tomatoes
  • Sprouts
  • Cucumber
  • Carrots


  • Rinse and drain chickpeas and pour into a mixing bowl.
  • Cut avocado lengthwise and remove the pit. Using a spoon, scoop into the bowl.
  • Mash with the back of a fork or a potato masher until desired consistency is reached. I like mine with some larger chunks still intact.
  • Mix in celery, dill, paprika, salt, pepper, and lemon juice.
  • Spread onto bread and add desired toppings.


Store leftovers in an air-tight container in the fridge. Since the recipe uses avocado instead of mayo, it will brown. It will still be good to eat for about 3 days!


Serving: 1serving (1/3 chickpea salad sandwich only) | Calories: 277kcal | Carbohydrates: 31.6g | Protein: 8.3g | Fat: 14.3g | Saturated Fat: 2.8g | Sodium: 457mg | Fiber: 4.9g | Sugar: 7.3g

Please note this post may contain affiliate links that do not impact the cost to you but gives me a small commission. Thank you for your support!


6 thoughts on “No Mayo Chickpea Salad Sandwich”

  1. 5 stars
    I tried this recipe and it was delicious!! I used a bit of lemon juice (1 tsp)…will add more next time. It was a tasty recipe and I normally enjoy meat. Thank you!!


Leave a Comment

Recipe Rating