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This smashed chickpea salad sandwich recipe is possibly your new favorite sandwich. It’s healthy, satisfying, fresh, and a quick and easy light meal idea with incredible flavor!

Are you a fan of chickpeas? Try my Vegan Sweet Potato Curry.

chickpea salad sandwich close-up

Why you’ll love it

Sometimes I just crave a big, healthy chickpea sandwich that’s overflowing with so much goodness that I can barely hold it in my hands. In my opinion, if a sandwich is so packed that it’s falling apart, you know it’s good!

This vegetarian sandwich recipe is so simple to make with pantry ingredients and has a delicious flavor payoff. You take a homemade chickpea salad, dress it up with a bright and lemony homemade mayo-mustard dressing with warm spices, add in creamy avocado, and then assemble it between slices of bread with fresh toppings.

Ingredients you’ll need

  • Chickpeas – canned chickpeas are elevated in this simple recipe. They’re filling and have lots of protein.
  • Lemon juice – for brightness. Add a little more if you like a more tangy quality!
  • Onion – red onion is the best variety for salads and sandwiches since it’s not as sharp
  • Cumin & smoked paprika – this duo brings so much incredible flavor! They’re not spicy.
  • Mayo – we’re using a little bit to keep the salad moist and a little creamy
  • Mustard – I love a grainy mustard for added texture and zing
  • Avocado – for extra creaminess
  • Bread – honestly, whatever you normally eat is great. I chose a sliced whole grain, but this would work on everything from a croissant to brioche. You can toast the bread first if you like added crunch.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • You can use a fork to coarsely mash the chickpeas, but I actually find it easiest with a potato masher.
  • I mix it up in a metal prep bowl.
  • If the bread you choose isn’t already sliced, I like to use my trusty sharp bread knife.
chickpea salad sandwich cut in half and stacked

What can I top it with?

  • I like tomato, radish sprouts, arugula, and butter lettuce.
  • Of course, you can go to town with your favorite toppings that you usually have for a fresh sandwich. Use whatever veggies make your tastebuds happy! Cucumber, fresh herbs, anything. Dill pickles? Why not.
  • I do love the contrast the radish sprouts give, but if you can’t find them, alfalfa sprouts or watercress are excellent too.

How to make it

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Add the chickpeas to a medium bowl, and mash them coarsely.
  • Then add in the lemon juice, red onion, cumin, smoked paprika, salt & pepper, mayo, grainy mustard, and avocado to the bowl. Mix it together gently.
  • Toast your bread if you wish. Add the chickpea salad and the toppings. Serve immediately!

What to serve with chickpea salad sandwiches

Leftovers and storage

  • I do prefer this chickpea salad when it’s freshly made, but it can work for leftovers if you make the chickpea mixture without the avocado. It’ll last 3-4 days in the fridge just fine that way in an airtight container.
  • I recommend adding fresh sliced avocado to the sandwich when you’re ready to eat if you go that route for the creamy aspect.
  • The chickpeas may absorb some of the moisture over time, so you may need to revive it with a bit of mayo.
chickpea salad overflowing from a sandwich

I hope you’ll try this vegetarian chickpea sandwich! Leave a star rating and review below if you made it. You can also find me on Instagram to show me your creations.

This smashed chickpea salad sandwich recipe is healthy, satisfying, fresh, and delicious! A quick and easy light meal idea.
5 from 5 votes

Chickpea Salad Sandwich Recipe

This smashed chickpea salad sandwich recipe is possibly your new favorite sandwich. It's healthy, satisfying, fresh, and a quick and easy light meal idea with incredible flavor!
Prep: 15 minutes
Total: 15 minutes
Servings: 2


  • 1 (14 fluid ounce) can chickpeas drained
  • 1 tablespoon lemon juice
  • 1 tablespoon red onion chopped finely
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon smoked paprika
  • Salt & pepper to taste
  • 1 heaped tablespoon mayo or to taste
  • 1 teaspoon grainy mustard (such as Maille Old Style mustard)
  • 1 avocado chopped
  • 4 slices bread toast if you wish
  • Sliced tomato to taste
  • Radish sprouts to taste
  • Arugula to taste
  • Lettuce (I used butter leaf) to taste


  • Add the chickpeas to a medium bowl and coarsely mash them (I actually used my potato masher to do this). 
  • Add the lemon juice, red onion, cumin, smoked paprika, salt & pepper, mayo, grainy mustard, and avocado to the bowl. Mix it together gently.
  • Toast your bread if you wish. Add the chickpea salad, tomato, radish sprouts, lettuce, and arugula to each sandwich. Enjoy! 


  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 389kcal, Carbohydrates: 37g, Protein: 12g, Fat: 24g, Saturated Fat: 3g, Cholesterol: 3mg, Sodium: 632mg, Potassium: 773mg, Fiber: 15g, Sugar: 1g, Vitamin A: 238IU, Vitamin C: 13mg, Calcium: 82mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

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    1. I’m so glad you enjoyed it! I added nutritional info for you, but I am not sure how useful it’ll be. I didn’t include it for any toppings (like tomato, lettuce, etc.) since that’s so subjective. I didn’t include bread either since that varies. And depending on the size of the chickpea can and avocado, it’ll also vary. But at least it gives you a ballpark figure I guess.

  1. This looks amazing!
    If I wanted to make extra salad to use on subsequent days, how long do you think it would last for? I know avocado goes bad pretty quickly, but maybe if I left it out of the salad and just added it in day by day?

    1. Thank you! Hmmm I think it may dry out a little bit, so I’d probably only keep it for like 3-4 days max. Yes, I think adding in the avocado day by day would work best. 🙂

  2. These photos are stunning! I love the look of this loaded chickpea sandwich and I know what I’m making for lunches next week. 🙂

  3. I’m completely smitten! This sandwich is so dreamy and those sprouts are gorgeous! Delicious!

  4. 5 stars
    I am definitely going to be making this. Adding ingredients to my shopping list, now! Excited for that first bite. Non nom!!

  5. 5 stars
    this looks absolutely delicious and I wish I had everything to make it today! I’m putting everything on my shopping list and going ASAP tomorrow!