This simple Spicy Chickpea Salad Sandwich recipe turns a humble can of chickpeas into a protein packed vegan sandwich in 5 minutes. Filled with incredible flavor and lots of texture, it's one of my favorite, quick and healthy weekday lunches.

My mom is the Queen of Sandwich making. You can throw her in any kitchen and say, 'please make me a sandwich' and she'll create something amazing - Every. Single. Time. Goes without saying then that I love a fabulous, healthy sandwich recipe. Along with this tasty chickpea salad sandwich, we have lots of plant based sandwiches on the blog to try like this epic California Veggie Sandwich or my Succulent Vegan Shawarma (most popular on the blog!).
One of the best things about this chickpea avocado salad is it's so versatile!! Perfect on its own or serve it in a sandwich like it is here. Enjoy it with crackers, stuffed into a pita with loads of veggies or serve it open faced on a slice of crunchy sourdough toast!
Chickpea Avocado Salad Ingredients
You need only a few wholesome ingredients to make this creamy, salty, tangy, spicy vegan chickpea salad:
- Canned chickpeas: Chickpeas (aka garbanzo beans) are an excellent plant source of fiber and protein - perfect for vegetarian and vegan recipes. They are creamy, nutty and add loads of texture.
- Avocado: Avocados are a whole food plant ingredient that add creaminess, richness, and healthy fats. This delicious no mayo chickpea salad version is an oil free, dairy free, high protein sandwich that everyone loves!
- Make it spicy: I like horseradish for a spicy flavor twist. But a squeeze or two of sriracha sauce is perfect too!
- Tangy: A squeeze of fresh lemon juice and a handful of chopped cilantro adds brightness and nice citrus kick.
- Texture galore: Add diced celery, white, red or green onions, capers or toasted sunflower seeds to the smashed chickpea avocado filling for extra crunchiness and additional flavor.
- Optional Toppings: Lettuce like romaine or iceberg for crunch and freshness. Sprouts or microgreens add texture, color, and lots of nutrients! Tomato slices, gherkin pickles, cucumber ribbons, grated carrots, and pickled hot peppers all are lovely options for customizing your sandwich! For an extra zing, add a pile of Quick Pickled Onions.
- Bread: Choose your favorite bread like sourdough or try a pita, sprouted tortilla wrap, bun, flatbread or everything bagel.
A Few Tips & Options
- Mayonnaise option: If you don't have, don't like or are allergic to avocados, you can sub with ~¼ cup mayonnaise (Vegenaise) and 1-2 teaspoons dijon mustard with excellent results.
- Fresh herbs: Not a fan of cilantro? Try dill, basil or parsley instead.
- No lemon juice on hand?: Use lime juice or the brine from the capers, pickled jalapenos or dill pickles instead.
- Gluten free: The chickpea avocado filling is naturally gluten free. Serve on gluten free bread or wraps, in a bowl or on a bed of greens.
- Texture is key!: This chickpea salad can be mashed, half mashed or even dropped into the food processor and blended until broken down into bits that resemble a classic tuna salad or chicken salad. It's up to you, but don't over process the chickpeas - leave some texture for the best results.
How to Make
It's easy to make this protein-packed vegan sandwich in under 10 minutes from start to finish:
- Rinse and drain the chickpeas. Place on a clean kitchen towel, roll them around to remove some of the outer skins. This step is optional, but makes the salad a little extra creamy!
- In a medium size bowl, lightly mash the chickpeas and avocado* using a fork or potato masher (leaving some chunks). Or use a food processor and pulse 5 -8 times. Fold in the onions, celery, capers, cilantro, and lemon juice. Season with salt and pepper to taste. *If using mayonnaise and Dijon instead of avocado, add that in this step.
- That's it - so easy, right! Enjoy by the spoonful or spread it on bread (or toast) topped with fresh, crunchy veggies, and a pickle.
Make Ahead and Storing Tips
- Can this chickpea salad be meal prepped?: Yes! - it's one of my favorite recipes to meal prep. Make a batch on Sunday to enjoy all week for quick and easy lunches.
- How to Store: Keeps well in the fridge in an airtight container for 4 or 5 days.
Serving Suggestions
I love this spicy chickpea salad because there are so many tasty ways to eat it:
- Need a quick meal?:Serve the smashed chickpea filling on toast or an everything bagel, in a sprouted tortilla wrap or pita with your favorite sandwich toppings like lettuce, tomatoes, avocado, sprouts, and pickles. The perfect sandwich for packed work or school lunches too.
- As a dip: Serve with crackers or pita chips.
- On a bowl: Skip the carbs and enjoy a scoop of chickpea salad on a bed of greens or a a grain bowl.
More Delicious Vegan Sandwich Ideas
- California Vegetarian Sandwich
- Succulent Vegan Shawarma with two killer sauces
- Easy Vegan Meatball Sub with Pesto
- Vegan Grilled Cheese Sandwich
- Spicy BBQ Tofu Wraps
- Vegan Egg Salad Sandwich
Always wanted to bake your own bread from scratch? This is the perfect fuss-free bread recipe for beginners and pros alike! Easy homemade bread recipe made from a bucket of all-purpose refrigerator dough! It's so simple!
I hope you love this Spicy Vegan Chickpea Salad recipe. Please leave a comment below and rate the recipe. Tag me on Instagram or Facebook with any photos.
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Spicy Vegan Chickpea Salad
Rate this recipe!
INGREDIENTS
For Spicy Chickpea Filling
- 19 ounce can chickpeas, drained and rinsed
- 1 large (or two small) avocados
- 1-2 tablespoons lemon juice* (to taste)
- 2 tablespoons red onion
- 2 tablespoons celery (optional)
- 1 - 2 teaspoons capers, chopped (optional)
- 1 handful cilantro, rough chop
- 1-2 teaspoons prepared horseradish or sriracha (to taste)
- ¼ teaspoon each salt and pepper (more or less to taste)
For Serving
- slices of bread (toasted)
- avocado, tomatoes, pickles, hot peppers, sprouts, lettuce, etc.
INSTRUCTIONS
- Drain and rinse the chickpeas. Place on a clean kitchen towel, roll them around to remove some of the outer skins. This step is optional, but makes the salad a little extra creamy!
- In a medium size bowl, using a fork or potato masher lightly mash the chickpeas and avocado together (leave some texture).
- Or pulse in a food processor until chunky (but don't overdo it or you'll end up with chickpea paste!).
- Add in lemon juice, red onions, celery, and capers, cilantro, horseradish (or sriracha), and salt and pepper to taste. Stir to incorporate. Taste and adjust as required for the correct consistency and flavor.
- Serve on toast with avocado slices (or smashed avocado), lettuce or microgreens, pickled hot peppers, tomatoes or any toppings of choice. Or in a sprouted tortilla wrap, pita or everything bagel. Or with crackers or a green salad. You get the idea - it goes with everything!
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
Jim
I have made this several times now…it is a winner! If you mash the chickpeas enough so that you really can’t see them, people will believe that it is tuna or chicken salad! But, leave some texture as the recipe says.
I had a tough avocado, so I added some tahini. Perfect! Gave the creaminess that this avocado was lacking….I know add some every time.
Thank you CeeCee!!
Tracy Halasz
Thank you so much for letting me know. I'll have to try the tahini (which I LOVE). Happy you are enjoying the recipe!
Karoline Beninger
Wow, this sandwich is my favorite every day. So easy to make and so many great flavors. I just love it.
Tracy Halasz
Thank you so much. I'm happy you are loving the sandwich!