Chickpea Salad Sandwich

This chickpea salad sandwich recipe is my vegan spin on a pan bagnat! Crunchy veggies, herbs, and olives fill it with bright and briny flavor.

Chickpea Salad Sandwich

Jack has kindly titled this chickpea salad sandwich a Pan Bag-Not. If you ask me, it has everything that makes a classic pan bagnat so craveable: crisp veggies, briny flavors, and soft baguette. However, it doesn’t include the traditional tuna or hard-boiled eggs. It may be completely unconventional, but it’s completely delicious (and completely vegan, too!).

Chickpea Salad in a food processor Vegan Pan Bagnat ingredients

Chickpea Salad Sandwich Recipe Components

This chickpea salad sandwich starts with my favorite plant-based “tuna” salad. It’s briny and tangy from capers, Dijon mustard, and lemon juice. Instead of mayo, I add a bit of tahini to make it rich and creamy. The chickpea sandwich spread recipe comes from our first cookbook (on a different sandwich), and making it again reminded me just how much I love it!

Then, I load this sandwich up with crunchy veggies and fresh fixings. I start with olives for more briny flavor, thinly sliced red onion, and blanched green beans. Radishes, cucumbers, and fresh basil round the whole thing out. This combination is fantastic, but if you don’t have all the ingredients on hand, don’t worry. Feel free to skip some of the veggies, or swap in your favorites. A handful of leafy greens, red peppers, or tomato slices would be great additions here.

And last but not least, let’s talk bread! For this sandwich, it’s important that you find good, fresh baguette that’s on the softer side. Why? First, because life’s too short for bad baguette. Second, if your baguette is too firm, this filling will squish out a bit – which is still delicious, just a tad messy!

Chickpea Salad Sandwich

Chickpea Salad Sandwich Serving Suggestions

This chickpea salad sandwich is a fantastic weekday lunch! If you want to prep it in advance, make the chickpea mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Assemble the sandwich on the morning of the day (or days) you plan to eat it. Head to this post to find my best tips for prepping and packing sandwiches to take on the go!

This recipe is also wonderful picnic fare. Enjoy it on its own, or pair it with a fresh salad like my pasta salad, broccoli salad, cucumber salad, or Greek salad. For more serving ideas, check out this post for my top 37 salad recipes. Enjoy!

Vegan Chickpea Salad Sandwich

More Healthy Lunch Ideas

If you love this chickpea salad sandwich recipe, try one of these fun sandwiches next:

For even more healthy lunch ideas, check out this post! Then, find more of my favorite vegan recipes here.


5.0 from 21 reviews

Chickpea Salad Sandwich

 
Prep time
Cook time
Total time
 
Filled with protein and fiber, this vegan chickpea salad sandwich is a delicious healthy lunch! Prep the chickpea mixture up to 3 days in advance and keep it on hand for lunches all week.
Author:
Recipe type: Sandwich
Serves: 3-4
Ingredients
Chickpea Salad
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 green onion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lemon juice
  • sea salt and freshly ground black pepper
For the sandwiches
  • handful of thin green beans, trimmed
  • 1 soft baguette, sliced in half
  • 8 to 10 Kalamata olives, pitted and sliced in half
  • thinly sliced red onion, rinsed and dried
  • vegan mayo (or regular mayo), for spreading
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves
  • sea salt and freshly ground black pepper
Instructions
  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
  2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
  3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!

 

39 comments

Leave a comment:

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

Rate this recipe (after making it):  

  1. Jamian
    05.07.2021

    Definitely a go to recipe for a refreshing lunch!

  2. Kiki
    04.14.2021

    Simple and awesome, I recently went back to vegan after 10 year hiatus and this was super nice. My hubby called it a deconstructed falafel sandwich. Hit the spot for a picnic on the patio on a sunny spring day. Thanks!!

  3. Victoria
    02.04.2021

    Made this and it was sooo delicious! Thank you so much for this amazing recipe .

  4. Kori
    08.20.2020

    Just made this for dinner and it was amazing!! Definitely making again! Thank you for all of your beautiful pictures and tasty recipes!

    • Jeanine Donofrio
      08.30.2020

      I’m so glad you loved it!

    • Hanna
      10.01.2020

      Did you cook the chickpeas or can u use just canned?

      • Jeanine Donofrio
        10.01.2020

        Hi Hanna, you can use canned chickpeas or you can cook your own – either is totally fine here!

  5. Megan
    07.26.2020

    This recipe is incredible! I made this for a family picnic this weekend and it was a hit. Everyone absolutely loved it.

    I topped the sandwiches with red pepper, red onion, and lettuce. I added about a tablespoon of dijon mustard just for a little extra flavour!

    I can’t believe how good these are! Not a single person complained about the lack of meat on their sandwich, so it’s a yes from me!

  6. MG Ellington
    07.04.2020

    I just made this for lunch. It was easy to pull together. I left out the capers and added some cayenne pepper. I ate mine on a pita. However, I am going to try it on a bed of lettuce with sliced up vegetables later. This is just so wonderful. I am going to make it again on a regular basis. Thank you so much.

    • Jeanine Donofrio
      07.10.2020

      I’m so glad you loved it!

  7. Hayley
    06.24.2020

    I really didn’t want to turn on my oven so I decided to make this thinking it would be pretty good. I was wrong – it was pretty great! I didn’t have green beans but I had everything else, including a baguette in the freezer which only took an hour to thaw completely on the counter. I’m sure I’ll nake this a lot this summer.

    • Jeanine Donofrio
      07.12.2020

      Hi Haley, I’m so glad you loved it!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.