Chickpea Salad Sandwiches

I LOVE a pan bagnat, but the classic recipe isn't vegetarian. This spin packs in my favorite fresh & briny elements along with an easy chickpea salad.

Chickpea Salad

It’s an understatement to say that I love a Niçoise salad. When we went to Nice, I ate at least one every single day that we were there… sometimes for lunch and then again for dinner. There’s something about briny flavors matched with crisp vegetables that I just crave all the time. So, naturally, I ALSO love a pan bagnat sandwich, which is essentially a Niçoise salad in sandwich form. My version here is made without tuna and without hard boiled eggs, so it’s completely vegan and completely non-traditional. Because of this, Jack has so kindly titled it: Pan Bag-Not. That being said, he doesn’t like hard boiled eggs so he’s completely on board with this chickpea salad version of the sandwich.

Chickpea Salad Chickpea Pan Bagnat Sandwiches

Chickpea Salad

I love this chickpea salad so much! The texture is similar to a good tuna salad… ie, one that is not heavy on the mayo. It’s briny and tangy from the capers, Dijon mustard, and lemon juice… and there’s a bit of tahini that also makes it rich and creamy. The chickpea salad is from our cookbook (on a different sandwich). Making it again for this recipe reminded me just how much I love it!

Chickpea Salad Sandwich

Chickpea Salad Sandwich

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

Love “salad” sandwiches? Try this egg salad (vegan option included) or these lettuce wraps. And for even more healthy lunch ideas, check out this post!

4.9 from 11 reviews

Chickpea Salad Sandwiches

Prep time
Cook time
Total time
This vegan chickpea salad is delicious paired with the classic Provencal fixings, but it's also great with crackers, veggies, or chips for dipping. Make it on its own and eat it different ways for lunches throughout the week!
Recipe type: Sandwich
Serves: 3-4
Chickpea Salad
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 scallion, 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
  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, 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!


Leave a comment:

Your email address will not be published.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

Rate this recipe (after making it):  

  1. Yay, this is how to make a nice healthy sandwich.Looks great and full of good stuff. Awesome. Must try out. Thanks

  2. really nice tweak to the original, appreciate your putting this sans egg or tuna version together, and still has some protein with the chickpeas, so thank you!

  3. Brittany Audra @ Audra's Appetite

    I just made a chickpea salad this week! Clearly I love it…can’t wait to try this version! 🙂

  4. Amazing Pictures, I love the idea of a sandwich along with this hummus-like dressing. Definitely going to give it a try.

  5. M

    Just made this for lunch. I thought it was delicious, though I used more mustard when making the sandwich. Absolutely a “do again”! Thanks for the recipe!

    • Michelle

      Just made it. Used a peeled black radish sliced thinly (mandolin) and a thinly sliced Vidalia onion as that is what I had on hand. I agree that a bit more mustard and perhaps 2 tsp. of capers. Delicious and beautiful presentation!

      • Jeanine Donofrio

        so glad you enjoyed it!!

    • Jeanine Donofrio

      You’re welcome, I’m glad you enjoyed it!!

  6. Gaby Dalkin

    Ooooh, a Nicoise salad sandwich?! I’m already a fan!

  7. Kim H

    Delicious! I loved all the crunchy bits and the briny goodness of the chickpea spread. So tasty. But I have to agree with the SOFT baguette suggestion. My baguette was too crunchy and the filling oozed out the sides. Still yummy though!

  8. Elsie

    This is such perfect timing! Headed to the beach with a bunch of omnivores this weekend and while they are all eating lunch meat sandwiches, I’ll be munching on this!

  9. jacquie

    Made this for a picnic lunch. Extremely good. ⭐️

  10. jacquie

    Forgot star rating.

  11. rohman from

    Try to made this for kids. I thought it was delicious, . Absolutely a “Very yummy dad” (my kids said), Thanks for the recipe!

  12. Chris

    I made this last night, and even though at first I was a little unsure about the cilantro, then the basil, I have seen the light! I am in love with the chickpea salad! Thanks so much for the inspiration! Like you, I love love love to make soup on Sundays, especially cold crummy Sundays, and I peruse your site frequently for inspiration. This was a great sandwich to accompany our Sunday soup night, and we will nosh on the chickpea mash for a few days into the week. Cheers!

    • Jeanine Donofrio

      Ha ha, I love those herbs! Glad you stuck with it and ended up loving them in the sandwich 🙂

  13. COMFORTfood401

    I made this yesterday and just got to eat it….,so yummy!!
    Thx for the recipe!

  14. Janella Stephenson

    My husband made this recipe last night. Its so delicious! We are not vegetarians but try to have a couple of vegetarians recipes a week and this didn’t disappoint! Thanks for sharing!

  15. Rhonda

    This was delicious! I didn’t have green beans, so I sliced a zucchini and toasted it in a pan instead. My husband liked it too, and he didn’t even miss the meat! I used a ciabatta baguette from Trader Joes, it was tasty on the outside and soft on the inside. Thanks for the great inspiration!

    • Rhonda

      I meant to type toasty on the outside!

  16. emily

    Can you used canned chickpeas? Rinse and drain?

  17. Sandy

    Best Chickpea salad ever!

    And it even makes me like tahini, which I always have trouble with in dressings. Just not my thing, I guess.

    But here everything works perfectly. The texture and flavors are on point. I’ve tried a lot of different faux tuna salads in the past and this is by far the best.

    I used parsley instead of cilantro because I wanted more of a classic taste and it worked extremely well.

    This is going straight to my summer bi-monthly rotation.

    • Jeanine Donofrio

      Hi Sandy, I’m so glad you enjoyed it!

  18. Fiona

    I made this without the olives, as my husband doesn’t like them, and loaded the sandwiches up with the pickled onions, also from this site, and it was absolutely delicious. It also kept well in the fridge for a few days. I will definitely be making this again.

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.