Name: Crunchy chickpea salad sandwiches
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 (15-oz) cans canned chickpeas, drained and rinsed; 2 stalks celery, washed and finely diced; ¼ cup dill pickles, finely diced; ¼ cup red onion, finely diced; ⅓ cup mayonnaise; 2 tsp Dijon mustard; 1 tbsp lemon juice; ¼ tsp ground black pepper; 8 slices whole wheat sandwich bread; 4 large leaves lettuce leaves, washed and dried

Crunchy chickpea salad sandwiches

Mashed chickpeas make a hearty no-cook filling with celery, dill pickles and red onion. A simple mustard-mayo dressing holds everything together without turning it into a smooth spread.

Let’s get cooking

One step at a time.

0 of 3 steps complete

01Leave some textureLet chickpeas drain thoroughly, then put them in the bowl. Mash with a fork or potato masher until most are broken up but small pieces remain.
02Stir in the dressing and crunchAdd celery, pickles, onion, mayonnaise, Dijon, lemon juice and pepper. Stir until evenly combined. Taste before adding any salt; pickles and mustard already bring seasoning.
03Make the sandwichesLay lettuce on four slices of bread. Divide the filling among them, top with the remaining bread and cut in half. Serve immediately or refrigerate the filling until needed.

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A few useful notes

This version combines the chunky chickpea method with a pickle-and-celery filling; it omits the sunflower seeds, tahini and separate sauces found in comparison recipes.

Drain well before mashing. Extra rinse water makes the filling loose.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-06. How we work.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.