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Chickpea salad sandwich on toasted whole-grain bread, cut in half and stacked on a rustic wooden board with creamy chickpea filling, celery, red onion and dill.

Chickpea Salad Sandwich Recipe: 15-Minute No-Cook Lunch

A creamy, no-cook chickpea salad sandwich made with Greek yogurt, lemon, dill and crunchy celery, ready in 15 minutes. Mix a batch once and you have grab-and-go lunches for the week.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 cans (15 oz each) chickpeas rinsed and drained, about 3 cups
  • 1/3 cup plain Greek yogurt 2% or whole
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 1/2 cup celery finely chopped, about 1 stalk
  • 1/4 cup red onion finely chopped
  • 2 tbsp fresh dill chopped
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 8 slices whole-grain bread toasted

Method
 

  1. Put the chickpeas in a large bowl and mash with a fork or potato masher until about half are broken down and the rest stay chunky.
  2. Stir in the Greek yogurt, mayonnaise, lemon juice and Dijon until the chickpeas are evenly coated.
  3. Fold in the celery, red onion, dill, salt and pepper. Taste and add more salt or lemon juice if needed.
  4. Spoon about 1/2 cup of the filling onto 4 toasted bread slices, top with the remaining slices and press gently.
  5. Store leftover filling in an airtight container in the fridge for up to 4 days and stir before using.