I love a good chickpea salad sandwich. It’s one of my favourite, easy-to-make, lasts-in-the-fridge, lunchbox-friendly, hungry-but-all-I-have-is-a-can-of-chickpeas sandwiches. I make chickpea sandwiches a LOT, so this time, I decided to experiment a little and I’m sure glad I did! I just took it up a notch from amazingly classic, to a creamy flavour-packed Vegan Ranch Chickpea Sandwich. Yeah, I know, I’m excited too.
I wish I could hand you half of a sandwich through the screen because I’m sure I just made you very hungry with that photo, but unfortunately, you’re going to have to make it yourself.
The good news is that this vegan ranch chickpea sandwich is super easy to make! It’s got more spices than the classic sandwich, and I know you guys don’t love long ingredient lists, but it’s soooo worth it to make the creamy, zesty ranch dressing every bit as delicious as it should be.
Once you have the dressing, just add the chickpeas for that hearty base, a little celery, red onion, and cilantro, for the fresh crisp bites. Stack that on a good slice of bread and oh baby, sandwiches on point! This is also great served in a wrap, or on a lettuce leaf as a kind of lettuce taco. Yum!
Leftover filling? Just pop it in an air-tight container in the fridge. It will last 2 – 3 days, which makes it perfect for prepping ahead of time for work or school.
To make Vegan Ranch Chickpea Sandwiches: Add all of the ranch dressing ingredients to a medium bowl and mix together.
Now add the chickpeas and use a potato masher or fork to mash to preferred texture. I like about 1/2 the chickpeas mashed and leave the other 1/2 whole.
Add in the celery, red onion and cilantro, and stir to combine. Layer onto bread or into a wrap with lettuce.
The chickpea filling stores well in an air-tight container in the fridge for up to 2 – 3 days. Enjoy!
Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level!
- 1/4 cup vegan mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/2 teaspoon salt
- 1/4 teaspoon dried dill
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 19oz can chickpeas, drained and rinsed
- 2 ribs celery, chopped
- 1/4 cup red onion, chopped
- 2 tablespoons cilantro, chopped (optional)
- 4 romaine lettuce leaves
- 8 slices bread of choice (or 4 wraps)
Add all of the ranch dressing ingredients to a medium bowl and mix together.
Now add the chickpeas and use a potato masher or fork to mash to preferred texture. I like about 1/2 the chickpeas mashed and leave the other 1/2 whole. Add in the celery, red onion and cilantro, and stir to combine. Layer onto bread with lettuce. Enjoy!
The chickpea filling stores well in an air-tight container in the fridge for up to 2 - 3 days.
Nutrition
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Bon appetegan!
Sam.
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This was a little bland… we added more red wine vinegar, garlic salt, yellow mustard and that helped give it some zip.
Sorry you didn’t enjoy it more, Jana!
What brand / type of bread do you prefer ? I have never really eaten much bread and have been trying different brands but haven’t found one that I really like !
Right now I’m enjoying Stonemill breads. I’m not sure if all flavours are vegan but many of them are. 🙂
2 lbs of dried chickpeas in a pressure cooker for 40 minutes. 1/3rd the price of canned and the taste is great no salt
A vegan sandwich that’s tasty, filling and easy to make! Thanks Sam
You’re most welcome, Wendy 🙂
I’m still not totally plant based because of a few things I can’t let go of. One of those is a simple tuna salad. Tuna, couple boiled eggs, mayo, pickles, salt. Any ideas? TIA
This sandwich is a great option! You could also try my tofu salad sandwich here, or my heart of palm roll in my cookbook Fuss-Free Vegan
Felicia, I too had a hard time giving up my beloved tuna salad sandwich (with several chips tuck between the salad and the bread). I think you will find the chickpea sandwich recipe in Sam’s book an excellent substitute. I add extra tumeric to make it look eggier. Throw in those pickles and you will be in heaven. If you really want to recreate the feeling, have some superfirm tofu (not extra, super) and takes a few tiny pieces and toss them in at the end to recreate the look of egg whites.
Absolutely delicious! Used epazote instead of cilantro because my husband hates cilantro, unfortunately, but it was still amazing. Thank you!
Awesome! Glad you are enjoying so many recipes 🙂
Made this for lunch today for my boys and I. It was delicious and super easy to pull together! They even asked for seconds! Will definitely be our go to lunch for summer!
Amazing! So thrilled you enjoyed it so much, Autumn 🙂
I made this today and it was delicious! Thank you
Yay! So happy you enjoyed 🙂
Hi Sam, does the nutrition facts includes the bread?
Yes it does! 🙂
PLEASE get the ads off of your recipes. They will not print. Too frustrating, therefor, hard to follow you.
Hi albert, the ads help support the work I do which is to provide free vegan recipes to the public. If you prefer not to support you can use an ad blocker. The print button, however, should work just fine. I submitted the problem to the plugin developer and hopefully, they will fix it soon.
What is in vegan mayo? I have yet to find it here and will probably have to order it online.
Veganaise is a popular brand. It is usually in the refrigerated section where you’d find soy milks and vegan margarines and plant based yogurts.
Looks really good; my print button isn’t working right now so will try again later. Gotta’ try it!
I also make chickpea sandwich spread a least once a week- great “go to” to have in the fridge! I am always trying different versions- this one looks awesome, can’t wait to try!
Thanks, Sam!!
This looks awesome!