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    Home » Recipes » Sandwiches, Wraps & Burgers

    August 16, 2017 49 Comments

    Vegan Ranch Chickpea Sandwich

    4.5K shares
    Jump to Recipe

    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.

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! Vegan Ranch Chickpea Sandwich. Perfect for work or school. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    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.

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! Vegan Ranch Chickpea Sandwich. Perfect for work or school. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    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.

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! Vegan Ranch Chickpea Sandwich. Perfect for work or school. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    To make Vegan Ranch Chickpea Sandwiches: Add all of the ranch dressing ingredients to a medium bowl and mix together.

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! Vegan Ranch Chickpea Sandwich. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    Now add the chickpeas and use a potato masher or fork to mash to preferred texture. I like about ½ the chickpeas mashed and leave the other ½ whole.

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! Vegan Ranch Chickpea Sandwich. Perfect for work or school. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    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! Vegan Ranch Chickpea Sandwich. Perfect for work or school. Vegetarian, dairy-free, egg-free, gluten-free. #itdoesnttastelikechicken

    Print Recipe
    5 from 27 votes

    Vegan Ranch Chickpea Sandwich

    Creamy, zesty easy-to-make vegan ranch dressing takes this sandwich to the next level! 
    Prep Time15 mins
    Total Time15 mins
    Course: Main Course
    Cuisine: American, Canadian
    ingredient tag: beans, chickpeas
    Servings: 4 sandwiches
    Calories: 478kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the ranch dressing:

    • ¼ cup vegan mayonnaise
    • 2 teaspoons apple cider vinegar
    • ½ teaspoon dried parsley
    • ½ teaspoon dried chives
    • ½ teaspoon salt
    • ¼ teaspoon dried dill
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder

    for the sandwiches:

    • 1 19oz can chickpeas, drained and rinsed
    • 2 ribs celery, chopped
    • ¼ cup red onion, chopped
    • 2 tablespoons cilantro, chopped (optional)
    • 4 romaine lettuce leaves
    • 8 slices bread of choice (or 4 wraps)
    US Customary - Metric
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    Instructions

    • 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 ½ the chickpeas mashed and leave the other ½ whole. Add in the celery, red onion and cilantro, and stir to combine. Layer onto bread with lettuce. Enjoy!

    Notes

    The chickpea filling stores well in an air-tight container in the fridge for up to 2 - 3 days.

    Nutrition

    Serving: 1sandwich with filling and bread (recipe makes 4 sandwiches) | Calories: 478kcal | Carbohydrates: 69g | Protein: 19g | Fat: 15g | Saturated Fat: 2g | Sodium: 690mg | Potassium: 648mg | Fiber: 14g | Sugar: 11g | Vitamin A: 2999IU | Vitamin C: 8mg | Calcium: 166mg | Iron: 6mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Debbie says

      July 21, 2022 at 5:51 pm

      5 stars
      I'm so excited to finally find a recipe I can add to my, "love this recipe and will eat again" list. This has been a year and a half journey after being advised by my dr.to go a plant-based diet. I also love your stuffed butternut squash recipe, I made for Thanksgiving this past year. I have many limitations, so it's challenging.

      Reply
      • Sam Turnbull says

        July 22, 2022 at 9:21 am

        So happy you love it, Debbie! I hope you find many more of my recipes meet your needs 🙂

        Reply
    2. Harrington says

      January 14, 2022 at 12:59 pm

      5 stars
      I've been looking for a sandwich filling recipe both of us could enjoy (one carnivore, one almost-vegan) and this is the one! It is now on the Saturday lunch--watching the game(s)--menu.

      So glad your fertile brain came up with it. ::-D

      Reply
    3. Socorro says

      September 10, 2021 at 10:20 pm

      5 stars
      I’ve made this several times & it’s an easy recipe to make & absolutely delicious

      Reply
    4. M Smith says

      August 31, 2021 at 10:24 am

      5 stars
      This is the second vegan recipe I've ever tried....both from your website. I had to adjust because I didn't have chives.....and I love onion so I just increased the onion. It's wonderful!! I made it this morning and can't wait till lunchtime! I am considering transitioning to plant based diet and thought I'd try to see if there are recipes I could use on a meal rotation. I'm beginning to see that it is possible. Thank you so much. These recipes make a daunting undertaking seem do-able.

      Reply
    5. Mikey says

      July 08, 2021 at 6:33 pm

      I made this today and it was great ..... I used the Kroger vegan version of the mayo... lots of leftovers for tomorrow but not for long....

      Happy honeymoon guys!!!

      Reply
    6. Marsha says

      May 22, 2021 at 2:01 pm

      I've had a hard time finding a good tuna substitute, but this is it. I upped the spices a bit, but the best addition for me is Black Salt. Gives it a wonderful eggy flavor. Of course, I omit the salt called for in the recipe or it would be way too salty. Thanks for a wonderful salad for sandwiches!

      Reply
      • Rhonda says

        July 15, 2022 at 12:25 pm

        To make it taste more like tuna, add some kelp powder to the mix (to your taste)

        Reply
    7. Rose says

      May 11, 2021 at 12:52 pm

      I make this and add slivered almonds and red onion to the chick pea. It's a favourite in our house.

      Reply
    8. Tim Lodu says

      March 06, 2021 at 1:20 pm

      5 stars
      Delicious lunchtime sandwich. My wife doesn't like raw celery so we subbed in English cucumber. Doubled the ranch dressing. Great flavour.

      Reply
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    Sam Turnbull

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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