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