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!
Vegan Ranch Chickpea Sandwich
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)
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
Nutrition
Bon appetegan!
Sam.
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Mikey says
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!!!
Marsha says
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!
Rose says
I make this and add slivered almonds and red onion to the chick pea. It's a favourite in our house.
Tim Lodu says
Delicious lunchtime sandwich. My wife doesn't like raw celery so we subbed in English cucumber. Doubled the ranch dressing. Great flavour.
Carolyn says
Absolutely LOVE the addition of the ranch to the chickpea/chicken sandwich. Been making the regular chickpea for awhile, but this addition absolutely takes it over the top!
Melissa A. Erickson says
This is so good. I saw that in the nutrition information that you only have the calorie info, but you don't say how much a serving is. How much do you think is a serving?
Sam Turnbull says
I've just updated the nutritional info for you 🙂
Barbara says
My daughter wanted to try this recipe, I was sceptical about the amount of vinegar - I thought it would be too bitter but to my surprise it wasn't. In fact, it was absolutely delicious! I doubled the recipe, processed 2 cans of chickpeas, used only two stalks of celery.
This recipe will replace the mock tuna salad that we've been making for years. Thank you for this, we enjoyed it very much! And I recently ordered your fuss-free vegan cook book.
Sam Turnbull says
Wonderful! SO happy you enjoyed, Barbara 🙂
Angelo Rago says
Hi, this sounds really tasty!
Question , is this 401c per serving ?
Jodi says
Super easy lunch recipe! So yummy used spinach instead of romaine and it was perfect. Will definitely make again!
Sam Turnbull says
Yay!!
Sheila says
This is delicious, love the ranch dressing. I didn't have dried dill, parsley or chives on hand so used dried basil and fresh chives and parsley and it was amazing. Definitely a keeper!
Sam Turnbull says
Awesome! So happy you enjoyed 🙂
Lisa says
This is really delicious! I served it on a toasted Everything Bagel and topped it with sliced avocado. Thanks for so many delicious recipes, Sam!
Sam Turnbull says
You're most welcome, Lisa 🙂
Jana says
This was a little bland... we added more red wine vinegar, garlic salt, yellow mustard and that helped give it some zip.
Sam Turnbull says
Sorry you didn't enjoy it more, Jana!
May says
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 !
Sam Turnbull says
Right now I'm enjoying Stonemill breads. I'm not sure if all flavours are vegan but many of them are. 🙂
Mark says
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
Marge Teilhaber says
Plus the fabulous unsalted broth a/k/a aquafaba. 1 pound dry chickpeas is about the same as four cans of chickpeas. Freeze in portions, ready to use. The only cans I buy is organic tomatoes. Way too easy to get dried beans in the house and cook in IP. I've got to make this recipe!
Wendy says
A vegan sandwich that's tasty, filling and easy to make! Thanks Sam
Sam Turnbull says
You're most welcome, Wendy 🙂
Felicia says
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
Sam Turnbull says
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
Joanne says
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.
Greta says
Yum! I will definitely make this again.
Lovethescents says
Absolutely delicious! Used epazote instead of cilantro because my husband hates cilantro, unfortunately, but it was still amazing. Thank you!
Sam Turnbull says
Awesome! Glad you are enjoying so many recipes 🙂
Autumn Ganes says
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!
Sam Turnbull says
Amazing! So thrilled you enjoyed it so much, Autumn 🙂
Alanna says
I made this today and it was delicious! Thank you
Sam Turnbull says
Yay! So happy you enjoyed 🙂
Nancyp says
Hi Sam, does the nutrition facts includes the bread?
Sam Turnbull says
Yes it does! 🙂
albert says
PLEASE get the ads off of your recipes. They will not print. Too frustrating, therefor, hard to follow you.
Sam Turnbull says
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.
Marian Murdoch says
What is in vegan mayo? I have yet to find it here and will probably have to order it online.
Srivani says
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.
J L Gulliver says
Looks really good; my print button isn't working right now so will try again later. Gotta' try it!
Patti says
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!!
Dirk says
This looks awesome!