Chickpea Sandwich

Prep Time: 15 mins Cook Time: 15 mins Servings: Serving: 2 Source:



For the ranch dressing:

1/2 cup vegan mayonnaise

4 teaspoons apple cider vinegar

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon salt

1/2 teaspoon dried dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

for the sandwiches:


2 19oz cans chickpeas, drained and rinsed

1/2 cup red onion, chopped

4 tablespoons cilantro, chopped (optional)

8 romaine lettuce leaves

16 slices bread of choice (or 4 wraps)


Add all of the ranch dressing ingredients to a medium bowl and mix together.
I recommend toasting the bread with a little vegan butter on it.

Now add the chickpeas and use a potato masher or fork to mash to preferred texture. I found that the easiest way is to drain and rinse the chickeas, put then in a ziplock bags, snd squish them by swueezing the bag. I like them completely squashed, but you can leave some whole if you want. Add in the 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.


Calories: 478kcal
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

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