Lunch just got easier.

I love this vegetarian non-chicken chicken salad sandwich!

Its got everything I love about a chicken salad or tuna salad sandwich, but without the animal protein.

A chickpea salad sandwich on a plate with potato chips

Sally Vargas | Art Banner Credit: Elena Resko

On the face of it, it seems almost too simple to be that good.

To be honest, I was pretty wowed by how tasty chickpeas are in a sandwich.

It’s quick, easy, and satisfying.

Side view of two easy chickpea sandwiches stacked on a plate with chips. The filling includes chickpea salad, sprouts and tomato.

Sally Vargas

They assume the flavors of creamy mayonnaise and piquant mustard and complement the textures of crunchy celery and almonds.

Plain old lettuce is just fine here, but I happened upon some baby watercress on my shopping day.

Its spiciness added a little extra zing to the sandwich.

Ingredients for an easy sandwich recipe. Bowls include: almonds, canned chickpeas, capers, mustard, mayonnaise, sprouts, lemon, celery and tomatoes.

Sally Vargas

Sally Vargas

Whats the Best Sandwich Bread?

On the same shopping excursion, I found a fantastic loaf of seedy wholegrain bread from a local bakery.

It was the icing on the cake for this quick-to-come-together sandwich.

Canned chickpeas are mashed in a glass bowl with a potato masher next to it.

Sally Vargas | Art Banner Credit: Elena Resko

The right bread makes a simple sandwich that is fit for a king.

Its definitely worth the splurge.

I would stick to chickpeas here, but other additions or substitutions could enhance your sandwich.

A glass mixing bowl is filled with vegetarian chickpea salad to make an easy sandwich recipe.

Sally Vargas | Art Banner Credit: Elena Resko

How to Scale It up or Make It Ahead

The filling makes enough for about two sandwiches.

But depending on the size of your bread slices, you may have some leftover.

Use leftovers in a salad or spread on crackers for an easy snack!

A slice of bread is topped with mashed avocado on a cutting board. A second slice is to the left.

Sally Vargas | Art Banner Credit: Elena Resko

If you have a crowd to feed, by all means,double the recipe.

The filling keeps well in the fridge for at least three days.

To prevent the bread from becoming soggy, dont assemble the sandwiches more than four hours ahead of time.

Chickpea salad is on top of a slice of bread and topped wth chopped almonds. A slice of sandwich bread is to the left.

Sally Vargas | Art Banner Credit: Elena Resko

Add the celery, capers, mayonnaise, lemon juice, and mustard to the bowl.

Taste and add a pinch each of salt and pepper.

Set 2 pieces of sandwich bread on a cutting board.

Vegetarian “chicken” salad sandwich on a cutting board. Green sprouts are on top of the chickpeas and tomato on a slice of bread. The other slice of bread is to the left.

Sally Vargas | Art Banner Credit: Elena Resko

On one slice of bread, mash 1/4 avocado.

Sprinkle lightly with salt and pepper.

Top with a spoonful of the chickpea salad and sprinkle with 1 tablespoon of the almonds.

One chickpea salad sandwich on whole grain bread on a cutting board.

Sally Vargas | Art Banner Credit: Elena Resko

Repeat to make the second sandwich.

Slice the sandwich in half or leave it whole and serve with chips or a side salad.

Leftovers?You may have extra chickpea salad depending on the size of your bread.

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