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!
(click stars to vote)
Vegan Ranch Chickpea Sandwich
Servings: sandwiches
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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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Kristen says
I’ve made a lot of your recipes and this one is gonna be a new staple! I’m always looking for new lunch ideas and this was delicious! The first time I had it I put it on plain white bread but the leftovers I put on toasted bread and it was divine! Thank you for so many amazing vegan recipes!!
Stephanie says
I actually like to use the ranch dressing from this recipe to use in a potato salad. Just goes to show how versatile this recipe is!
Leila says
A can of Chickpeas and pantry staples it's so easy to make and serve. It is better if the chickpea was in the fridge before making it. Simple and delicious.
Lori Hoddinott says
I can't wait to make this recipe. I also love the fact that you add the number of calories and other nutritional values to your recipes. However, since I am gluten free and don't eat bread, I'd love to know the calories and the other things without including the bread.
Elaine says
This is not what I expected, in the best of ways! WOWSA! I delayed making it because I could not imagine ranch dressing in a chickpea mixture, but I decided today was the day. I made it exactly as instructed and when I took a bite, I was pleasantly taken aback. Where was the flavor of the ranch dressing? After all the ingredients were combined, the ranch dressing blended with the chickpeas to create a party for my mouth that was unexpectedly new. GENIUS! If I were to add a little black pepper, I could see it taking on the flavor of egg salad. Leaving it as it was, it reminded me of a mild tuna salad - just enough to think of it, but not enough to overpower.
I used an almond flour tortilla, mashed avocado, then layered a thinly sliced cucumber spear and some freshly harvested sprouts before generously putting the mixture with it (using a taco holder to keep my creation stable during assembly). It was amazingly good! Then I thought I might add sliced black olives and chopped dill pickle – the way I used to do with egg or tuna salad. I mean, either way I made it, this could be served at a restaurant!!!
Thank you, Sam! I should have trusted you sooner. Your recipes have never let me down. YUMMMMMMMMM!!!!!!
Elaine says
PS: That would be black salt, not pepper.
Jess @ IDTLC Support says
Wow wow wow! We love that it was a party for your mouth and thanks for sharing your tasty assembly!
Barbara Kosciewicz says
I made this with your Baked Tofu Bites instead of chickpeas and it is soooo good !
Jess @ IDTLC Support says
Yum! Great idea!
Donna says
I love this recipe. I make it a lot for my lunches. It's easy to adjust the ingredients to what I have on hand. This is a keeper!!!!
Jess @ IDTLC Support says
We're so glad it's a great lunch option for you!
Debbie says
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.
Sam Turnbull says
So happy you love it, Debbie! I hope you find many more of my recipes meet your needs 🙂
Harrington says
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
Socorro says
I’ve made this several times & it’s an easy recipe to make & absolutely delicious
M Smith says
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.
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!
Rhonda says
To make it taste more like tuna, add some kelp powder to the mix (to your taste)
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.