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Amazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free  Jump to Recipe

Our Chickpea Tahini Saladi n a Sandwich on wood board

Try these easy Chickpea Tahini Salad Sandwiches just before we say bye to the Summer! Chickpeas are mashed with some tahini, then mixed with crunchy celery and onion and some toasted pecans. The flavors from herbs, shawarma spice and lime bring everything together for a delicious refreshing and spiced summer sandwich! The herbs and spice infuse the salad as it sits, so chill for some time before serving.

Serve the salad as is or in lettuce cups for gluten-free. It takes just 15 minutes to put together makes for a protein filled meal. Hubbs scarfed it down with a drizzle of sriracha. because… Sriracha.

Our Chickpea Tahini Saladi n a Sandwich on wood board

Ingredients for Chickpea Tahini Salad Sandwich

  • Cooked or Canned Chickpeas make up the base. You can use other cooked beans such as navy beans, white northern or cannellini.
  • Tahini adds amazing flavor. Use vegan mayo as substitute.
  • Chopped toasted pecans add texture and sweet buttery bits, use other nuts or toasted sunflower seeds as a substitute to make nut-free.
  • Onion and celery add the crunch
  • scallions, pepper, mustard, salt, shawarma blend and lime juice and zest add flavor. Use more herbs for variation. Use a dash of cumin and coriander instead of shawarma.
  • Roasted Bread slices to serve the salad. Or Lettuce cups for gluten-free.

How to make Chickpea Tahini Salad Sandwich

Assemble the ingredients. Add chickpeas and tahini to a large bowl. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing and mash well.

Ingredients for our Chickpea Tahini Salad Sandwich in Bowls Ingredients for our Chickpea Tahini Salad Sandwich in a white bowl

Toast the pecans on a skillet over medium heat for 3 to 4 mins and add to the bowl. Add the rest of the ingredients and mix well.

Mashed Chickpeas and Tahini for our Chickpea Tahini Salad Sandwich in a white bowl Ingredients for our Chickpea Tahini Salad Sandwich in a white bowl

Taste and adjust flavor with salt, lime juice, herbs. Add a few tbsp of water if needed to adjust consistency(moisture content varies in chickpeas and tahini).

Our Chickpea Tahini Salad in a White BowlToast the breads if needed. Layer the breads with greens, chickpea salad, sliced onion or tomato and serve.

To Store: Refrigerate just the chickpea salad in a covered container for upto 3 days.

Our Chickpea Tahini Saladi n a Sandwich on wood board

More Sandwiches to try

Our Chickpea Tahini Saladi n a Sandwich on wood board

Chickpea Tahini Salad Sandwich

5 from 18 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, fusion
Amazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free
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Ingredients 
 

  • 15 oz chickpeas, rinsed and drained, or 1.5 cups cooked
  • 3 tbsp tahini
  • 1/4 cup raw pecans
  • 1/4 cup chopped red onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped scallions
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground mustard
  • 1 tsp shawarma spice blend
  • zest and juice of half a lime
  • Lettuce or spinach
  • sliced onions
  • sliced tomatoes, juicy tomatoes are best to add moisture to the sandwich
  • Bread Slices for sandwich or lettuce for lettuce wraps

Instructions 

  • Add chickpeas and tahini to a large bowl. Mash with a potato masher and mix in. Add 1-2 tbsp water if needed for mashing.
  • Toast the pecans on a skillet over medium heat for 3 to 4 mins. Add to the bowl. Add the rest of the ingredients and mix well.
  • Taste and adjust the flavor with salt, lime juice, herbs (add parsley or dill). Add a few tbsp of water if needed to adjust consistency(moisture content varies in chickpeas and tahini). Chill (optional) for an hour.
  • Toast the breads if needed. Then layer greens, the chickpea salad, sliced onion or tomato.
  • For additional moisture, spread some hummus on the breads or other dressings of choice.
    To Store: Refrigerate just the chickpea salad in a covered container for upto 3 days.
    For Nut-free: Use toasted sunflower seeds
    For Gluten-free: Serve the salad without bread or in lettuce cups.

Notes

Optional adds in variation:
Grated carrots, dried cranberries, other spice blends of choice. 
Omit shawarma and Add in 1/4 tsp garlic powder, 1/2 tsp dried dill.
For Nut-free: Use toasted sunflower seeds
For Gluten-free: Serve the salad without bread or in lettuce cups
Nutrition is for 1 serve of the chickpea salad , does not include bread

Nutrition

Calories: 297kcal, Carbohydrates: 35g, Protein: 12g, Fat: 13g, Saturated Fat: 2g, Sodium: 179mg, Potassium: 471mg, Fiber: 10g, Sugar: 6g, Vitamin A: 492IU, Vitamin C: 6mg, Calcium: 103mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 18 votes (2 ratings without comment)

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35 Comments

  1. LynD says:

    5 stars
    This was delicious! I love the added spices, so much flavor.

    1. Vegan Richa Support says:

      yay! thank you!

  2. Alison says:

    5 stars
    Another great recipe! I didn’t have all the suggested ingredients so I added walnuts, bell pepper, and a touch of lemon salt. What makes it a good recipe is that the basics are there and easy, and it’s so customizable!

  3. Brittany Laidlaw says:

    5 stars
    I made some alterations, but I did try it before my alterations and it was fantastic. I added in some minced kosher dill pickle, extra onion, celery, maple syrup and jalapeno. I toasted the bread in a pan with a little bit of Vegan butter and this was such a delicious sandwich. What I loved about it was great on it’s own, but it’s super customizable. The lack of being told to grab the Vegan mayo is a must for me and the tahini was really good in this. I never liked mayo before and I don’t enjoy Vegan mayo now. This will make it into a meal prep lunch for work or school, super filling!

  4. Keren says:

    5 stars
    Delicious and different. I added some grated carrot and a few raisins. I ate the salad alongside and also with, a huge fresh veg. salad. Excellent!

  5. Shannita W says:

    5 stars
    I think this has to be the best chickpea salad I’ve had. I put it in a sweet potato turmeric wrap with a ton of veggies and spinach and it was delicious. I even got my guy, who hates chickpea salad, to try it. Great recipe, and the spice blend is everything!

  6. Teresa Anderson says:

    5 stars
    This was delicious! Thanks for sharing!

    1. Richa says:

      thanks!

  7. Tiffany says:

    5 stars
    This was sooooo good! I used homemade schwarma seasoning and a dab of vegan mayo and it really hit the spot. I’m totally making this again today!

    1. Richa says:

      awesome!

  8. Elissa says:

    5 stars
    Absolutely delicious AND complete protein!

    1. Richa says:

      Thanks!

  9. Tiffany C George says:

    5 stars
    Just amazing. I added lemon because that is what I had, I added a tbsp of vegan mayo and reduced the tahini a tad. Fab!!

    1. Richa says:

      yay!

  10. Suzanne says:

    5 stars
    My first time to try one of your recipes and it was so yummy. This Lebanese girl loved the Shawarma addition (although I used 7 Spice blend because that is what I had). I didn’t have any celery so I substituted pickled turnip for the crunch and it was fabulous. OH I loved it. Thanks and I can’t wait to try more of your recipes.

    1. Richa says:

      awesome!