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
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.
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.
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.
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).
Toast 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.
More Sandwiches to try
- Pulled Jackfruit BBQ Sandwiches
- Chickpea Avocado Salad Sandwich
- Tofu Egg Salad Sandwich
- General Tsos Tofu Sandwich
- Cauliflower Cheddar Pesto Sandwich
Chickpea Tahini Salad Sandwich
Ingredients
- 15 oz (425.24 g) chickpeas rinsed and drained, or 1.5 cups cooked
- 3 tbsp tahini
- 1/4 cup (24.75 g) raw pecans
- 1/4 cup (40 g) chopped red onion
- 1/4 cup (25.25 g) chopped celery
- 1/4 cup (25 g) 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 seedsFor Gluten-free: Serve the salad without bread or in lettuce cups.
Notes
Nutrition
Sue says
September 2, 2019 at 6:38 amRicha, your sandwich photos look so enticing! I know we will enjoy this later in the week. Thanks.
Richa says
September 2, 2019 at 11:55 pmThank you Sue!
Terry says
September 2, 2019 at 5:22 pmAgain, another wonderful recipe.
I’ve made different versions of this and I like the suggestion of cranberries.
I do curry spice, pecans and cranberry. On a big ‘ol kaiser roll.
Richa says
September 2, 2019 at 8:07 pmawesome!
Anju says
September 2, 2019 at 9:46 pmThanks Richa for a greatrecipe and so quick to make as well! Definitely going to try this one, looks yumm!!
Diane says
September 3, 2019 at 10:56 amFinally a chick pea salad recipe that is worth keeping! This is so flavourful. My husband and I both loved it. I added a handful of dried cranberries, some parsley and some chives that I dried from my garden. I will be making this dish over and over again. I dont think I have ever been disappointed in any of your recipes.
Thank you!
Richa says
September 3, 2019 at 12:11 pmAwesome!!
Punam says
September 7, 2019 at 8:16 amI made the mash for breakfast and had it as a wrap. Versatile and tasty. I can see myself adding different flavors to this for variety. This morning I added a 1/4 tsp of garlic dip that I had to my serving.
Richa says
September 7, 2019 at 11:00 amAwesome! Yes, change up the herbs, add other nuts or dried fruit, other dips, spice blends such as garam masala, cajun etc. Lots of options!
Shane says
September 7, 2019 at 5:20 pmGahhh it’s sooooooo good! I just made a batch and got in trouble for not making enough. Added some diced tomatoes for extra moisture.
Richa says
September 7, 2019 at 11:05 pmawesome!
Sue says
September 8, 2019 at 3:09 pmGreat recipe Richa. Thanks..
Richa says
September 8, 2019 at 11:59 pmThank you Sue!
Maneesha says
September 9, 2019 at 5:13 amSuperb! Absolutely superb! I love the flavors, and the crunch from the celery! I made these as wraps and enjoyed them at a theme park with friends! thanks for another fabulous recipe, Richa! Your recipes are da bomb
Richa says
September 9, 2019 at 10:53 amawesome!
Cathy says
September 12, 2019 at 3:49 pmThank you! I love this! I used whatever I had on hand…onions bell pepper, celery seeds, i used cumin as you suggested with fresh cilantro. Wow is it goood!!!
Richa says
September 12, 2019 at 5:23 pmyay!
Ama says
September 17, 2019 at 10:01 pmThis was yummy and it is so portable. I got some gluten free crackers so am going to make it again tonight. Thanks!
Richa says
September 17, 2019 at 10:55 pmawesome! thanks!
Suzanne says
September 20, 2019 at 2:03 pmMy 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.
Richa says
September 20, 2019 at 4:56 pmawesome!
Tiffany C George says
September 24, 2019 at 4:04 pmJust amazing. I added lemon because that is what I had, I added a tbsp of vegan mayo and reduced the tahini a tad. Fab!!
Richa says
September 24, 2019 at 6:50 pmyay!
Elissa says
October 17, 2019 at 11:19 amAbsolutely delicious AND complete protein!
Richa says
October 17, 2019 at 11:24 amThanks!
Tiffany says
December 26, 2019 at 6:57 amThis 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!
Richa says
December 26, 2019 at 11:27 amawesome!
Teresa Anderson says
April 5, 2020 at 12:58 pmThis was delicious! Thanks for sharing!
Richa says
April 5, 2020 at 5:18 pmthanks!
Shannita W says
April 8, 2020 at 4:14 pmI 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!
Keren says
April 10, 2020 at 8:19 amDelicious 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!
Brittany Laidlaw says
April 12, 2020 at 8:18 pmI 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!
Alison says
November 18, 2020 at 6:26 pmAnother 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!