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    Home » gluten free » Gluten free Option

    Jalapeño Popper Chickpea Salad Sandwich

    Published: Aug 12, 2020 · Modified: Jan 2, 2022 by Richa 30 Comments

    Jump to Recipe   Print Recipe

    This Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu dip, with a bit of a kick thanks to both pickled and fresh jalapenos!  Jump to Recipe

    side view of a healthy vegan jalapeno popper chickpea salad recipe
    I love Jalapeño Popper anything: Apart from classic Vegan Jalapeño Poppers  I already have Jalapeño Popper Dip, Jalapeno Popper Pizza, and this Tempeh Scramble Wrap recipe with Jalapeño Popper Dip. So yes, I have a thing for Jalapeño Poppers.

    Here’s my new favorite spin on this crowd-pleasing appetizer! Jalapeño Popper Chickpea Salad – a quick, easy, and flavorful vegan lunch sandwich that you can prep ahead and pack for an epic office lunch all week. The whole flavor of jalapeño popper in a simple sandwich that is healthy and packed with plant-based protein.

    I like to use both fresh and pickled jalapeno peppers for the chickpea salad recipe for double the jalapeno flavor but you can add a bit less if you cannot handle a lot of heat.

    halfed vegan jalapeño popper chickpea salad sandwich on a wooden chopping board

    Recipe Card

    jalapeño popper chickpea salad sandwich on a chopping board
    Print Recipe
    4.84 from 18 votes

    Jalapeno Popper Chickpea Salad Sandwich

    This Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu based jalapeño popper dip, with a bit of a kick thanks to both pickled and fresh jalapenos!  Soyfree option Glutenfree option
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Chill time15 minutes mins
    Total Time35 minutes mins
    Course: Main
    Cuisine: American
    Keyword: chickpea salad recipe vegan, chickpea salad sandwich, creamy vegan chickpea salad
    Servings: 2
    Calories: 268kcal
    Author: Vegan Richa

    Ingredients

    Dip ingredients:

    • 1/2 cup (118.29 g) Silken or firm tofu or 1/4 cup raw cashews soaked in hot water for 15 mins for soyfree
    • 1 tsp lemon juice
    • ¼ tsp salt
    • ¼ tsp garlic powder
    • 1 tbsp nutritional yeast or ½ tsp prepared mustard
    • 4 slices pickled jalapeno
    • 2-3 tbsp water

    For chickpeas:

    • 15 oz (453.59 g) can of chickpeas or 1.5 cups cooked
    • ¼ cup (25.25 g) chopped celery
    • ¼ cup (37.25 g) chopped red bell pepper
    • 2 tbsp chopped green onion
    • ¼ tsp black pepper
    • 2 tbsp chopped fresh jalapeno (remove seeds to reduce heat if needed)

    Assembly:

    • 4 bread slices (use Glutenfree bread for gf or serve in a bowl with crunchy greens and veggies )
    • Greens like spinach cucumber, or other fresh veggies
    • Sliced jalapeno or pickled jalapeno

    Instructions

    • Blend all the dip ingredients until smooth in a blender. Add a tbsp water if needed.
    • Mash the cooked chickpeas in a bowl until mostly mashed with a few whole ones left.
    • Add in the rest of the chickpea salad ingredients including the tofu dip and mix really well. Chill for 15 mins
    • Taste and adjust salt and flavor as needed. Add something sweet like dried cranberries or raisins If you like or toasted cashews.
    • To assemble, prepare sandwich bread or wrap. Add a good helping of chickpea sandwich mix. Top with pickled jalapeños.

    Video

    Notes

    • The chickpea salad will store in the refrigerator for up to 4 day
    • Feel free to add something sweet like dried cranberries or raisins if you like.
    • For some crunch, add toasted pecans or cashews.
    • The flavor of this chickpeas salad develops as it sits, so chill it for some time before serving.
    • For a lower-carb version enjoy this salad in a lettuce wrap, or stuffed inside a hollowed-out tomato, or rolled up in a low carb tortilla.
    • Not a fan of tofu? Use 1/4 cup of soaked cashew nuts instead. 
    • Nutrition does not include bread

    Nutrition

    Nutrition Facts
    Jalapeno Popper Chickpea Salad Sandwich
    Amount Per Serving
    Calories 268 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 514mg22%
    Potassium 473mg14%
    Carbohydrates 35g12%
    Fiber 12g50%
    Sugar 2g2%
    Protein 18g36%
    Vitamin A 902IU18%
    Vitamin C 27mg33%
    Calcium 157mg16%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients:

    • Cooked or canned chickpeas make up the base of this salad. You can use other cooked beans such as navy beans, white Northern, or cannellini.
    • Onion, bell pepper, and celery add color and crunch to the chickpea salad.
    • Pickled and fresh jalapeños in salad and dressing add some kick.
    • Silken or firm tofu blended with some lemon, nutritional yeast, garlic powder and pickled jalapeños makes for an incredible cheesy Jalepeño popper dip that we toss our salad ingredients with.

    Tips and Variations:

    • Feel free to add something sweet like dried cranberries or raisins if you like.
    • For some crunch, add toasted pecans or cashews.
    • The flavor of this chickpeas salad develops as it sits, so chill it for some time before serving.
    • For a lower-carb version enjoy this salad in a lettuce wrap, or stuffed inside a hollowed-out tomato, or rolled up in a low carb tortilla.
    • Not a fan of tofu? Use 1/4 cup of soaked cashew nuts instead.
    • Want to take this to the next level? Make your own sandwich bread.

    How to make this Vegan Jalapeño Popper Chickpea Salad Sandwich recipe:

    overhead shot of ingredients needed for making vegan chickpea salad

    For the dip, blend the tofu, lemon juice, salt, garlic powder and nutritional yeast until smooth. Add a tbsp or so water if needed.

    mashed chickpeas in a white bowl


    Mash chickpeas in a bowl until mostly mashed with a few whole chickpeas here and there for some chew.

    vegan chickpea salad ingredients assembled in a white bowl

    Add in the other salad ingredients, so the celery, jalapenos, bell pepper, and green onion and mix really well.

    creamy dairy-free tofu dip being added to chickpea salad ingredients

    Add the creamy dip and stir well until combined. Chill for a bit.

    creamy vegan jalapeño chickpea salad in a white bowl

    After chilling, taste the salad and adjust salt level and flavor as needed. Feel free to add something sweet like dried cranberries or raisins If you like or toasted cashews.

    Prepare sandwich bread or wrap. Add a good helping of chickpea sandwich mix. Top with pickled jalapeños.

    To Store: Refrigerate just the jalapeño popper chickpea salad in a covered container for up to 3 -4 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

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. David Noel

      May 09, 2023 at 4:13 pm

      5 stars
      Richa,
      This was fantastic. Such an easy recipe to throw together for my work week lunches. I love the spice of the jalapeños. The flavors come together so well with this. Thank you for a great recipe!

      Reply
      • Vegan Richa Support

        May 11, 2023 at 6:59 pm

        so happy to hear! thank you for making it

        Reply
    2. Stacey

      May 07, 2023 at 12:59 pm

      5 stars
      Beautiful recipe as usual! I used extra firm tofu as I had that on hand. I doubled the recipe to have for my lunches all week and added extra lemon juice. I’ll be alternating in lettuce wraps and open faced on some toasted 16 grain bread, topped with more Pickled jalapenos and Cucumber. The flavors are wonderful after mixing but even better after they chill. A nice light Cheesy flavor with crunch & a subtle kick. Thank you Richa💗

      Reply
      • Vegan Richa Support

        May 19, 2023 at 7:14 am

        yay! thank you

        Reply
    3. Genna H

      November 22, 2022 at 5:34 am

      5 stars
      I made this for lunch this week and it was so good!! Thank you so much for sharing this delicious recipe. I had no idea that you could get the same type of “mayo” creaminess from silken tofu in a chickpea salad.

      Reply
      • Vegan Richa Support

        November 23, 2022 at 11:09 pm

        I’m so glad you enjoyed!

        Reply
    4. Angela Fortezza-Soto

      September 01, 2021 at 9:54 am

      2 stars
      I made it with the 1/4 cup of cashews and did not get anywhere enough dressing to make my chickpeas look like that. They were barely coated and had no jalapeño flavor. If you increase the serving size, that 1/4 cup does not change. Did I do something wrong or is there a mistake?

      Reply
      • Richa

        September 01, 2021 at 1:10 pm

        The main recipe changes. That’s the widget implementation. The ingredients listed change based on serving, the alternate options don’t. For double the chickpeas, you will obviously need double the sauce

        Reply
    5. Carolyn Barnett

      August 26, 2021 at 9:25 pm

      5 stars
      Richa,
      I am so fond of salad/sandwich filling recipes as, like everyone else, I am so busy during the day that I forget to prepare for lunch or even dinner! I am then left with making a peanut butter sandwich while the omnivores that I cook for have a nice dinner. So, to prevent this, I made this wonderful jalapeno popper chickpea recipe and it was sooo delicious!! I just loved it and wanted to eat the whole recipe in one sitting!!! (I restrained myself). I added the dried cranberries to the recipe as suggested and I think it just made the recipe. The combination of spicy and savory with the tart sweetness was just irresistible!I made a very pretty presentation of this salad mix placed in endive leaves for a party and it was so yummy and elegant. HOSTESS SUCCESS!! I have never made one of your recipes I have not absolutely loved. I have both of your books too! Thank you thank you

      Reply
    6. Shaheen

      September 10, 2020 at 5:06 am

      This is the best & very nice recipe of sandwich
      Thanks a lot mam

      Reply
      • Vegan Richa Support

        September 11, 2020 at 9:25 am

        Thanks Shaheen! iM happy that you liked it

        Reply
    7. Kirsten

      August 29, 2020 at 3:30 pm

      5 stars
      I loved the dip! I’d call it a dressing. I even used it in another recipe instead of vegan mayo, so much healthier and adds protein!

      Reply
      • Vegan Richa Support

        September 01, 2020 at 12:26 pm

        Hooray!

        Reply
    8. Rachel

      August 27, 2020 at 6:46 pm

      5 stars
      Jalepeno popper flavor is so spot on! Yum. I would make the tofu sauce as just a dip. Thank you!

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:13 pm

        it’s a classic. thank YOU

        Reply
    9. Bhavana mali

      August 26, 2020 at 9:33 pm

      Honesty speaking mam almost for 2 minutes i was not able to take my eyes from the sandwich image beacuse its looking so yummy and then i went through the recipe it’s super easy and unique. Will definately try this.

      Reply
      • Vegan Richa Support

        August 28, 2020 at 12:43 pm

        wow! let me know how it turns out for you

        Reply
    10. Tally

      August 26, 2020 at 5:29 am

      5 stars
      SO good! I used raw jalapeños for crunch and added half of a minced shallot instead of onion and garlic powder. I also added some minced cilantro and roasted the chicken breasts because I think that adds more flavor.

      Reply
      • Vegan Richa Support

        August 26, 2020 at 8:58 am

        sounds scrumptious – thank you kindly for your feedback

        Reply
    11. Danielle

      August 17, 2020 at 6:19 pm

      5 stars
      Yummy. We didn’t have any bread in the house, so I microwaved few red potatoes and served the salad on them. Perfect dinner for a warm evening. I doubled the recipe so we can eat the leftovers on our chopped salad tomorrow for lunch.

      Thank you for the recipe.

      Reply
    12. Mims

      August 17, 2020 at 9:06 am

      5 stars
      This is FANTASTIC! I make chickpea tuna salad alot, and this is my favorite variation by far. The popper dip is incredible, I doubled the batch and used the dip as dollops on savory oats, vegan sushi, taco bowls, Cuban black beans and plantains. Yum! So easy to .. especially for the hot summer days.

      Reply
      • Richa

        August 17, 2020 at 12:06 pm

        Yay! Great idea !

        Reply
    13. Emily

      August 16, 2020 at 11:19 pm

      5 stars
      This was so phenomenal. We made a quadruple batch for the picnic this weekend!

      Reply
      • Richa

        August 17, 2020 at 12:06 pm

        Awesome

        Reply
    14. Bob

      August 13, 2020 at 6:30 am

      Making this today, looks great. I was concerned about such a high sodium content, 1/4 tsp of salt is only 500 mg, but each serving is much higher at 637mg, perhaps it was from the canned chickpeas?

      Reply
      • Richa

        August 13, 2020 at 8:29 am

        Yes the widget uses the default canned , I changed it to low sodium canned and it’s 500 now. Pickled jalapeño also shows 400 mg sodium but that also probably depends on the brands

        Reply
      • arj

        August 20, 2020 at 11:06 am

        I watch sodium too, so I used my own cooked beans, but if I use canned, I try to buy low-sodium and rinse either way. I also rinse the pickled jalapeños.

        Reply
    15. Trina

      August 12, 2020 at 7:20 pm

      5 stars
      Made this tonight. Delicious. I served my portion inside a half of red pepper and for family on bread.
      Thank you,
      Trina

      Reply
    16. Ryan Matzen

      August 12, 2020 at 5:21 pm

      5 stars
      Looks fantastic! Can’t wait to try it!

      Reply
      • Richa

        August 12, 2020 at 6:39 pm

        Thanks!

        Reply

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