This post contains affiliate links. Please see ourย disclosure policy.

This Mediterranean Sandwich with Chickpea salad makes a delicious vegan lunch sandwich. If you skip the bread, it’s a great chickpea salad for a week-day lunch, picnic, or potluck!

Mediterranean Sandwich with chickpea salad with lemon tahini dressing
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

What’s not to love about nutty, creamy, and deliciously nourishing chickpeas. I constantly find new ways to enjoy and prepare chickpeas.

When smashed, chickpeas are tender and absorb just about any flavor you add to them.  Perfect for making sandwich fillings. My buffalo chickpea sandwiches  and Jalapeno Popper Chickpea Sandwiches have become reader favorites on my blog, so here’s a Mediterranean Sandwich recipe using our favorite legume. Refreshing and perfect summer lunch! Make this sandwich while itโ€™s still warm out.

close up side view of vegan Mediterranean chickpea sandwich

MORE VEGAN  SANDWICHES TO TRY

Mediterranean Chickpea Salad Sandwich

5 from 8 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Servings: 2
Course: Main Course
Cuisine: Greek, Mediterranean
This Mediterranean Sandwich with Chickpea salad with sun dried tomato, tahini and Zaโ€™atar makes a delicious vegan lunch sandwich. Soyfree and nutfree. Skip the bread and serve with lettuce cups for Glutenfree! Itโ€™s also a great salad for a week-day lunch, picnic, or potluck!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

For the chickpea salad:

  • 15 ounce can chickpeas drained or 1 1/2 cups cooked chickpeas
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 3 tablespoons sun dried tomatoes, chopped
  • 2 tablespoons Kalamata Olives, chopped
  • 1 tablespoon dates or raisins, chopped ,optional
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon zatar, optional
  • 1/2 teaspoon salt
  • 1/2 cup parsley, chopped
  • 1/4 cup mint, chopped

For the dressing:

  • 1 tablespoon lemon juice
  • 3 tablespoons tahini
  • 1-2 tablespoons hot water

For the rest of the salad

  • bread slices , or you can also put the chickpea salad in a wrap or in a bowl to make them gluten-free.
  • Crispy greens or sliced tomatoes or cucumber as needed.

Instructions 

  • In a bowl, add the chickpeas. Mash until 3/4 ย of the chickpeas are mashed. Add red bell pepper, green onions, sun-dried tomatoes, olives, dates, all the spices, salt, parsley, and mint, Mix well
  • In another bowl, mix the tahini with lemon juice and 1 tablespoon hot water. Mix it until the tahini starts to get light and fluffy. You can add another tablespoon of water if it is getting too thick.
  • Once the mixture is light and fluffy, add it to the chickpea bowl and mix well. Taste and adjust salt and flavor. If the mixture is dry (depends on the chickpea brand and tahini) add in more tahini and water and mix.
  • You can let this mixture chill for at least an hour for the flavors to double up.
  • Then assemble your sandwich. Add some layers of tomatoes or crispy greens. Top with the chickpea salad and another bread and serve.
  • You can also use the chickpea salad in a wrap or serve it as a part of a bowl to make it gluten-free.

Video

Notes

  • Nutrition does not include bread
  • Glutenfree: put the chickpea salad in a wrap or in a bowl to make ย gluten-free. Or pick gluten-free bread.
  • Crunch: use sunflower seeds or chopped toasted walnuts or pecans to the chickpea filling for some extra crunch
  • ย Not huge on chickpeas? You can use other cooked beans such as navy beans, white northern, or cannellini.
  • ย 
  • Add 1/2 cup chopped artichoke hearts for variation.
  • Add in some spinach for variation.

Nutrition

Calories: 561kcal, Carbohydrates: 81g, Protein: 26g, Fat: 20g, Saturated Fat: 3g, Sodium: 676mg, Potassium: 1325mg, Fiber: 22g, Sugar: 15g, Vitamin A: 2999IU, Vitamin C: 82mg, Calcium: 227mg, Iron: 11mg

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

Did you make this recipe? Rate and comment below!

Ingredients:

  • Cooked or canned chickpeas make up the base. You can use other cooked beans such as navy beans, white northern, or cannellini.
  • chopped red bell pepper and green onions provide  freshness
  • sun-dried tomatoes and Kalamata Olives add a Mediterranean flair
  • chopped dates or raisins provide some sweetness and chew (these ingredients are optional but recommended)
  • we season our Mediterranean chickpea salads with oregano, coriander, cumin, onion powder, black pepper, and za’atar
  • fresh herbs are a must: I use both chopped parsley and mint but you can substitute one with the other
  • the chickpea salad dressing is a simple mix of lemon juice and Tahini
  • sandwich bread: if you want to take this sandwich to the next level, make your own sandwich bread
ingredients needed for making vegan Mediterranean chickpea salad

Tips:

  • You can also put the chickpea salad in a wrap or in a bowl to make them gluten-free. Or pick gluten-free bread.
  • You could add some sunflower seeds or chopped toasted walnuts or pecans to the chickpea filling for some extra crunch
  •  Not huge on chickpeas? You can use other cooked beans such as navy beans, white northern, or cannellini.
  • Add 1/2 cup chopped artichoke hearts for variation. Add in some spinach for variation.
Chickpeas tossed with chopped veggies, spices and Mediterrenean herbs for chickpea salad

In a bowl, add the chickpeas. Mash until 3/4  of the chickpeas are mashed. Add red bell pepper, green onions, sun-dried tomatoes, olives, dates, all the spices, salt, parsley, and mint, Mix well

smashed chickpeas being mixed with veggies and lemon tahini dressing

In another bowl, mix the tahini with lemon juice and 1 tablespoon hot water. Mix it until the tahini starts to get light and fluffy. You can add another tablespoon of water if it is getting too thick.

Once the mixture is light and fluffy, add it to the chickpea bowl and mix well. Taste and adjust salt and flavor. If the mixture is dry (depends on the chickpea brand and tahini) add in more tahini and water and mix.

You can let this mixture chill for at least an hour for the flavors to double up.

vegan Mediterranean chickpea salad sandwich on multigrain bread served on a wooden board

Assemble your Mediterranean sandwich:

To the bottom slice of bread, add some layers of tomatoes or crispy greens. Top with the chickpea salad and another bread and serve.

You can also use the chickpea salad in a wrap or serve it as a part of a bowl to make it gluten-free.

Can I make the chickpea salad ahead of time?

Yes, you can. Actually, the flavor of this chickpeas salad develops as it sits, so it might even get better. Just make sure to chill it for some time before serving.

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.

You May Also Like

5 from 8 votes (2 ratings without comment)

Leave a comment

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

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

15 Comments

  1. Amy says:

    5 stars
    Easy to make, nutritious and delicious. Finally something I can put in a wrap and eat while driving between patients that fills me up till dinner.

    1. Vegan Richa Support says:

      Yay! Glad you like it.

  2. M.O. says:

    5 stars
    My favourite chickpea salad so far!

    1. Vegan Richa Support says:

      Awesome!

  3. Courtney says:

    5 stars
    Best chickpea salad Iโ€™ve ever had. I used dates which added a perfect hint of sweetness

    1. Vegan Richa Support says:

      ๐Ÿ™‚

  4. Kalpana B Shukla says:

    5 stars
    It’s a healthy option thn d regular fillings in d sandwiches. All ingredients r available at our indian home so to make dis sandwich is easy n convient.Everyone in d family gets to try a new sandwich thn d regular ones tat v make at home. As u said it’s gud for d summer n i wll definitely give it a try!!
    Thnx for sharing a dis healthy n yummy recipe. ๐Ÿ™๐Ÿ‘Œ๐Ÿ˜Š

  5. Nerraka says:

    5 stars
    Made this today and it was soooooo good ๐Ÿ™‚

    1. Richa says:

      Yay

  6. Stephanie says:

    5 stars
    I’ve been eating chickpea salad sandwiches like crazy this summer. This flavor combination sounds outstanding. I can’t wait to try it!

    1. Vegan Richa Support says:

      perfect for summer – let me know how it turns out for you.

  7. Elena says:

    Delicious! I’ll definitely try it!! Thank you for the recipes. It gives me ideas for my meals.

    1. Vegan Richa Support says:

      let me know how it turns out for you

  8. Rachel says:

    Nice recipe but eating chickpeas on a sandwich (not hummus) has been a thing for at least 10 years, that’s how to make mock tuna! Love the idea of putting zatar with them though, can’t wait to try.

    1. Richa says:

      Yes I meant earlier than 10 years ๐Ÿ™‚