Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Chickpea Salad Sandwich

This vegan recipe is a take on the classic chicken salad sandwich. This superfood packed recipe is loaded with flavor and fiber to leave you fully satiated. This recipe is vegan, gluten free, oil free, high fiber, high protein, and delicious of course!

Happy hump day friends! I have a special recipe for you all today. I have been refining this recipe for quite some time and I finally have perfected it! There are plenty of chickpea salad sandwich recipes out there, so my goal was never to just create a simple recipe to go along with all the others. While yes, this is a simple recipe, the flavor is just out of this world.

In my pre vegan days I loved the Chick Fil A chicken salad sandwich a lot, and I mean a lot. Chick Fil A was always a go to restaurant, and I was never really a fan of deep fried foods. I loved the chicken salad and the chicken wrap. However as time went on meat disgusted me more and more and eventually I went vegetarian. I am honestly not sure when I went full vegetarian, but I think I stopped eating chicken around my junior year of highschool. It wasn't until college I went fully vegan.

I never really crave the standard American diet foods such as fried chicken, burgers, or pizza etc. but every once in awhile for fun I try and veganize something I used to eat quite often. Today I am sharing with you one of those foods. I have been trying for quite some time to get this recipe to taste just like the one from Chick Fil A, only without the chicken. This chicken-free chickpea salad sandwich spot on!

Not only is the flavor of this recipe perfect, but the nutrition profile is great too! Because this recipe uses chickpeas as the main substance we are getting all the protein you would normally get from a chicken salad sandwich without all the harmful effects of meat, while also getting high amounts of fiber. Instead of using mayonnaise, or vegan mayonnaise, we are using cashews to create the creamy texture. This makes this a healthy vegan whole foods plant based meal. Using cashews instead of processed oils helps to lower the unhealthy fat content, while again adding fiber! My rule of thumb is the more fiber the better. I try to find simple ways to add more into every meal!

For the vegetables in this salad it's really up to you. Celery is a necessity, and so are cucumbers/pickles. If you are not worried about the sodium content, then I'd say use fresh sweet pickles, because it will give you a more classic taste. However, since I eat a low-sodium diet, the recipe will not list pickles, and will instead include a few more ingredients to achieve that pickle taste without all the salt! I also added carrots to this salad, which the typical recipe doesn't use, but I wanted to find a way to include more vegetables, so I thought why not add some shredded carrots, it takes two seconds and adds a bit more color. When assembling the sandwich I added fresh tomato, romaine lettuce, and some sprouts for that superfood boost! I am getting super hungry just thinking about this sandwich so let's get to that recipe!


Serves: 4

Total Time; 15 Minutes


Chickpea Salad Ingredients:

  • 2 15.5oz cans chickpeas, strained and rinsed

  • 1 Cup celery

  • 3/4 Cup cucumber (can use pickles if you are not worried about sodium, omit vinegar and miso paste if you are)

  • 1/2 Cup shredded carrot

  • 1/2 Cup cashews soaked overnight (or 15 minutes with hot water!)

  • 1/4 Cup fresh dill

  • 1/4 Cup fresh parsley

  • 1 Tablespoon chives

  • 1-2 Medjool dates

  • 2 Teaspoons white wine vinegar

  • 2 Teaspoons miso paste

  • 1 Teaspoon dijon mustard

Sandwich ingredients:

  • Sprouts

  • Tomato

  • Gluten-free bread

  • Romaine Lettuce


  1. Begin by preparing your vegetables. Mince the celery and cucumber, and shred the carrot.

  2. In a large bowl add the chickpeas and mash. It's important to mash these with a fork or potato masher rather than a food processor, because the food processor will give you more of a hummus consistency, instead of that chicken/eggy texture.

  3. Add the vegetable to the bowl and mix.

  4. In a high speed blender combine remaining ingredients and blend until smooth. Add this to the bowl and mix until everything is combined.

  5. Assemble the sandwich by toasting the bread and then layering the salad mix on top of the lettuce, followed by tomato than sprouts. Serve and enjoy!

Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!