Vegan in the Freezer

Vegan Food Recipes for Everyone

Loaded Chickpea Salad Sandwich

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Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.

Loaded Chickpea Salad Sandwich is sliced in half and stacked on top of each other for a great view of the chunky and creamy chickpea salad.

How about a big fat Chickpea Salad Sandwich along with a nice refreshing glass of iced tea?  I think I can’t finish this post right now because that sounds too good.  Be right back!

Well, that was a great idea!  The sandwich really hit the spot and tea always goes perfectly with a lunch like this.

Let me tell you about the sandwich which turned out to be an evolution.  It was going to be a blend with Italian Dressing but I do that quite a bit already so I thought ‘let’s do something new and get really creative’.

My cabinets are usually pretty full and it makes it really fun when I am trying to brainstorm new recipes.   When browsing through my cupboards for some inspiration and saw all the beans I knew those would be a good mash up.

Love the addition of dijon and paprika too.  An extra bit of tang from the mustard and just a tiny bit of heated spice from the paprika.

All of a sudden stuff is coming out of the refrigerator and with a little of this and that there was a delicious looking bean salad spread.  Don’t hold back and pile it on some nice fresh wheat bread with layers of avocado.

What are some Hints for making Chickpea Salad Sandwich?

Use both of the beans if you can. Pinto beans and chickpeas mixed together are a great combo.

Buy organic cans of beans.  They are so easy to find and at very affordable prices.

You can make your own vegan almond mayonnaise because it is so very good but you can also buy some creamy vegan mayonnaise at the grocery store.

Smoked paprika would be fantastic in this too.  It actually does give a smoky flavor or you can stick with good old-fashioned paprika.

Dijon mustard blends so well with all of these ingredients but, again, if you’d like to get even more tangy sharpness then you can switch to the bright yellow prepared mustard.

 

Loaded Chickpea Salad Sandwich is sliced in half and stacked on top of each other for a great view of the chunky and creamy chickpea salad inside.
 

What tools do you need to make this delicious sandwich?

  • Large bowl
  • Can Opener
  • Large Spoon
  • Fork for mashing or a potato masher
  • Measuring Spoons
  • Too easy 🙂

 

Loaded Chickpea Salad Sandwich is sliced in half and stacked on top of each other. The top half has a couple of bites out of it and is waiting, at an angle, to be finished off.

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Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.
5 from 7 votes
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Loaded Chickpea Salad Sandwich

Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added.

Course Lunch
Recipe Type Sandwich
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 Sandwiches
Calories 340 kcal
Author Ginny McMeans

Ingredients

  • 30 ounces chickpeas 2 cans 15 ounces each
  • 30 ounces pinto beans 2 cans 15 ounces each
  • 1 tablespoon vegan mayonnaise - add another tablespoon if you like it better that way
  • 1 tablespoon dijon mustard - you can also add another tablespoon of dijon mustard too
  • 2 tablespoons lemon juice - optional
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Drain all of the cans of beans.
  2. Rinse the beans.
  3. In a large bowl add the beans and mash. I like to leave mine a bit chunky and I hardly mashed them. They aren't crunchy just chunky.
  4. Add the remaining ingredients.
  5. Mix well.
  6. You can make your sandwiches now with any of your favorite toppings. It is already really flavorful so I only added some fresh baby spinach and avocado slices.
Nutrition Facts
Loaded Chickpea Salad Sandwich
Amount Per Serving (1 Sandwich)
Calories 340 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 185mg 8%
Potassium 772mg 22%
Total Carbohydrates 57g 19%
Dietary Fiber 17g 68%
Sugars 5g
Protein 19g 38%
Vitamin A 1.2%
Vitamin C 4.5%
Calcium 10.1%
Iron 29.6%
* Percent Daily Values are based on a 2000 calorie diet.

Can You Freeze this Chickpea Salad Sandwich Mix?

You can also refrigerate the mixture up to 4 days. This makes 6 big sandwiches like the ones in the photo so you might want to freeze some of the mixture.

IF FREEZING:

You may freeze the mixture in a rigid sided container for up to 4 months.  When you would like to use your chickpea salad mixture just put it in the fridge to defrost overnight.

You can also heat it in the microwave until defrosted.

The sandwich is really good warm too!

 

 

I have to show you another sandwich on the blog that I think you’ll love.  It’s a Roasted Vegetable Sandwich!  As you can see there is so much flavor and it just drips with goodness.

Roasted Vegetable Sandwich is piled hign with oozing roasted vegetables in colorful layers.

 

Loaded Chickpea Salad Sandwich is a complete meal with even more veggies and spices added. Quick to prepare and keeps great in the fridge or freezer.

Reader Interactions

Comments

  2. I love hummus on pita bread but never thought about chickpeas on sandwich! What a clever idea. We will definitely making these this summer ! .

  5. how did i not know you could put chickpeas in a sandwich! this looks amazing, now i’m really craving a sandwich!

  6. Hi Jules! I buy multi grain bread but I’m not sure which one this one was in the photo. If you have a Cosco near you Dave’s Killer Bread is fantastic!

  14. I love everything about this sandwich, I’m drooling at the thought of it. Definitely something I’ll be making this weekend!

  15. This is totally my kinda sandwich and my kinda lunch. Love the chickpeas in it!

  22. Sorry to hear that Cheryl! For this quantity (it makes a lot) I would use 1 tablespoon dijon mustard, 1/2 tsp. garlic powder, dash of cayenne powder. Keep it simple.

  24. I am so glad you have found some time to go through blogs again Shelley. I know what you mean about not having enough time sometimes. Thanks so much for your support and enjoy your sandwich! Avocados rule!

  25. Oh, wow! I am so dreadfully behind on reading my fave blogs … and today is my first day of really, really getting caught up! Whew – what a crazy couple of months! Anyway, as I was scrolling through all that I’ve missed on Vegan in the Freezer, I literally couldn’t decide which recipe to start with first – there were so many I wanted to peek at! Really! Well, this one was the winner (I think it might have been the avocado that tipped the scales in its favor 😀 ). Imagine my surprise when I started reading and saw how easy it was to put together! Score! Guess I chose the right recipe to start reading first! 😀

  33. thanks Ginny!! I have to pick up one more can of peas but will make it & let you know how it turns out!! 😉

  35. No problem at all Jan! All chickpeas would be great. I was just adding another flavor. I actually think a few diced pecans sounds good too. They would be a milder sweeter crunch instead of using almonds. Love the nut idea. 🙂

  36. I am not a fan of pinto or black beans….would it be okay to just double up on the chickpeas in this salad? Or maybe add some sliced almonds or chopped pecans??? lol…

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