Chickpea Salad Sandwiches with Potato Chips & Pickles

Many vegetarians confess to missing bacon the most, but when it comes to lunch, I’ve gotta say: I miss tuna sandwiches. They were so comforting, satisfying, and easy. Which is why these Chickpea Salad Sandwiches with Potato Chips & Pickles fill that lunchtime void – something I was missing for so long.

Chickpea Salad Sandwiches with Potato Chips & Pickles

Do you remember, as a kid, sneaking a few potato chips onto your sandwich? That salty crunch, the slightly rebellious maneuver. Well, today, not only am I declaring chickpea salad the perfect swap for tuna, I’m also proposing we remove the shameful cloak from the practice of potato-chip-sandwich-stuffing.

Chickpea Salad Sandwiches with Potato Chips & Pickles

Loud and proud, my friends. Loud and proud. Put those potato chips in with purpose. THE RECIPE CALLED FOR IT! You won’t regret it.

So, chickpea salad. Basically, you take a can of chickpeas (also known as garbanzo beans, if you prefer), and smash them up with your typical tuna salad ingredients. I like mayo, mustard, onion, pickles, and a touch of salt and pepper. Maybe some celery or celery salt.

Chickpea Salad Sandwiches with Potato Chips & Pickles

That gives you a tasty, creamy-but-with-bite sandwich filling that, I think, is the perfect sub for tuna salad.

Chickpea Salad Sandwiches with Potato Chips & Pickles

Don’t forget the extra pickles, a few leaves of crunchy lettuce, and, of course the potato chips. Stuff ’em proud!

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Chickpea Salad Sandwiches with Potato Chips & Pickles

Who needs tuna?! Chickpea salad is a tasty vegetarian substitute, especially when piled with extra pickles and, yep, crunchy potato chips too. Stack ’em high!

Ingredients:

  • 1 (15-ounce) can chickpeas, drained
  • 1/4 cup chopped sweet pickles + more pickle slices for topping
  • 2 tablespoons finely chopped red onion
  • 1/4 cup mayonnaise or vegan mayo (I use olive oil based mayo; a light option or even Greek yogurt also works)
  • 2 teaspoons mustard
  • 1/8 teaspoon celery salt (optional)
  • 1/8 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices of your favorite sandwich bread
  • 1 cup potato chips
  • Green leaf lettuce (optional)

Directions:

  1. Add the chickpeas, 1/4 cup chopped pickles, onion, mayonnaise, mustard, celery salt if using, kosher salt, and black pepper to a small bowl. Using a fork or potato masher, smash the chickpeas while mixing and mashing the ingredients together. You’re not looking for hummus-consistency; just a nice, spreadable, chunky salad will do.
  2. Divide filling between two slices of bread (you may have enough to make more sandwiches, depending on your preference and the size of your bread). Spread to within about 1/2 inch of the edge of the bread. Add lettuce if using, pickle slices, and potato chips. Top with remaining bread. Smush down a bit, cut in half, and serve.

Vegan option:

Use vegan mayo.

All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.