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.

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.

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.

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

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

Prep: 10 mins

Total: 10 mins

Chickpea Salad Sandwiches with Potato Chips & Pickles

5 from 1 vote

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!

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Yield: 2 generous sandwiches

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)

Instructions

• 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.
• 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.

Notes

Vegan option:

Use vegan mayo.