This Chickpea Salad Sandwich recipe has become a fast favorite!

The combination of textures in a creamy, full-of-flavor dressing are, in a phrase, on point.

Red grapes add a sweet, juicy bite, and toasted pecans + bits of crunchy celery add a satisfying crunch. And that creamy dressing, made with tangy Greek yogurt, mayo, lemon and dill … this creamy chickpea salad is so, SO good stuffed inside a croissant.

Side view of chickpea salad sandwich on a wooden board.

Table of Contents

The Story Behind the Recipe

I’m always excited about the recipes I share with you, but this creamy chickpea salad sandwich is one that I’m extra excited about. It hits on all fronts: It’s super easy to make, perfect for making ahead, and – oh yeah – tastes amazing!

I’ve been seeing a lot of chicken salad recipes with grapes and pecans, and I felt driven to make a version with chickpeas. I am SO GLAD I DID.

Why You’ll Love This Creamy Chickpea Salad Sandwich

There are a lot of chickpea salad sandwiches out there. Chickpeas are such a great ingredient to sub in for tuna or chicken! I even have a vegetarian tuna salad sandwich with chickpeas that I adore.

But THIS chickpea salad sandwich? Dare I say it’s the best?! I don’t know, I haven’t tried them all, but I will say I feel ruined for all others.

This Creamy Chickpea Salad Sandwich has:

  • The perfect balance of textures. It just hits.
  • Protein and fiber! We’ve got protein from the chickpeas, pecans, and Greek yogurt. Meanwhile, we’ve got fiber also from the chickpeas (thank you again, chickpeas!) and the veggies.
  • So easy to make ahead. Whip up a batch of this chickpea “chicken” salad and put it in your meal prep rotation. It’s so super easy to serve this one up over a bed of lettuce or in a halved croissant (croissant preparation HIGHLY recommended).
Ingredients for Creamy Chickpea Salad Sandwiches with Pecans & Grapes

Ingredients

For the chickpea salad:

  • Chickpeas – I use two cans, which equates to about four cups of chickpeas.
  • Pecans – Chop them pretty finely and toast them. Worth it!
  • Celery – For that classic chicken salad flavor and a bit of satisfying crunch.
  • Onion – Red onion is perfect. I mince it VERY finely because I love the flavor and the bit of crunch but don’t want to find a huge piece of onion in my chickpea salad sandwich.
  • Grapes – Many chicken salad recipes called for halved grapes, but I go one step further and quarter them. For me, this just makes more sense for a chickpea version because chickpeas are on the smaller side and in something like this, the textures are more satisfying when the sizes can match up. Plus, you’re more likely to get a sweet juicy grape in very bite!

For the dressing:

  • Greek yogurt – Full fat, plain. Sour cream will work as a sub, too, but I like the added health benefits of Greek yogurt (protein, probiotics, etc.) (source)
  • Mayonnaise – Adds another note of creamy flavor. Use your favorite brand.
  • Lemon juice – From one medium or large juicy lemon.
  • Dill – You can use fresh minced dill, or I’ve provided an option for dried dill if that’s what you have on hand.
  • Salt & pepper – This one calls for quite a bit of salt because in my opinion, the chickpeas and Greek yogurt need it. If you’re not sure or don’t like a lot of salt, go ahead and start with 1/2 teaspoon then add more at the end if you feel it needs it.

For the sandwiches:

  • Croissants – HIGHLY recommend filling croissants with this creamy chickpea salad. But you can also use plain ol’ bread if you prefer.
Creamy Chickpea Salad Sandwiches with Pecans & Grapes on a croissant on a white plate with grapes in the background

Adaptations/Variations

  • Vegan Chickpea Salad Sandwiches: The mayo and Greek yogurt make this non-vegan as-is, but a couple of simple swaps will get you there. I’d recommend vegan mayo and either store-bought or homemade vegan sour cream for the Greek yogurt.
  • Gluten-Free Chickpea Salad Sandwiches: Use a gluten-free croissant or a couple of slices of your favorite GF bread. Or just serve this up on a bed of lettuce and bypass the bread altogether.

How to Make Creamy Chickpea Salad Sandwiches

  1. Toast the pecans.
  2. Mix together the chickpeas, celery, onion, grapes, and pecans.
  3. In a small bowl, mix together the dressing ingredients.
  4. Pour the dressing over the salad ingredients. Mix gently with a spatula to combine. Using a fork or potato masher, mash the chickpea salad just a bit (I only mash like 3-4 times with my potato masher) to help it bind together a bit better. Taste and add more salt and pepper if you feel it needs it.
  5. Serve inside croissants.

Jump to full, printable recipe

Dressing for Creamy Chickpea Salad Sandwiches with Pecans & Grapes in a small clear glass mixing bowl
Ingredients for Creamy Chickpea Salad Sandwiches with Pecans & Grapes in a mixing bowl
Creamy Chickpea Salad Sandwiches with Pecans & Grapes in a mixing bowl

Tips for Success

  • Toast the pecans first. This will give them a chance to cool off a bit before you add them to the salad.
  • Mash the chickpea salad. But only a little! This helps the chickpea salad to hold together a bit better inside your sandwiches.
Top view of chickpea salad on a croissant.

I hope this Creamy Chickpea Salad Sandwich is a winner for you, too! I threw this one together, tweaking here and there where I felt it needed it, and on first taste I thought it was an immediate homerun. It’s SO awesome for making ahead and keeping in the fridge for quick and easy lunches and snacks. Winner winner chickpea dinner!

Creamy Chickpea Salad Sandwiches with Pecans & Grapes on a croissant on a stack of white plates with grapes in the background

Favorite Chickpea Recipes

Side view of chickpea salad sandwich on a wooden board.
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Creamy Chickpea Salad Sandwiches with Red Grapes & Toasted Pecans Recipe

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Author: Kare
Yield: 6
Chickpeas, juicy grapes, crunchy pecans, and celery in a creamy lemon-dill dressing, piled into buttery croissants and devoured! This creamy Chickpea Salad Sandwich might just be the BEST (and easiest!) vegetarian sandwich!
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Ingredients

For the chickpea salad:

  • 1/2 cup pecans (chopped and toasted)
  • 2 15-ounce cans chickpeas (drained and rinsed)
  • 1 cup diced celery (about 2 stalks)
  • 1/4 cup finely diced red onion (about 1/2 small onion)
  • 1 cup red grapes (quartered)

For the dressing:

  • 2/3 cup Greek yogurt (can substitute sour cream)
  • 1/3 cup mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon fresh minced dill (or 1 1/2 teaspoons dried dill)
  • 1 teaspoon kosher salt (+ more to taste)
  • 1/4 teaspoon freshly ground black pepper (+ more to taste)

For the sandwiches:

  • 6 croissants

Instructions

Toast the pecans

  • Lightly chop the pecans and add them to a medium skillet over medium heat. Toast, stirring occasionally until fragrant and ever so lightly golden. Remove from heat. When toasting nuts, you want to be sure to remove them from the heat before you think you need to, because they will continue toasting off heat and can burn easily.

Prep chickpea salad ingredients

  • To a large bowl, add the chickpeas, celery, onion, grapes, and toasted pecans. Toss gently to mix together.

Make the dressing

  • To a small bowl, add the Greek yogurt, mayo, lemon juice, dill, salt, and pepper. Whisk together until combined.

Mix the salad

  • Pour the salad dressing over the salad ingredients and combine well.
  • Using a potato masher, mash the salad 3-4 times just to smash a few chickpeas then remix it all together. This will help it to be more homogenous and hold together better when inside the sandwich.
  • Taste the chickpea salad and add more salt and pepper if desired.

Assemble sandwiches

  • Slice croissants in half horizontally and add 3/4 cup to 1 cup of chickpea salad to the bottom half of the croissant. Top with other half. Cut in half vertically and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. 

Vegan option:

The mayo and Greek yogurt make this non-vegan as-is, but a couple of simple swaps will get you there. I’d recommend vegan mayo and either store-bought or homemade vegan sour cream for the Greek yogurt.

Gluten-free option: 

Use a gluten-free croissant or a couple of slices of your favorite GF bread. Or just serve this up on a bed of lettuce and bypass the bread altogether.

Meat option:

If you’re making sandwiches for meat-eaters and vegetarians eating together, I’d divide the pecans, grapes, celery, and onion between two medium-size bowls. Add half the chickpeas to one and about a cup of cooked, chopped chicken to the other. Divide the dressing between the bowls and mix together. Voila! Chicken salad and chickpea “chicken” salad!
 
 

Nutrition Facts

Serving: 1sandwich, Calories: 411kcal, Carbohydrates: 34g, Protein: 8g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 45mg, Sodium: 708mg, Potassium: 244mg, Fiber: 3g, Sugar: 12g, Vitamin A: 536IU, Vitamin C: 4mg, Calcium: 65mg, Iron: 2mg

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