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    Home » Vegan Recipes

    Easy Turmeric Chickpea Salad Sandwich

    Published Feb 21, 2017 · Updated Jan 12, 2021 · 42 Comments

    7.0K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    Looking for an easy vegan sandwich recipe? Try this turmeric chickpea salad! It's a plant-based alternative to a tuna salad or egg salad sandwich - and full of protein and flavor! Add your favorite sandwich toppings and devour.

    Vegan Chickpea Salad Sandwich


    First thing's first: I created a NEW Facebook Group called "Eating Vegan" that I'd love for you to join - it is a positive, supportive group for vegans AND for omnivores and vegetarians who are trying to transition to a vegan diet/eat more plant-based. Share recipes, vegan wins, journey updates, and help others with their journey. JOIN HERE!


    Turmeric Chickpea Salad Sandwich Recipe

    What kind of sandwich person are you? I'm definitely a cold sandwich person (my husband prefers hot sandwiches like paninis, pshhh.) My favorite type of sandwiches is, by far, chickpea salad.

    This type of sandwich is a great substitute for chicken or tuna salad. Chickpeas are packed with protein, low in fat, and also contain fiber, manganese, and folate. If you pile on the veggies in your sandwiches like I do, you have an incredibly healthy, filling lunch! Prep a big container of chickpea salad on Sunday and you'll have lunches for the whole week. I also love to use this as a dip for crackers and veggies.

    Vegan Chickpea "Tuna" Salad Sandwich

    How to Make Chickpea Salad

    To make this turmeric chickpea salad, you simply blend together: chickpeas (duh), turmeric (double duh), vegan mayo (my favorite is Just Mayo by Hampton Creek) OR the liquid from the chickpea can, onion powder, fresh garlic, salt, and pepper. Slather it onto your favorite bread, top it with your favorite veggies, and you are good to go!

    Vegan Chickpea Salad Sandwich

    If you find the mixture is too dry, you can add more mayo to preference. If you'd prefer to make this recipe without oil, you can make a cashew-based mayo - though I have yet to try it this way!

    Vegan Chickpea Salad Sandwich

    Turmeric Chickpea Salad

    Karissa Besaw
    Try this easy vegan turmeric chickpea salad for lunch!
    4.84 from 59 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins

    Ingredients
      

    • 1 can chickpeas drained
    • â…“ cup aquafaba or vegan mayo*
    • ½ teaspoon turmeric
    • ½ teaspoon onion powder
    • 1 clove garlic minced
    • black pepper to taste
    • salt to taste

    Instructions
     

    • Pulse all ingredients in a blender until well-incorporated and broken down, but not totally mushy. You still want some texture in there!

    Video

    Notes

    *aquafaba is the liquid from the chickpea can
    Tried this recipe?Let us know how it was!

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    7.0K shares
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Allie says

      May 12, 2021 at 8:11 pm

      5 stars
      I just made and ate this ITS SOOO GOOD 10/10 would recommend

      Reply
      • Randie Alf says

        October 23, 2021 at 10:12 pm

        4 stars
        loved it!

        Reply
    2. Melody says

      November 16, 2020 at 7:49 pm

      5 stars
      This is delicious!!! I used it with homemade vegan Mayo (made with cashews) and it was amazing! Thank you! I love that this recipe takes like ten seconds to make! Thanks so much!

      Reply
      • Faith says

        April 02, 2021 at 5:01 pm

        What’s your cashew mayo recipe please?

        Reply
    3. Denice says

      October 26, 2020 at 3:45 pm

      5 stars
      So delish! And so easy to make. Lunch just went from being my least favorite meal of the day to most favorite because I have this baby sitting in my fridge

      Reply
    4. Steph says

      August 03, 2020 at 8:18 am

      5 stars
      Made it! Easy and absolutely delicious. Thank you so much

      Reply
    5. Leslie says

      April 12, 2020 at 2:38 pm

      Did you have to boil the chickpeas first?

      Reply
      • Karissa says

        April 14, 2020 at 6:39 pm

        If you are using dried chickpeas, yes, they need to be cooked first. Canned chickpeas are already cooked and good to go!

        Reply
    6. Kris says

      January 12, 2020 at 11:36 pm

      If you don’t have a blender/food processor could you just mash it ? Or would that change the recipe ?

      Reply
      • Karissa says

        January 13, 2020 at 9:06 am

        Yes, mashing is fine!

        Reply
    7. James Rayers says

      August 29, 2019 at 1:42 am

      I've tried a version of an 'egg' salad sandwich before using whole chickpeas but blending them down like this makes it even better!

      Reply
    8. Carly says

      August 03, 2019 at 4:27 pm

      5 stars
      5 star! I’m actually just a vegetarian, so I used lite mayo. I also only use 1/4 cup of mayo and think it does the trick. Also, Incase anyone is wondering, this is only 2 weight watcher points if anyone - like me - is watching their weight.

      Reply
      • Karissa says

        August 04, 2019 at 12:04 pm

        Thanks for leaving a comment, Carly! Glad you enjoyed!

        Reply
    9. Sharon Stettner says

      June 30, 2019 at 2:01 pm

      5 stars
      I have made chickpea sandwichs but never with turmeric...oh double yummy! thank you

      Reply
    10. Karen says

      December 27, 2018 at 2:37 pm

      5 stars
      Just made this! Absolutely loved it. Family just went vegan and I was struggling to find a nice sandwich my husband could take for work lunches. This is perfect! Extremely easy to make. Its perfect!

      Reply
    11. SARAH N OCANAS says

      December 23, 2018 at 1:19 pm

      5 stars
      Great recipe! I put this on fuji apple slices dipped in lemon juice and served them as an appetizer for a party. They were a big hit. The salad is so good, it really doesn't need bread or anything else. Sometimes I just eat it by itself. YUM!

      Reply
    12. Ryann Catherine says

      November 04, 2018 at 9:45 pm

      This looks really delicious but I have one question. I noticed you said in the instructions that you could substitute the chickpea preserving liquid in place of the vegan mayo. I don't have any vegan mayo on hand and I'm afraid to lose the creaminess factor by adding the preserving liquid. I do have some tahini (the ground, liquidy paste- kinda like separated peanut butter?). Have you tried substituting tahini? Do you think that would be fine or would the flavor be really weird?

      Reply
      • Karissa says

        November 05, 2018 at 10:10 am

        1/3 cup of tahini might be too strong - I would try blending some of the chickpea liquid with some tahini.

        Reply
    13. Dana says

      September 08, 2018 at 2:14 pm

      5 stars
      I came across this recipe looking to do something with chickpeas. Yours was the easiest and really simple. After blending all the ingredients I added, celery, parsley, and green onion. I figured if it looks like chicken salad why not make it like I used to make my chicken salad. It was very yummmmy. Will be checking out more of your recipes. Trying to eat better.

      Reply
    14. Jo says

      August 17, 2018 at 6:40 pm

      5 stars
      I just tried this a week ago and added a little dry mustard. It was really good! At the end of the week it was gone. Very good.

      Reply
    15. Grace says

      May 19, 2018 at 4:25 pm

      5 stars
      This was amazing! Added some cayenne for a little kick and had it with lettuce and red bell pepper slices on bread. Couldn’t wait to eat the same thing the next day. Can’t wait to try your other recipes!

      Reply
      • Karissa says

        May 21, 2018 at 10:35 am

        Sounds delicious!

        Reply
    16. Jo says

      February 27, 2018 at 11:25 am

      5 stars
      Finally got around to making this after its been sitting on a pinterest board for months. Love it with some fresh chopped cilantro, sliced cucumbers, and a slice of tomato on dark rye. Thank you!!

      Reply
      • Karissa says

        February 28, 2018 at 9:08 am

        Sounds amazing!!

        Reply
    17. Blake says

      February 25, 2018 at 6:55 am

      5 stars
      Hi there, how long will this keep in the fridge? I was hoping to make it once on a Sunday and have it last the week 🙂 Thanks!

      Reply
      • Karissa says

        February 25, 2018 at 2:57 pm

        It'll keep for around 4-5 days.

        Reply
    18. Neda says

      September 23, 2017 at 2:27 pm

      5 stars
      I was afraid to put a thick layer on at first, but after my first little sandwich, I went back and had seconds!! This is sooo good, also my first time using vegan mayo. I enjoyed it with arugula on pumpernickel bread, can't wait to try with pickles!

      Reply
      • Karissa says

        September 23, 2017 at 6:01 pm

        YUM! I love pumpernickel bread!

        Reply
      • Kristina says

        April 19, 2018 at 12:47 am

        5 stars
        Aha i started off with a thin layer too, but after a few bites went back and added a bunch more to the sandwich! It was DELECIOUS and soo easy to make.

        Reply
    19. Brenda says

      September 20, 2017 at 4:56 pm

      Hands down one of the best sandwiches I've had

      Reply
      • Karissa says

        September 20, 2017 at 7:41 pm

        Yay! I love to hear that.

        Reply
    20. Margarida Marecos Duarte says

      August 17, 2017 at 3:13 am

      5 stars
      Try with a clove of garlic and a bunch of coriander. That is how I prepare my tradicional maionaise and always with olive oil.

      Reply
    21. Janell says

      June 15, 2017 at 6:32 am

      Oh, this looks really good! Do you think you could make it ahead of time? We are going pop up camping next weekend and I was thinking of making this before we left.

      Reply
      • Karissa says

        June 16, 2017 at 11:55 am

        Yes, definitely!

        Reply
    22. Rachel says

      April 13, 2017 at 2:54 pm

      i have to come back to you and report that I am now seriously addicted to this amazing sandwich filling. As I write this, I have beside me this most delicious vegan sandwich, with the chickpea spread and discs of organic bread and butter pickles and sweet grape tomatoes. I am in heaven, and to tell you the truth, I can't imagine a better sandwich. I quickly figured out that doubling the recipe works best for my family. Thank you once again.

      Reply
      • Karissa says

        April 14, 2017 at 7:42 am

        I am SO thrilled you love it, Rachel! I haven't tried it with pickles yet - that sounds so good.

        Reply
    23. Rachel says

      March 23, 2017 at 3:52 pm

      5 stars
      I just made it, and it's delicious. Thank you for sharing.:)

      Reply
      • Karissa says

        March 23, 2017 at 3:58 pm

        Wonderful!

        Reply
    24. Annie says

      March 20, 2017 at 10:43 am

      Hi! Could you sub Greek yogurt for the mayo or would that affect the taste?

      Reply
      • Karissa says

        March 20, 2017 at 11:20 pm

        Hey! It probably would affect the taste but I'd imagine it would still be good. You can also use the canned chickpea liquid.

        Reply
    25. A Shep says

      March 14, 2017 at 1:36 pm

      5 stars
      New to vegan cooking- this is delicious! Thanks for the recipe!

      Reply
      • Karissa says

        March 14, 2017 at 4:04 pm

        Wonderful! Glad you enjoyed.

        Reply

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