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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.
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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.
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!
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!
Turmeric Chickpea Salad
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!
Allie says
I just made and ate this ITS SOOO GOOD 10/10 would recommend
Randie Alf says
loved it!
Melody says
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!
Faith says
What’s your cashew mayo recipe please?
Denice says
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
Steph says
Made it! Easy and absolutely delicious. Thank you so much
Leslie says
Did you have to boil the chickpeas first?
Karissa says
If you are using dried chickpeas, yes, they need to be cooked first. Canned chickpeas are already cooked and good to go!
Kris says
If you don’t have a blender/food processor could you just mash it ? Or would that change the recipe ?
Karissa says
Yes, mashing is fine!
James Rayers says
I've tried a version of an 'egg' salad sandwich before using whole chickpeas but blending them down like this makes it even better!
Carly says
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.
Karissa says
Thanks for leaving a comment, Carly! Glad you enjoyed!
Sharon Stettner says
I have made chickpea sandwichs but never with turmeric...oh double yummy! thank you
Karen says
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!
SARAH N OCANAS says
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!
Ryann Catherine says
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?
Karissa says
1/3 cup of tahini might be too strong - I would try blending some of the chickpea liquid with some tahini.
Dana says
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.
Jo says
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.
Grace says
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!
Karissa says
Sounds delicious!
Jo says
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!!
Karissa says
Sounds amazing!!
Blake says
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!
Karissa says
It'll keep for around 4-5 days.
Neda says
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!
Karissa says
YUM! I love pumpernickel bread!
Kristina says
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.
Brenda says
Hands down one of the best sandwiches I've had
Karissa says
Yay! I love to hear that.
Margarida Marecos Duarte says
Try with a clove of garlic and a bunch of coriander. That is how I prepare my tradicional maionaise and always with olive oil.
Janell says
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.
Karissa says
Yes, definitely!
Rachel says
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.
Karissa says
I am SO thrilled you love it, Rachel! I haven't tried it with pickles yet - that sounds so good.
Rachel says
I just made it, and it's delicious. Thank you for sharing.:)
Karissa says
Wonderful!
Annie says
Hi! Could you sub Greek yogurt for the mayo or would that affect the taste?
Karissa says
Hey! It probably would affect the taste but I'd imagine it would still be good. You can also use the canned chickpea liquid.
A Shep says
New to vegan cooking- this is delicious! Thanks for the recipe!
Karissa says
Wonderful! Glad you enjoyed.