Chickpea Salad Sandwiches


Chickpeas are my number one favorite legume. They're so versatile. They can be a snack, dip, salad, sandwich filler, side, or main dish. Boiled, baked, fried, mashed, whole, hot, warm, or cold, they rock anyway they're prepared.

I'm gearing up for a road trip, so I'm planning to make a big batch of chickpea salad for lunches and snack times. This recipe keeps very well.  There's no way I'll grow tired of eating it. It's just too good!



Chickpea Salad

By Jill McKeever Published: March 6, 2013

  • Yield: 8 Servings
  • Prep: 10 mins

Use this salad on a bed of greens or as a wrap/sandwich filler.



  1. In a large mixing bowl, coarsely mash beans.
  2. Add all the remaining ingredients, then mix well. Give it a taste if you like more onion or pickles. (The kelp granules will not be prominent until the salad has been set aside for awhile. Don't be tempted to add more until you've tasted it after an hour or later.)
  3. Eat right away or allow flavors to marry up in the fridge for at least an hour. Salad is even better if you can wait several hours later or the next day.
  4. Keeps well in the fridge up to 1 week.