Chickpea Salad Sandwich

This chickpea salad sandwich recipe is my vegan spin on a pan bagnat! Crunchy veggies, herbs, and olives fill it with bright and briny flavor.

Chickpea Salad Sandwich

Jack has kindly titled this chickpea salad sandwich a Pan Bag-Not. If you ask me, it has everything that makes a classic pan bagnat so craveable: crisp veggies, briny flavors, and soft baguette. However, it doesn’t include the traditional tuna or hard-boiled eggs. It may be completely unconventional, but it’s completely delicious (and completely vegan, too!).

Chickpea Salad in a food processor Vegan Pan Bagnat ingredients

Chickpea Salad Sandwich Recipe Components

This chickpea salad sandwich starts with my favorite plant-based “tuna” salad. It’s briny and tangy from capers, Dijon mustard, and lemon juice. Instead of mayo, I add a bit of tahini to make it rich and creamy. The chickpea sandwich spread recipe comes from our first cookbook (on a different sandwich), and making it again reminded me just how much I love it!

Then, I load this sandwich up with crunchy veggies and fresh fixings. I start with olives for more briny flavor, thinly sliced red onion, and blanched green beans. Radishes, cucumbers, and fresh basil round the whole thing out. This combination is fantastic, but if you don’t have all the ingredients on hand, don’t worry. Feel free to skip some of the veggies, or swap in your favorites. A handful of leafy greens, red peppers, or tomato slices would be great additions here.

And last but not least, let’s talk bread! For this sandwich, it’s important that you find good, fresh baguette that’s on the softer side. Why? First, because life’s too short for bad baguette. Second, if your baguette is too firm, this filling will squish out a bit – which is still delicious, just a tad messy!

Chickpea Salad Sandwich

Chickpea Salad Sandwich Serving Suggestions

This chickpea salad sandwich is a fantastic weekday lunch! If you want to prep it in advance, make the chickpea mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Assemble the sandwich on the morning of the day (or days) you plan to eat it. Head to this post to find my best tips for prepping and packing sandwiches to take on the go!

This recipe is also wonderful picnic fare. Enjoy it on its own, or pair it with a fresh salad like my pasta salad, broccoli salad, cucumber salad, or Greek salad. For more serving ideas, check out this post for my top 37 salad recipes. Enjoy!

Vegan Chickpea Salad Sandwich

More Healthy Lunch Ideas

If you love this chickpea salad sandwich recipe, try one of these fun sandwiches next:

For even more healthy lunch ideas, check out this post! Then, find more of my favorite vegan recipes here.

4.9 from 48 reviews

Chickpea Salad Sandwich

Prep time
Cook time
Total time
Filled with protein and fiber, this vegan chickpea salad sandwich is a delicious healthy lunch! Prep the chickpea mixture up to 3 days in advance and keep it on hand for lunches all week.
Recipe type: Sandwich
Serves: 3-4
Chickpea Salad
  • 1½ cups cooked chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • ½ garlic clove
  • 1 teaspoon capers
  • 1 green onion, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons fresh lemon juice
  • sea salt and freshly ground black pepper
For the sandwiches
  • handful of thin green beans, trimmed
  • 1 soft baguette, sliced in half
  • 8 to 10 Kalamata olives, pitted and sliced in half
  • thinly sliced red onion, rinsed and dried
  • vegan mayo (or regular mayo), for spreading
  • ¼ English cucumber, thinly sliced
  • 1 radish, thinly sliced
  • 6 to 8 fresh basil leaves
  • sea salt and freshly ground black pepper
  1. Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
  2. Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
  3. Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!



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Rate this recipe (after making it):  

  1. Frances

    Great sandwich that is adaptable to what have around to add. Love the idea of greenbeans and we had some steamed ones that worked great in this. Instead of olives used a greek olive paste just a tad, on the bread. I had some walnuts to use and added a half ouce of those to the chickpea mixture, then cut tahini back to a good teaspoonfull. Used chopped parsley, capers, lemon juice, green onion and shredded carrots and cucumbers. Didn’t have a baguette-used a grainy bread, so a bit hard to keep together but worth it! A favorite to make for lunches.

  2. Susanne Park

    This is delicious! Thank you for sharing this, it’s going to be my new go-to sando filling.

  3. Janet

    So good! I made it yesterday and had some today as a salad topping. Better today.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  4. Alyssa

    Spring is here in southern Utah, and this is exactly what I needed to celebrate! So simple and so good.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Alyssa, so glad you loved it!

  5. Vanessa

    My husband and i love this sandwich! We’re often looking for vegetarian options to back for road trips and this one was great. Such awesome flavors, easy to make, and packed with protein!

    • Jeanine Donofrio

      Hi Vanessa, I’m so happy to hear! It’s a favorite of mine.

  6. Katherine Patterson

    Hi this looks yummy. Can you use canned chickpeas which would eliminate cooking them?

  7. MJ

    Wish you did provide nutritional info for your recipes like other websites. Since you’ve had other requests, why not consider doing it. Will unsubscribe and check back later to see if u have added it.

    • Jaime

      Nutrition facts are not hard to figure on your own and can vary slightly anyway based on modifications you might make. I just started a subscription to offset your cancelation since you’re being a bit ridiculous.

  8. Paula

    This recipe chickpea sandwich sounds yummy. Would you post the nutritional information? I would like to enter this into a “healthy eating” app I am using to track what I eat. Thank you.

  9. Whealth Kitchen

    love this recipe very much. thanks for posting.

  10. Colleen Bush

    Hi! I haven’t made this yet, but I would love to know where I can find the nutritional information. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Colleen, we don’t calculate nutrition info for our recipes, so the best way to get an estimate is to use an online nutrition calculator. Hope this helps!

  11. Shari from

    This is a delicious alternative to hummus. I would start by tossing the garlic in the food processor with the blade running first to chop the garlic well. In any event, it was very flavorful and satisfying.

  12. Rita B

    This recipe was so good. I didn’t have Tahini so I substitute Greek yogurt as a binder. I don’t care for Cilantro so I substituted parsley. I didn’t have radishes so I added a spicy mustard on one piece of sourdough bread and a d a bit of whipped feta on the other piece of sourdough. Everything else was the same. Took it on a travel journey.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  13. Pat

    Where is the property nt option?
    Thank you.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.