This Chickpea Salad Sandwich with Greek Yogurt is a high-protein, creamy, no-oil lunch that comes together in minutes and makes healthy eating feel satisfying, filling, and effortless.
For more easy chickpea recipes, check out our dense chickpea sweet potato salad, chickpea cucumber salad, turmeric rice with chickpeas, and Greek chickpea soup.
Why you’ll love this chickpea salad sandwich!
This Chickpea Salad Sandwich with Greek Yogurt is the kind of lunch Louise and I make when we want something quick, creamy, and genuinely satisfying without relying on oil or heavy ingredients 🥪.
It’s protein-rich, fiber-rich, and designed to keep you full while still feeling light and fresh.
What you get here is a creamy chickpea salad sandwich that’s bound with Greek yogurt instead of oil, with the option to keep it fully yogurt-based or add a little mayo or tahini for extra richness. The result is a healthy chickpea sandwich that tastes indulgent but fits naturally into a balanced, Mediterranean-style eating pattern 🌿.
It’s also incredibly practical. This recipe works beautifully as a vegetarian lunch sandwich, holds up well in the fridge, and doubles as a simple meal-prep chickpea salad you can use all week.
Simple ingredients, bold texture, real nourishment — this is plant-forward comfort food done right 💚.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Chickpeas: canned chickpeas are ideal for convenience in this chickpea salad sandwich recipe—just drain and rinse well. Home-cooked chickpeas work beautifully too and give an even creamier texture. Substitute white beans, cannellini beans, or cooked lentils.
- Pickles: add tang and crunch that balances the creamy binder. Swap with chopped cornichons, relish, or finely diced sauerkraut.
- Radishes: bring freshness and bite. Substitute diced jicama, cucumber, or fennel for a similar crunch.
- Celery: classic for texture and mild flavor. Use chopped green apple or extra radishes instead.
- Green onion: adds gentle sharpness. Substitute finely chopped red onion, shallot, or chives.
- Capers: optional but great for a savory, briny note. Swap with chopped olives or skip entirely for a milder plant based sandwich filling.
- Greek yogurt: the creamy binder in this chickpea salad with Greek yogurt. For even more protein, use low-fat Greek yogurt or Skyr; for dairy-free, substitute tahini or unsweetened plant-based yogurt.
- Mayonnaise: optional for richness. Substitute tahini, hummus, or omit for a chickpea salad without mayo.
- Fresh herbs: parsley, dill, or chives brighten everything. Substitute dried herbs or mix and match based on what you have.
- Mustard: adds depth. Use Dijon, yellow mustard, or whole-grain mustard.
- Serves well with: multigrain or sourdough bread, lettuce or spinach, tomato, and avocado.
How to Make Chickpea Salad Sandwich
1) Mash the Chickpeas
Drain and rinse the chickpeas, then mash them in a bowl until chunky and scoopable. Use a potato masher or a fork, or pulse them briefly in a food processor if you prefer. Stop before they turn into a paste—texture is what makes this sandwich satisfying.
2) Mix the Salad
Add the chopped pickles, radishes, celery, green onion, and capers to the bowl, then stir in the Greek yogurt, mustard, herbs, salt, and black pepper.
Mix well until creamy and evenly combined. Add a little mayo or tahini for extra richness, and a splash of pickle juice if you like a brighter, tangy flavor.
3) Assemble the Sandwich
Layer lettuce or spinach on multigrain bread, spoon on the chickpea salad, and finish with tomato and avocado if using. Serve right away, or store the filling in the fridge for easy lunches.
Tips
- Don’t over-mash the chickpeas: a chunky texture gives the salad structure and makes the sandwich more satisfying to eat.
- Chop everything small and evenly: finer pieces blend better into the creamy base and give you balanced flavor in every bite.
- Start with yogurt, then adjust: add mayo or tahini only after tasting so you control how rich or light the filling is.
- Let it rest if you have time: a short rest in the fridge helps the flavors meld and makes the salad even better.
- Season at the end: pickles, capers, and mustard all add saltiness, so taste before adding more salt.
- If you are cooking for mixed diets: keep the base yogurt-only, then stir in mayo or tahini separately for those who want extra creaminess.
- Use sturdy bread: multigrain, sourdough, or whole wheat hold up best to a creamy filling.
- Add tomatoes last: especially for packed lunches, adding tomatoes right before eating helps prevent soggy bread.
Frequently Asked Questions
Yes. This filling works very well as a make-ahead option and is ideal for weekday lunches or quick sandwiches.
Store the chickpea salad filling in an airtight container in the fridge. It keeps well for several days. Assemble the sandwich just before eating for the best texture.
Absolutely. The Greek yogurt alone creates a creamy, flavorful base, making this a great option if you prefer a lighter or yogurt-only version. A drizzle of tahini works well too.
Not at all. It also works as a scoopable salad, lettuce wrap filling, baked potato, or part of a grain bowl.
Sturdy breads like multigrain, whole wheat, or sourdough hold up best to the creamy filling.
Yes. Between the chickpeas and Greek yogurt, it’s naturally protein-rich and very filling without relying on meat or oil.
Yes. Tahini or a plain plant-based yogurt both work well as substitutes and still give you a creamy result.
More Easy Chickpea Recipes
- Chickpea sweet potato patties
- Chopped chickpea salad
- Turmeric cauliflower and chickpea
- Mediterranean chickpea soup
- Pasta e ceci (Italian pasta with chickpeas)
- Greek chickpea patties
- Hummus
- Chickpea curry
If you try this Chickpea Salad Sandwich Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Chickpea Salad Sandwich with Greek Yogurt
Ingredients
- 1 can chickpeas 15 oz / 400 g can – drained and rinsed
- ½ cup pickles finely chopped – dill or regular
- ½ cup radishes thinly sliced
- 1 rib celery finely chopped
- 1 green onion thinly sliced
- 2 tablespoons capers chopped – optional
- ½ cup Greek yogurt
- 2 tablespoons mayonnaise or tahini – optional
- 1 tablespoon mustard Dijon or yellow
- 2 tablespoons fresh herbs chives, parsley, or dill – sub 1 teaspoon dried
- ¼ teaspoon salt or more to taste + black pepper
For assembling the sandwiches
- 8 slices multigrain sandwich bread
- 8 leaves spinach or lettuce
- 1 ripe tomato sliced
- 1 avocado sliced – optional
Instructions
- Drain and rinse 1 can chickpeas well. Add them to a large bowl and mash with a fork or potato masher until chunky and scoopable. Stop before they turn smooth.
- Add ½ cup pickles, ½ cup radishes, 1 rib celery, 1 green onion, and 2 tablespoons capers (if using). Stir in ½ cup Greek yogurt, 2 tablespoons fresh herbs, 1 tablespoon mustard, ¼ teaspoon salt and black pepper.Add 2 tablespoons mayonnaise or tahini if you want it richer and a splash of pickle juice for a brighter flavor.Mix until creamy. Taste and adjust.
- Place lettuce or spinach on the bread, spoon on the chickpea salad, then add tomato and avocado if using. Close the sandwich and serve. Toast the bread first if you like.
Notes
- Chickpeas → White beans, cannellini beans, or cooked lentils
- Greek yogurt → Low-fat Greek yogurt, Skyr, or plain dairy-free yogurt
- Mayonnaise → Tahini, hummus, or extra Greek yogurt
- Pickles → Cornichons, relish, or finely chopped sauerkraut
- Radishes → Cucumber, jicama, or fennel
- Celery → Green apple or extra radishes
- Green onion → Red onion, shallot, or chives
- Capers → Chopped olives or a splash of pickle juice
- Fresh herbs → Dried herbs or any mix of parsley, dill, or chives
- Keep the chickpeas chunky for the best texture
- Chop everything small so each bite tastes balanced
- Start with yogurt, then add mayo or tahini only if needed
- Taste before salting — pickles and capers add salt
- Let it chill briefly if you have time for better flavor
- For mixed diets, keep it yogurt-only and customize later
- Use sturdy bread to avoid sogginess
- Add tomatoes right before eating
- Store the chickpea salad in an airtight container in the fridge for up to 4 days, and freeze the filling (not the assembled sandwich) for up to 2 months.
Nutrition
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