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Chickpea Salad Sandwich with Greek Yogurt served on a marble cutting board with fresh vegetables.

Chickpea Salad Sandwich with Greek Yogurt

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 sandwiches (and some)
Author: Nico Pallotta

  • 1 can chickpeas 15 oz / 400 g can - drained and rinsed
  • ½ cup (60 g) pickles finely chopped - dill or regular
  • ½ cup (50 g) radishes thinly sliced
  • 1 rib celery finely chopped
  • 1 green onion thinly sliced
  • 2 tablespoons capers chopped - optional
  • ½ cup (125 g) Greek yogurt
  • 2 tablespoons mayonnaise or tahini - optional
  • 1 tablespoon mustard Dijon or yellow
  • 2 tablespoons (1 handful) 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

  • 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.
    Step 1 Chickpeas mashed in a bowl with a potato masher, showing chunky texture before adding other ingredients.
  • 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.
    Step 2 Chopped pickles, radishes, celery, and green onion mixed into mashed chickpeas with yogurt.
  • 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.
    Step 3 Chickpea salad layered on bread with spinach, tomato, and avocado.
Substitutions
  • 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
 
Tips
  • 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.
     
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