Chickpea Salad Sandwich

Chickpea Salad Sandwich

More and more vegetarian or vegan options are available in the ready-to-eat aisle, but when it comes time to choose a sandwich, deli meats and cold cuts still seem to dominate. For a quick meal that is also satisfying and economical, choose chickpeas! By crushing them coarsely and mixing them with Greek yogurt, you will get an interesting texture similar to that of egg sandwiches!

Preparation 10 min
Total 10 min
4 Servings
Bon Matin ™ La mie BIO 22 Grains & Seeds Bread
Bon Matin® La mie BIO™ 22 Grains & Seeds Bread


  • 8 slices of Bon Matin™ La mie BIO™ 22 Grains and Seeds Bread
  • 540 ml (1 can) chickpeas, drained and rinsed
  • 60 ml (1/4 cup) plain Greek yogurt
  • 15 ml (1 tbsp) Dijon mustard
  • 15 ml (1 tbsp) nutritional yeast
  • 45 ml (3 tbsp) onion, finely chopped
  • 60 ml (1/4 cup) celery, finely chiseled
  • 1 grated carrot
  • 30 ml (2 tbsp) chives, finely chiseled
  • 30 ml (2 tbsp) curly parsley, chopped
  • Salt and pepper, to taste
  • 1 bunch of spinach


  1. In a bowl, using a potato masher, coarsely crush the chickpeas.
  2. Add the other ingredients to the chickpea salad. Mix well. Season to taste.
  3. Top 4 slices of bread with spinach and chickpea salad. Close the sandwiches and cut them in half. Serve immediately.

Tip: For a 100% vegan sandwich, replace Greek yogurt with a vegetarian mayonnaise, silky tofu or a coconut milk yogurt substitute. The addition of nutritional yeast improves the protein content while providing vitamin B12, a vitamin almost absent in the vegan diet.