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This tahini ranch chickpea salad sandwich recipe is a twist on a vegan classic, but has more flavor. The best vegan lunch recipe with tang, fresh herbs and crunch.
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The Best Chickpea Salad Sandwich Recipe
I don’t like throwing out words like “the best” for anything. However, I make an exception for this recipe because this tahini ranch dressing always blows my mind. It has more depth of flavor thanks to the sharp flavor of mustard and citrus combined with the delicious balance of fresh and dry herbs.
Dressed all together with some mashed chickpeas and crunchy veggies, this sandwich hits all my lunch time needs. Plus, very minimal prep is needed for this sandwich. Just chop some red onion and bell pepper, mash your chickpeas and combine both together with your sauce and load into a sandwich.
Why Make Ranch Dressing with Tahini?
If you aren’t aware, I am pretty obsessed with tahini. It’s something I always have in my cabinet, and it is my go to for creamy sauces. Quality does matter! So don’t just get any old tahini. Make sure yours is nice, runny and smooth. The better the quality, the more nutty and balanced the flavor too.
Tahini and chickpeas also just go together. It’s no wonder hummus is a favorite as both compliment so well. So I accompany this flavorful sauce with some additional nutrition boosters, and the main stars are our herbs.
- Parsley: Rich in Vitamin A, C, and K, a powerful antioxidant that may aid in the prevention of various chronic diseases
- Dill: Packed with flavonoids and may also help to lower blood sugar levels
How to make this vegan chickpea salad sandwich
This salad comes together in just a few minutes. Start by prepping your veggies, then set aside. Then prep your dressing by mixing your tahini, lemon juice and herbs together. Once mixed, thin it out with additional water until it’s nice and creamy.
To a mixing bowl, add your rinsed and drained chickpeas and start mashing them with a fork. I suggest mashing them to your preference, I like it fairly mashed with half the mix having some whole chickpeas scattered throughout for texture.
Now combine everything together. Add your veggies and pour on your ranch. Give it a good mix and it’s ready to go.
Chickpea Salad Sandwich Serving Suggestions
If you are making this salad for meal prep, I suggest prepping the chickpea portion seperately. Add your chickpea mixture to an airtight container and place in the fridge for up to 3-4 days. When you are ready to enjoy, take your bread, spoon in your filling and add some greens if you are feeling fancy.
I always recommend packing some other snacks to pair with your sandwich. Pack some dried fruit and nuts, vegan yogurt with granola or carrot sticks and olives. For bread, I always love to use sprouted whole grain bread for better nutrition and digestion. You can also serve this without bread and make into lettuce wraps or regular wraps or serve with some whole grain crackers for extra crunch.
More Healthy Vegan Lunch Ideas
- Cilantro Lime Quinoa Salad
- Vegan Pesto Pinwheels
- Buffalo Cauliflower Chickpea Wraps
- Chili Lime Bean Salad
Tahini Ranch Chickpea Salad Sandwich
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Catherine Perez
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 sandwiches 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This tahini ranch chickpea salad sandwich is a twist on a vegan classic, but has more flavor. The best vegan lunch recipe with tang, fresh herbs and crunch.
Ingredients
Scale
Chickpea Ranch Salad Sandwich
- 1 can chickpeas, rinsed and drained
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- Tahini Ranch (recipe below)
- 6 slices of whole grain bread
Tahini Ranch
- 3 tbsp tahini
- 3 tbsp plain unsweetened plant based yogurt
- Juice of half a lemon
- 2 tsp brown mustard
- 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dry parsley
- 2–3 sprigs fresh dill, minced
- Salt and pepper to taste
- 3–4 tbsp water
Instructions
- Prepare your ranch by combining all of the listed ranch ingredients into a container or bowl and mixing well until smooth. If too thick, add additional small amounts of water at a time until dressing is nice and smooth.
- In a bowl, add your chickpeas and with a fork or potato masher mash chickpeas to your desired consistency
- Add in your ranch, bell pepper and onion and mix well to combine.
- Scoop your chickpea mixture in between two slices of bread and feel free to further dress it up as desired.
Notes
Use a good quality tahini to make this tahini ranch. Make sure it is nice and runny as this will give the best texture and flavor without the bitterness.
When crushing your chickpeas, I like a 50-50 mix of crushed to less crushed chickpeas, but feel free to mash to your own desired consistency that will hold well in your sandwich or wrap.
This chickpea salad will store well in an airtight container in the fridge for up to 4 days.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me onInstagramwith the hashtag #plantbasedrdeats
★Catherine
Resources
Goodarzi MT, Khodadadi I, Tavilani H, Abbasi Oshaghi E. The Role ofAnethum graveolensL. (Dill) in the Management of Diabetes.J Trop Med. 2016;2016:1098916. doi:10.1155/2016/1098916
Farzaei MH, Abbasabadi Z, Ardekani MR, Rahimi R, Farzaei F. Parsley: a review of ethnopharmacology, phytochemistry and biological activities. J Tradit Chin Med. 2013 Dec;33(6):815-26. doi: 10.1016/s0254-6272(14)60018-2. PMID: 24660617.
