This simple mashed Apple Pecan Chickpea Salad Sandwich is a healthy lunch. No mayo here! Tahini is used instead.
Chickpea salad sandwiches are one of those meals that I just can't get enough of. They are an easy go-to when you want a quick meal.
For this Apple Pecan Chickpea Salad Sandwich I made a tahini dressing. The savory flavors of the tahini pair well with the sweet flavors of the apple.
To add even more sweetness, I added dried cranberries. I used pecans for some crunch, but you could use walnuts or roasted cashews if you want.
The other chickpea salad sandwich recipes I've made are my Sun-Dried Tomato and Basil Chickpea Salad Sandwich and my Chickpea Salad Sandwich.
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Chickpeas (garbanzo beans): Adds a mild nutty flavor.
- Apples: I used Gala apples, but you could use your favorite.
- Pecans: For some crunch. You could also use walnuts or roasted cashews.
- Dried cranberries: Adds a sweet tart flavor. You could also use dried cherries or raisins.
- Tahini: Adds a nutty sesame flavor.
- Lemon juice: Adds a bright tart flavor.
- Garlic: Adds a pungent flavor.
- Salt: Enhances the other flavors.
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🔪 Instructions
Mix the tahini dressing first. Combine tahini, garlic, lemon juice, and salt. Next add the chickpeas.
Using a pastry blender, potato masher or a fork, mash at least half the chickpeas. Add chopped apple, pecans, and dried cranberries, and mix well.
🥡 Storage
This chickpea salad recipe will last about 5 days in an airtight container in the fridge.
💭 Tips
- Mix the tahini dressing first. Then add the chickpeas to it. That way the chickpeas soak up the dressing as you mash them.
- Use a pastry blender to mash the chickpeas. Mashing the chickpeas helps to keep them in the sandwich. A pastry blender is faster than using a fork, and it's less cleanup than a food processor. Also, with a food processor if you're not careful, you'll end up with hummus if you overmix.
- Next, add the chopped pecans, apple, and dried cranberries.
- Add salt to taste. Start with a small amount. You can always add more, but you can't take it away.
📖 Variations / Additions
- Walnut, roasted cashews or almonds
- Dried cherries or raisins
- Green onions
- Celery
- Soy curls
- Vegan chicken
- Firm tofu
- White beans
- Vegan mayo or vegan yogurt
- Dijon mustard
🥪 Other Vegan Sandwiches
🎥 Video
This chickpea salad sandwich is sweet and savory!
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
A pastry blender works great for mashing chickpeas. It takes a lot less time than mashing with a fork, and it's less cleanup than using a food processor.
📋 Recipe
Apple Pecan Chickpea Salad Sandwich
Ingredients
Tahini Dressing
- ¼ cup tahini
- 1 clove garlic minced
- ¼ cup lemon juice
- Salt
Chickpea Salad Sandwich
- 15 ounces garbanzo beans (chickpeas)
- 1 apple chopped - I used Gala
- ¾ cup chopped pecans
- ½ cup dried cranberries
- Salt
- 16 slices gluten free bread - I used millet chia bread
- Roasted Garlic Hummus optional
Instructions
- Tahini Dressing: Mix all ingredients.
- Chickpea Salad Sandwich: Add garbanzo beans. Mash with a fork, of if you have one, a pastry blender. Mash at least half the garbanzo beans.
- Add the chopped apple, pecans, and dried cranberries. Mix well. Add salt to taste.
- Toast bread. Spread Roasted Garlic Hummus on one slice, if desired. Pile on the chickpea salad and top with other piece of toast.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Kristine says
I found the dressing to be a bit thick and added 1/4 cup water. After tasting I found it to be a little too lemony for me so added another 1/4 cup tahini + another 1/4 cup of water.
Willow Moon says
Hi Kristine, I'm glad you were able to customize the dressing to your liking!
Ashlee says
I’m wondering if this could be used for meal prep? Like would it last a few days in the fridge?
Thanks!
Willow Moon says
Definitely! It should last up to 5 days in the fridge. You may want to add the pecans at the last minute so they stay really crunchy.
Michael Monagle says
So easy to make and soooo delixcious!
Willow Moon says
Thanks Michael!
Roger says
One of the best recipes I have found! I have made this recipe at least 5 times in the last month. It is remarkable, it just disappears. Everyone loves it.
Willow Moon says
Thanks Roger! That makes me so happy!
Elizabeth says
I went vegetarian 3 years ago and have missed very few meals with meat, but one of the most missed items was a chicken-apple-cranberry-walnut sandwich. This is the first really great looking alternative to replace that sandwich, and I'm trying it tomorrow! THANKS!
Willow Moon says
I hope you like it Elizabeth! It feels so good when you can find an alternative to your favorites! You could also try it with soy curls, Beyond Chicken, or even tofu if you find you're missing the texture of chicken.
Denise says
Great. Substituted raisens for cranberries and served on spinach as a salad instead on bread, as a sandwich.
Willow Moon says
Thanks Denise!
Olga says
Hi. Are the chick peas canned? Do you need to prep them before adding?
Willow Moon says
Yes, they are canned. I like to rinse and drain them so that I control how much salt goes in.