cooking · Dinner · Lunch · Plant Based Diet

Chickpea Sammies

This sandwich filling is equally good on bread, crackers or even on lettuce leaves!


Be sure to make the filling the day (or night) before, the flavors will meld.

Chickpea Sammies


  • ½ cup dried onions (see notes)
  • ½ cup water
  • 1 14 to 19 ounce can garbanzo beans (chickpeas), rinsed and drained
  • 1 stalk celery, diced
  • 3 to 4 Tbsp vegan mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp dill weed
  • Ground black pepper and fine sea salt, to taste


Cover onions in a small bowl with water, let rehydrate for at least 15 minutes. Shake off any remaining water in a fine meshed strainer. Add chickpeas to a mixing bowl, smash with a potato masher. Add in onion, celery, mayonnaise, lemon juice and dill weed. Season to taste with pepper and salt.

Let chill overnight, tightly covered. Makes enough filling for 3 to 4 sandwiches.


I call for dried onions as they are uniformly small, and provide a less ‘sharp’ flavor. For best price, look in the spice section at Costco, and similar.

Why do I use vegan mayonnaise? To avoid eggs, which the youngest is allergic to. Oddly enough, Trader Joe’s carries a “light” version that is accidentally vegan.

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