Garden Veggie Chickpea Salad Sandwich

Cost Per Serving: $1.45
Yields 2-4 Servings


  • 1 (15 ounces) can chickpeas, drained and rinsed
  • 3 stalks green onion (or ½ small onion)
  • 2 stalks celery
  • 1/4 cup chopped shredded carrots
  • 1/4 cup finely chopped bell pepper (feel free to use any color)
  • 1/4 cup finely chopped dill pickle
  • 1/4 cup Greek yogurt
  • 1-2 tsp. dijon mustard
  • 1 tsp yellow mustard
  • 1/8 tsp. dried dill (or fresh, to taste)
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbsp. dried/ fresh chopped basil, plus extra to taste
  • Multi-grain sandwich bread
  • Arugula or romaine lettuce

Optional Lean Protein:

  • Tuna

Suggested Toppings:

  • Tomatoes
  • Red Onion
  • Sandwich spread (hummus, cream cheese, guacamole)


  1. Mash chickpeas with a potato masher (or a fork) until texture appears flaked, almost like tuna salad.
  2. Chop your green onion, celery, shredded carrots, pepper, and pickles. Add these to your chickpeas.
  3. Stir in yogurt, dijon mustard, yellow mustard, dill, salt, and pepper. Make sure all is blended together.
  4. Adjust any ingredients to taste.
  5. Pile high on multigrain bread for a hearty sandwich or enjoy as a wrap. You can also snack on this dish with crackers, use it as a salad topper, or eat it right out of the bowl!

**Recipe adapted from Jenn Laughlin of ‘Peas and Crayons’.


About Hays County Food Bank

We are passionately committed to improving lives through food assistance programs, nutrition education, and advocacy.

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