Chickpea Sandwich Salad

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“Some folks think this tastes a bit like tuna salad. :) Give it a try... it's even better after it's sat overnight in the fridge, so you might make it the night before you want it for lunch and let it sit for a few hours before making your sandwich.”

Ingredients Nutrition


  1. Drain the garbanzo beans and rinse them under running water in a colander; let drain. In a flat-bottomed dish or pan and using a potato masher, mash them to whatever consistency you prefer (using a food processor or blender makes the texture more fine and similar to hummus, but you can try it that way if you like). I like mine kind of chunky.
  2. In a bowl, combine the garbanzo beans with remaining ingredients and mix well. Spread on your favorite bread or in pita pockets and enjoy! (Or you can just eat it out of the bowl with a spoon.).
  3. Note from Julie: I prefer dill relish over sweet, any day. ;) Other possible additions include chopped celery and/or cucumber, paprika, a couple drops of balsamic vinegar, and perhaps a little cumin (although that will make it more hummus-like).
  4. Source: adapted from The Peaceful Palate, by Jennifer Raymond.
  5. Note: more info about Vegenaise at Much lower in fat than regular mayo and no dairy!

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