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Three chickpea salad sandwiches with cucumbers, radishes, and greens on crusty baguettes, served on parchment over a wooden board with a drink and lemon wedges.
Food writer Sarah Mitchell holds homemade pasta salad in clear container, showing colorful rotini with vegetables for picnic mealsSarah Mitchell

Chickpea Salad Sandwich You Can Trust at Any Picnic

This chickpea salad sandwich is designed to thrive in a picnic setting — no sogginess, no bland flavors. Inspired by the French pan bagnat, this vegan sandwich improves with time, becoming more flavorful as it rests. Packed with plant-based protein, bold herbs, and crunchy veggies, it's built for transport and guaranteed to hold up beautifully in any cooler.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Chickpea Salad Base
  • 1.5 cups cooked chickpeas drained and rinsed
  • 2 tbsp tahini
  • 1 tsp Dijon mustard
  • 0.5 clove garlic
  • 1 tsp kelp powder
  • 2 tbsp fresh cilantro finely chopped
  • 1 tbsp green onion chopped
  • 2 tbsp lemon juice fresh
  • to taste sea salt and freshly cracked black pepper
Sandwich Layers
  • 1 handful thin green beans trimmed and blanched
  • 1 loaf ciabatta sliced lengthwise
  • 8-10 kalamata olives pitted and halved
  • 0.25 red onion thinly sliced, rinsed and dried
  • 2 tbsp vegan mayo
  • 0.25 English cucumber thinly sliced
  • 1 small radish thinly sliced
  • 6-8 leaves fresh basil
  • to taste sea salt and black pepper

Method
 

  1. Step 1: In a large bowl, combine chickpeas, tahini, Dijon mustard, garlic, kelp powder, lemon juice, green onion, and cilantro. Mash with a potato masher until chunky. Season with salt and pepper.
  2. Step 2: Blanch green beans for 90 seconds in salted boiling water. Immediately transfer to ice bath. Drain, dry, and chop into 1-inch pieces.
  3. Step 3: Spread vegan mayo on both bread halves. On the bottom half, layer dry lettuce, chickpea salad, green beans, olives, and red onion. On the top half, place cucumber, radish, and basil. Season lightly.
  4. Step 4: Close sandwich, press gently, and slice into portions. Wrap in parchment paper and refrigerate or store in cooler until ready to eat.

Notes

For better texture, use warm chickpeas when mashing. Rinse canned beans to remove metallic taste. Pre-slice and wrap tightly before travel. De-seed cucumber slices to reduce moisture. Slightly over-season the filling to ensure balanced flavor when chilled.

Nutrition Facts (Per Serving):

  • Calories: 380
  • Fat: 18g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Sugars: 3g
  • Protein: 13g
  • Sodium: 520mg
  •  Cholesterol: 0mg
Pro Tip Box: Slightly over-season the chickpea filling. It should taste a bit too salty or tangy at room temperature. By the time it cools in the cooler, it will taste just right.