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Vegetarian Chickpea Sandwich Filling

This quick-and-easy sandwich spread is a great alternative to tuna salad. See more

READY IN 20 mins

Vegetarian Chickpea Sandwich Filling

Read Reviews (571)

"Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato. Other raw, chopped vegetables can be substituted for the celery. Your favorite salad dressing can be substituted for the mayo." — FISHLOVE

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Original recipe makes 2 to 3 servings Change Servings

1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise

1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste

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Directions

Drain and rinse chickpeas. Pour chickpeas into a medium size mixing bowl and mash with a fork. Mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.

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PREP 20 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 24, 2007

I'm in love with this. I made it last night and let it sit in the fridge for a day, that may have helped. Tonight I warmed some Turkish flatbread in the oven, spread the chickpea filling on it generously, threw some halved cherry tomatoes and thin slices of cucumber on and drizzled with a bit of light yoghurt. Then wrapped it all up burrito-style. After the first bite I thought it was a nice 4 star spread, but it kept tasting better and better with each bite. Now I am finding it hard no to attack the leftovers with a spoon and eat up the whole lot. So good. Wonderful texture, the dill works great (esecially with the salad and yoghurt) and its so healthy. Fingerlicking good. Thanks.

—Babzil

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Most Helpful Critical Review

Mar 05, 2010

This is pretty tasty for someone who eats hummus almost every single day. Seriously. I added lots of garlic and about a half cup of salsa. Tasty!!

—Melanie b

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794 Ratings

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May 20, 2007

My vegetarian sister taught me to make this several years ago. It's a great sandwich filling and also tastes delicious as a filling for stuffed tomatoes (very pretty topped with fresh parsley). I make mine in the food processor and always add a dash of Tabasco to it. We've also made it with Dijon mustard replacing the lemon juice... very versatile and yummy recipe!

—Diana S.

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Apr 22, 2007

WOW!!! This was fantastic!!! I am so glad I finally tried this recipe, because it was perfect for a light summer dinner. I omitted the celery (personal preference) and used less onions. I used fat free mayo, no sugar added relish, and the dill weed and lemon were perfect!! mashing the chickpeas took some time (I tried using a mixer... not the best idea. There were chickpeas firing everywhere!) but it was all well worth it! We used it to fill pitas, along with romaine and tomato slices. Thanks so much for the great recipe!! With 3 vegetarians and 3 non-veg, we all agreeded it was simply amazing!!! My Grandmother didn't even realize it wasn't tuna!

—Brooke Elizabeth

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Nov 10, 2010

This was pretty good. I did add one large chopped garlic dill, a teaspoon garlic powder and one chopped organic hard boiled egg. I did not use the whole onion, just a few green onions. My littlest loved this, too, believe it or not. I was shocked. I spread his on Dave's Killer Bread but I had mine spread on cucumber slices. NOTE: I used olive oil mayonnaise and I did need an extra tablespoon. Next time, I might add a little dijon and a few shakes Frank's Hot Sauce. I also used organic garbanzo beans.

—Sarah Jo

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Mar 08, 2010

WOW is the only word that describes this sandwich. This was delicious. It was so good that I was eating it straight out of the bowl. I served this filling on a toasted whole wheat pita with lettuce and tomato. To keep the chick peas moist, just add a few TB of the liquid in the can along with your mayonnaise. Mine was very moist by doing this. Thank you for offering this healthy alternative.

—swtrading7

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Sep 25, 2007

Heather, this was SO good! Threw the beans into my food processor, added a tad more lemon and lots of garlic. I sliced whole wheat pitas into triangles, baked them in the oven until nice and crispy and used them as a dipping device for the wonderful bean mixture! Incredible and thank you!

—LINDA MCLEAN

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Jan 25, 2011

Super healthful and a great alternative to tuna fish or egg salad. I served it with leaves of romaine lettuce and tomato, to make lettuce wraps. I thought the lemon juice was a bit overpowering, next time I might halve it. I will also add some chopped carrot and garlic powder and maybe sub green onion for regular onion, just for more color.

—kmtod1

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Nutrition

Calories
259 kcal
13%

Carbohydrates
43.5 g
14%

Cholesterol
2 mg
< 1%

Fat
5.8 g
9%

Fiber
8.5 g
34%

Protein
9.3 g
19%

Sodium
576 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetarian Chickpea Sandwich Filling

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 259
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 0.8g 4 %
Cholesterol 2mg < 1 %
Sodium 576mg 23 %
Potassium 389mg 11 %
Total Carbohydrates 43.5g 14 %
Dietary Fiber 8.5g 34 %
Protein 9.3g 19 %
** Sugars 1.2g
Vitamin A 3 %
Vitamin C 18 %
Calcium 9 %
Iron 27 %
Thiamin 7 %
Niacin 14 %
Vitamin B6 57 %
Magnesium 20 %
** Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.