Vegan Chickpea Salad Sandos
with Guacamole, Tomato & Potato Wedges
- Soy
- Wheat
Looking for an easy vegan meal you can whip up in 30 minutes? How about one that helps you reach your summer goals? These chickpea salad sandwiches check all the boxes! You’ll mash hearty, wholesome ’banzos with guacamole, scallions, parsley, and lemon to make a fresh, bright, luscious salad. It’s served on toasted sourdough with juicy tomato slices and crispy seasoned potato wedges on the side. Ready for a filling, meat-free dinner idea that gets you out of the kitchen and into the fun? We sure are!
Ingredients
1 unit
Chickpeas
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Lemon
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Tomato
¼ ounce
Parsley
2 unit
Scallions
8 tablespoon
Guacamole
1 teaspoon
Garlic Powder
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Finely chop parsley. Quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.
• Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger pieces for texture!). • Add scallion greens, parsley, guacamole, garlic powder, a large drizzle of olive oil, and as much lemon juice as you like. Season generously with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper. Stir until combined.
• Brush each side of sourdough slices with a drizzle of olive oil. • Heat a large pan over medium-high heat. Add bread; toast until golden brown, 2-3 minutes per side (work in batches for 4 servings, adding more olive oil between batches as needed).
• Top half the toasted sourdough with chickpea salad and seasoned tomato. • Close sandwiches and halve on a diagonal.
• Divide sandwiches and potato wedges between plates. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland, while others enjoyed the fresh flavors. Consider adding extra herbs, spices, or a tangy element for more depth 🌿.
- Ease of prep: Quick and easy to make, perfect for a fast lunch or dinner. Many appreciated the simple, 30-minute preparation.
- Suggestions: Try adding red onion, microgreens, or a garlic rub on the bread. Some recommend including a vegan yogurt sauce or vinegary element.
- Portions: Generous servings, with enough filling for extra sandwiches. Some found the bread size large relative to the filling.
- Texture: A few wanted more crunch or substance in the chickpea mixture. Consider adding chopped celery or pickled vegetables.
Reviews from our home cooks
Since becoming vegetarian I've really missed a good tuna melt. I added grated cheese to the bread after grilling it and before adding the chickpea mixture. I also substituted chopped celery for the green pepper (I don't like green peppers). It was heaven!
I was amazed at how delicious this meal was however I think another vegetable or side dish would go better than potatoes as the meal is a bit heavy. It can stand alone. Absolutely delicious flavors popping in your mouth as you eat it. I love this meal, I would like this again.
I cooked this without the potatoes which made this a quick and easy lunch meal. The guacamole made this meal delicious.
Thank you for introducing us to this wonderful alternative to traditional deli sandwiches for vegans. Hearty and filling.
Fabulous meal! The flavors were fabulous with just a little heat! Very filling, would love to see this on the menu again!
So so good! Only some spice missing, but I used my own hot sauce and it was AMAZING.
Fantastic. Even my meat-eating husband loved this one and had leftovers for lunch the next day.
Delicious. Fast and filling. Too much filling for the amount of bread.
I liked the idea of this but it missed the mark a bit. I think if it was more of a Mexican-inspired chickpea salad with cumin, lime and Cilantro it would've been tastier.
The tomatoes were dry, pink and absolutely tasteless, but otherwise the recipe was great, and very easy and fast to make!
