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    Home » Mains » Lemon and Dill Chickpea Sandwich

    Published: Feb 2, 2019

    Lemon and Dill Chickpea Sandwich

    An easy and delicious plant-based sandwich to brighten up your weekday lunches. The flavorful, protein-rich chickpea filling is studded with fresh dill, lemon, and crisp celery. You can also use the filling for wraps, panini, or as a dip for crackers. So versatile and so tasty!
    Jump to Recipe
    Lemon dill and chickpea sandwich cut in half

    Sandwiches are hard to beat when it comes to weekday lunches. They’re portable, make-ahead friendly, and don’t need to be heated up. The tricky thing with sandwiches is that they're almost always centered around meat. Unfortunately, the vegetarian or vegan option is often just a sad stack of sliced veggies. But here's the thing: you (and your tastebuds) deserve so much better!

    This Lemon and Dill Chickpea Sandwich brings the love back into veggie sandwiches. The chickpea filling packs a punch of flavor, not to mention a good dose of protein to keep you powered through the day. Fresh herbs add flavor, lemon adds zing, and celery adds crunch. Rather than using mayo to bring the filling together, this recipe instead uses hummus as a lighter option. (But, if you don't have hummus at home, you can definitely use mayo instead!). The combination is super satisfying. This is what a veggie sandwich should be.

    Jump to:
    • How to make
    • Make ahead tips
    • Serving suggestions
    • 📖 Recipe

    How to make

    This chickpea sandwich comes together in 10 minutes, and there are only 3 easy steps to make it:

    1. Mash the filling: Smash the chickpeas with either a potato masher or a fork. The lemon juice, dijon mustard, olive oil, and hummus help make for a tasty, creamy, and cohesive filling.
    2. Add seasonings: Stir in the rest of the filling ingredients—which includes celery, hummus, dill, parsley, scallions, salt and pepper.
    3. Assemble: Pile the chickpea filling in between two slices of your favorite bread, along with lettuce, and more hummus or mayonnaise. If we're making the sandwich right before eating it, we like to toast the bread first, but this is totally up to you!

    Make ahead tips

    This filling can be made in advance and refrigerated in an airtight container. If you're making the sandwich(es) in advance, then we recommend assembling them the day you plan to eat them. Spreading mayo on the inside slices of the bread can help prevent the bread from getting soggy. It might seem counter intuitive, but it works!

    Serving suggestions

    There are many ways to enjoy the filling—and it's not just in a sandwich! Here are some serving ideas for how to use the Lemon Dill Chickpea filling

    • In a sandwich
    • In a wrap
    • Spooned into lettuce cups
    • As a dip for crackers and veggies
    • As extra protein in a bowl or salad

    If you make this recipe, we'd love to hear other ways you serve this!

    Lemon and dill chickpea sandwich on a piece of parchment paper

    📖 Recipe

    Lemon and Dill Chickpea Sandwich

    An easy and delicious plant-based sandwich to brighten up your weekday lunches. The flavorful, protein-rich chickpea filling is studded with fresh dill, lemon, and crisp celery. You can also use the filling for wraps, panini, or as a dip for crackers. So versatile and so tasty!
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 3
    Lemon dill and chickpea sandwich cut in half
    Print

    Ingredients

    • 1 (15 oz/14 fl oz/398ml) can chickpeas, rinsed
    • 2 tablespoons lemon juice
    • 3 tablespoons hummus
    • 2 teaspoons extra virgin olive oil
    • 1½ teaspoons Dijon mustard
    • 2 ribs celery, diced
    • 1 tablespoon chopped fresh dill
    • 2 teaspoons minced flat-leaf parsley
    • 1 scallion/green onion, thinly sliced
    • ¼ teaspoon fine sea salt (more to taste)
    • ¼ teaspoon black pepper

    For serving

    • 6 slices whole-grain bread (gluten-free if needed)
    • Mayonnaise (vegan if needed)
    • 3 pieces lettuce
    US Customary - Metric

    Instructions

    • Mash filling: In a large bowl, combine chickpeas, lemon juice, hummus, olive oil, and Dijon mustard to a bowl. Use a potato masher or fork to mash the chickpeas until they start to come together into a creamy filling (you do want some texture!).
    • Add seasonings: Stir in celery, dill, parsley, scallion, salt, and pepper. Taste and add more salt as needed.
    • Assemble (see note 1): To assemble a sandwich, take two pieces of bread (toasted optional). Spread a thin layer of mayonnaise on each piece of bread, top with the chickpea filling, and lettuce.

    Notes

    1. Assembly tip: If meal prepping, we recommending storing the filling separate from the bread - and just assemble the sandwich on the day-of.
    2. Other serving suggestions: Instead of sandwiches, you could also use this lemon and dill chickpea filling in wraps, panini, or as a dip with crackers and fresh veggies.

    Nutrition

    Calories: 332kcal | Carbohydrates: 48g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 926mg | Potassium: 499mg | Fiber: 12g | Sugar: 5g | Vitamin A: 377IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 4mg
    Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!

    Check out these other sandwich recipes:

    • Roasted Veggie Sandwiches with Peri Peri
    • BBQ Pulled Mushroom Sandwiches
    • Curry Chickpea Salad Pitas with Apple Slaw
    • Chipotle Black Bean Burgers
    « Everything Bagel Popcorn Seasoning
    Veggie Bean Soup with Roasted Lemon »

    Reader Interactions

    Comments

    1. Sandy says

      July 22, 2022 at 11:32 am

      5 stars
      I've had my eye on this recipe for quite a while but finally made it this week. Too bad I waited so long!! It is so so good! I just love it! I've had it on toasted whole wheat, wrapped in a tortilla with brown rice and pickles and eaten straight out of the bowl when I just wanted more. This one is a keeper! It really hits the spot!

      Reply
      • bri says

        August 02, 2022 at 7:46 pm

        Hi Sandy! Woohoo, we're thrilled you finally made this recipe! Your tortilla combo sounds delish! We're going to try it with pickles next time, thanks for the inspo. We hear you: we often eat it straight from the bowl too LOL. Thanks for taking the time to write in and share. Have a lovely week ahead!

        Reply
    2. Judith says

      April 02, 2022 at 1:57 pm

      My husband and I truly enjoyed this delicious lemon and dill chickpea sandwich. I put ours in a wrap. Thank you so much. I know I will be making this again and again.

      Reply
      • bri says

        April 05, 2022 at 12:05 am

        Hi Judith! We're so happy to hear you and your husband enjoyed this recipe! Thank you for taking the time to write in and share. Hope you have a lovely rest of your week!

        Reply
    3. Angela says

      January 28, 2022 at 6:25 pm

      5 stars
      A+ sandwich! Great crunch, a little zing with the fresh lemon juice, the dill brightens up the overall flavor and I added more of the Dijon because I can’t get enough Dijon!! Thanks for the recipe!!

      Reply
      • bri says

        January 28, 2022 at 6:28 pm

        Hi Angela! Yay, so happy to hear you enjoyed this sandwich recipe! And yes, nothing wrong with adding more Dijon. We love Dijon too! Thank you for cooking our recipes and sharing your feedback. Have a great rest of your day!

        Reply
    4. Lindsay says

      January 26, 2022 at 2:44 am

      5 stars
      This is the recipe that got my son back to eating chickpeas after being picky about them for years. One of our favorites!

      Reply
      • bri says

        January 26, 2022 at 8:00 am

        Hi Lindsay! Hurray—we're thrilled to hear that THIS is the recipe that got your son back to eating chickpeas. Glad to hear it's a hit. Thank you for sharing!

        Reply
    5. vivian says

      July 06, 2021 at 11:46 pm

      Absolutely delicious! lemon and dill are such a good combination. I use my pastry cutter to mash the chickpeas as I find it much easier than a fork or potato masher. Thanks for a great recipe!

      Reply
    6. Pauline Wickens says

      January 13, 2021 at 11:23 am

      Saw this recently on Instagram and decided it would be great with a bowl of roasted red pepper soup. It was amazing. Somehow those simple ingredients come together (quickly and easily too) to make something that is so far above its individual components. Left me feeling satisfied and happy all evening!

      Reply
    7. Amy says

      September 05, 2020 at 11:23 pm

      Made this today. I've had a lot of chickpea sandwiches, but this Lemon Dill is my new favorite.

      Reply
    8. Yvonne says

      July 28, 2020 at 9:43 pm

      Hi do you know that calories for this sandwich?

      Reply
    9. Jacquie says

      February 16, 2019 at 9:17 pm

      This look delicious thank you. And your jump to recipe link is brilliant. I’m beginning to find myself getting impatient wading through reems of text and photos to get to a recipe when I really just want to start cooking. I hope more sites start to do this.

      Reply
      • Bri says

        February 21, 2019 at 4:48 pm

        Thank you for the feedback Jacquie! We're always trying to make the site/recipes accessible and user-friendly for readers, so we're glad to hear you like the jump to recipe link. If you have any other feedback, our ears are always open. Hope you enjoy the sandwich recipe as well! Cheers

        Reply

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