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.
How to make
This chickpea sandwich comes together in 10 minutes, and there are only 3 easy steps to make it:
- 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.
- Add seasonings: Stir in the rest of the filling ingredients—which includes celery, hummus, dill, parsley, scallions, salt and pepper.
- 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!
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
- 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
- 6 slices whole-grain bread (gluten-free if needed)
- Mayonnaise (vegan if needed)
- 3 pieces lettuce
- 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.
- Assembly tip: If meal prepping, we recommending storing the filling separate from the bread - and just assemble the sandwich on the day-of.
- 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.