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!
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!
📖 Recipe
Lemon and Dill Chickpea Sandwich
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
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
- 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.
Nutrition
Judith says
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.
bri says
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!
Angela says
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!!
bri says
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!
Lindsay says
This is the recipe that got my son back to eating chickpeas after being picky about them for years. One of our favorites!
bri says
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!
vivian says
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!
Pauline Wickens says
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!
Amy says
Made this today. I've had a lot of chickpea sandwiches, but this Lemon Dill is my new favorite.
Yvonne says
Hi do you know that calories for this sandwich?
Jacquie says
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.
Bri says
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