Are you bored of regular breakfast sandwich fillings? Then make this vegan chickpea sandwich spread, which is delicious yet filling. You can serve this versatile chickpea spread in many ways, and it will make a great on-the-go breakfast.

Close-up view of a chickpea salad sandwich spread in a black bowl, garnished with cucumber slices.

This chickpea salad spread is naturally vegan and gluten-free. Serve it with any gluten-free bread for a gluten-free breakfast.

Ingredients & Substitutions

Please check the recipe card for the exact ingredient quantities.

Chickpeas: In this recipe, I used home-cooked chickpeas. You can also use canned chickpeas to make this chickpea salad sandwich spread. Cooking chickpeas from scratch is very easy.
Tahini: I used sesame tahini to make the spread creamy and delicious. You can use any nut butter or vegan mayo instead of tahini or skip it.
Veggies: I used only red onions and tomatoes while making this recipe, but bell peppers are also a great addition. If you intend to use the sandwich spread immediately, you can also use chopped cucumber.

Step by Step Instructions

Take cooked chickpeas to a bowl. If using canned chickpeas, drain and rinse them to remove excess salt.

A bowl of cooked chickpeas ready for making a chickpea sandwich spread.

Using a fork or potato masher, mash the chickpeas.

Cooked chickpeas slightly mashed in a stainless steel bowl, the initial step for the sandwich spread.

Add tahini, lemon juice, black pepper powder, and salt to a mixing bowl.

A mixture of tahini, salt, and pepper in a stainless steel bowl, ready to be mixed for the chickpea sandwich spread.

Whisk everything very well. The tahini mixture may be slightly thick. Add one or two teaspoon of water if it is very thick.

A creamy mixture of tahini, salt, and pepper in a stainless steel bowl, a step in making chickpea sandwich spread.

Now add finely chopped onions and tomatoes to this tahini mixture and stir it well. The mixture will become creamy.

Chopped onions, tomatoes, and cilantro in a stainless steel bowl, ready to be mixed with the chickpeas for the sandwich spread.

A mixture of chopped onions, tomatoes, and cilantro with tahini in a stainless steel bowl, part of the chickpea sandwich spread preparation.

Add the mashed chickpeas to this veggie mixture.

Partially mixed chickpea sandwich spread showing the chickpeas being combined with the other ingredients in a stainless steel bowl.

Mix everything well. Adjust spices and salt if required. Add finely chopped cilantro leaves and stir it once. The creamy and delicious chickpea sandwich spread is ready to serve.

Fully mixed chickpea sandwich spread in a stainless steel bowl, showing a colorful and creamy texture with chopped vegetables.

Serving Tips

Although you can serve this chickpea spread as a sandwich, you can also serve it in other ways.

As the tortilla filling.
Side dish with flatbread like chapati, naan bread, and red lentil wraps.
Scoop it over the bed of lettuce and serve it as a smashed chickpea salad.
Fill it inside the rice paper rolls and have it as an on-the-go breakfast.

Chickpea salad sandwich spread wrapped in rice paper rolls, served on a white plate with cucumber slices.

Storage

If you use cucumbers, I suggest serving the spread immediately, as it will become soggy. Otherwise, you can store it in the refrigerator for a day or two.

You can freeze this chickpea spread for three months or so. However, I usually freeze the cooked chickpeas and make the spread as needed.

Chickpea salad sandwich spread served on slices of bread with fresh cilantro, placed on a black plate.

Chickpea Sandwich Spread

Sravanthi Chanda

This Chickpea Sandwich Spread is a quick and nutritious option for breakfast. Made with chickpeas, fresh vegetables, and tahini, it is perfect for sandwiches, wraps, or as a dip with crackers.

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Prep Time 10

Cook Time 20

Course Breakfast

Cuisine Global

Servings 2

Calories 171 kcal

Ingredients

1.5 cups Chickpeas cooked( 1 15oz can of chickpeas )
½ cup Tomatoes chopped
¼ cup Onion finely chopped
¼ cup Cilantro leaves finely chopped
1 tablespoon Tahini
1 tablespoon Lemon juice or Lime juice
½ teaspoon Black pepper freshly ground
¼ teaspoon Salt Adjust as per your taste

Instructions

Prep the Ingredients

Cook the chickpeas and keep them aside. If using canned chickpeas, drain and rinse them to remove excess salt.
Finely chop onions, tomatoes, and cilantro.

Mash And Mix

Using a fork or potato masher, mash the chickpeas and keep them aside.
To a mixing bowl, add tahini, lemon juice, black pepper powder, and salt.
Whisk these ingredients well. If needed, you can add a teaspoon or two of water.
Add finely chopped onions and tomatoes to this creamy tahini mixture and mix it well.
Now goes the mashed chickpeas and finely chopped cilantro leaves. Give everything a good stir.

Adjust seasoning

Taste the spread and adjust the seasoning as needed. You can add more lemon juice, salt, or pepper according to your preference.
Serve this easy and delicious chickpea sandwich spread and make a delightful breakfast at home.

Notes

Instead of chickpeas, you can use kidney beans, black beans, black-eyed peas, or black chickpeas to make this chickpea sandwich filling.
Mashing the chickpeas is optional, but mashed chickpeas will give a nice texture to the spread.
Instead of these regular spices, you can use Mexican spice powder, cajun spice mix, or everything bagel seasoning.
Fresh herbs like mint, dill, basil, and parsley also go well in this recipe.
If you use cucumbers in this recipe, skip the water, as cucumbers release some water. And use the spread as soon as possible.
You can even use steamed carrots, broccoli, peas, corn, and beans in this recipe.
I used only ground black pepper. You can use red chili powder or red chili flakes to make it spicier. You can even use curry powder for a curried chickpea salad spread.
If you like smooth texture, blend all the ingredients into a rough or smooth paste using a hand blender or a high-speed blender. Blending will yield a creamy chickpea spread that is easy to spread on the toasted bread.
Instead of using fresh tomatoes, you can also use tomato salsa. Mix the salsa with smashed chickpeas, adjust the spices, and the chickpea spread is ready in no time.