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bbq chickpea salad sandwich with bun on white plate

Crunchy BBQ Chickpea Salad Sandwich

Course: Main Course, Salad
Cuisine: American
Keyword: chickpea salad, Vegan sandwich
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3
Calories: 337kcal
Author: Cindy Rainey
Print Recipe


  • immersion blender or potato masher


  • 2 Tablespoons red onion or shallot minced
  • 15 ounces canned chickpeas drained
  • 1/4 cup mayonnaise vegan
  • 1/3 cup barbeque sauce
  • cup coleslaw or shredded cabbage
  • 1/4 cup panko bread crumbs


  • Chop red onion or shallot into very small pieces. Set aside.
    Chopped shallots on wooden cutting board
  • Drain the can of chickpeas and put chickpeas into a medium-sized bowl.
  • Add mayonnaise, barbeque sauce, to bowl.
  • With an immersion blender or potato masher blend/mash well combining as you go. You will want about 1/4 of the chickpeas left mostly whole so that it will be a little chunky.
    potato masher mashing chickpeas together with mayo and bbq sauce
  • Add onion and coleslaw and mix till combined.
  • Add in the bread crumbs and combine until breadcrumbs are well incorporated.
  • Serve on a bun, with bread, crackers or as a salad mixture over lettuce.


  1. Bread or bun of choice is not included in the nutrition facts.
  2. The calorie and nutrient section is only for reference. Your choice of commercial products is used and the actual calorie count might be different. 
  3. To make this recipe fully whole food plant-based:
    1. Substitute the commercial barbeque sauce for my Healthy Homemade BBQ Sauce. It's processed sugar free!
    2. Substitute the commercial mayo for this Tofu Cashew Mayo from A Plantiful Path. It's oil free!


Calories: 337kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 882mg | Potassium: 337mg | Fiber: 8g | Sugar: 13g | Vitamin A: 127IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg