Dilly Chickpea Salad Sandwich Recipe
This dilly chickpea salad sandwich is one of those recipes that I make on repeat all summer long. It’s perfect for quick lunches, easy dinners, and those days when I want something simple, but still full of flavour. It comes together in just a few minutes with simple pantry ingredients, and is a great meatless protein option.
It’s fresh, creamy, and just the kind of thing you’d tuck into a picnic basket alongside a handful of fruit and something cold to drink.
Why You’ll Love This Recipe
This is one of those easy recipes that checks all the boxes
- budget friendly, quick and easy
- hearty and satisfying, with just enough creaminess
- perfect for picnics, packing into lunches, or a simple lunch (try it alongside these dilly chickpea salad sandwiches)
- versatile – spoon it over fresh greens for an easy salad
Ingredients You Will Need
- canned chickpeas
- Miracle Whip type salad dressing
- dill relish
- finely chopped onion
- fresh dill
- salt, ground black pepper and garlic powder
For serving you’ll need a bread of your choice (sandwich bread, sourdough, wraps, etc.), as well as any garnishes such as cucumber slices, sprouts, tomato slices or lettuce.
How To Make Dill Chickpea Salad Sandwiches
See the full printable recipe card at the end of this post
Drain chickpeas and transfer to a large bowl. Mash with a potato masher or a fork, leaving some of the chickpeas whole. Add dill relish, Miracle Whip, onion, chopped dill and spices.
Mix thoroughly.
To assemble sandwich scoop a generous portion onto one slice of bread of your choice. My favourite is fresh Italian sandwich bread. Spread to cover well, and add any other toppings you prefer. I personally like to keep it simple with just a pinch of salt and pepper. Top with second slice of bread and it’s ready to enjoy.
A Few Simple Tips
If you have a bit of extra time, letting the salad sit in the fridge for 20–30 minutes allows the flavours to meld together beautifully.
Fresh dill really makes this recipe shine, but if you only have dried on hand, you can still make it work—just use a little less.
If you don’t have any dill relish on hand, finely chopped dill pickles work just as well.
Variations
There are so many ways you can make this simple recipe your own, but here are a few ideas you might want to try:
- add a tablespoon of Dijon mustard
- mix in some shelled sunflower seeds for a bit of crunch
- a tiny bit of curry powder gives it a delicious depth of flavour
- substitute Greek yogurt for the Miracle Whip for a lighter, tangier flavour
How to Serve
Picnics are my love language, so you will often find these tucked into my picnic basket. If you’re planning a picnic, this sandwich travels beautifully. I recently packed them into individual lunch boxes for a relaxed afternoon, and set up a pretty picnic table that had everyone at the park stopping by for a closer look!
You can also tuck this chickpea salad into a wrap instead of bread. If you love that idea, my cilantro lime wrap is another delicious option with a fresh, summery flavour.
These chickpea salad sandwiches pair perfectly with a side of fresh crunchy veggies like carrots and celery sticks, a handful of potato chips or a garden salad.
More Picnic Ideas
Dilly Chickpea Salad Sandwich
Equipment
- 1 large mixing bowl
- potato masher or fork
- measuring spoons and cups
Ingredients
- 1 15 ounce can chickpeas, drained
- ¼ cup Miracle Whip (or similar salad dressing)
- 3 tablespoons dill relish or finely chopped dill pickle
- 3 tablespoons finely chopped onion
- ¼ teaspoon each, salt and ground pepper
- ½ teaspoon garlic powder
Instructions
- Place drained chickpeas in a large mixing bowl. Mash with a potato masher or fork, leaving about a third of the chickpeas whole.
- Add remaining ingredients into the mashed chickpeas and mix thoroughly. Chill, covered, in the refrigerator for about 30 minutes if time allows, but this is optional.
- To assemble sandwiches, scoop a generous portion of onto 5 slices of bread. Top each with a second slice of bread. SEE VARIATIONS BELOW
