Mashed chickpeas take center stage here, seasoned with garlic powder, onion powder, and smoked paprika for that savory, deli-style flavor you're craving. A generous swipe of mayonnaise, sharp Dijon, and a splash of apple cider vinegar bring everything together into a creamy, tangy filling with plenty of texture from diced celery, dill pickles, and minced red onion. Piled onto soft bread with crisp lettuce and fresh tomato slices, it's a hearty sandwich that eats just as satisfying as any classic version. The filling actually improves after a day in the fridge, making this an easy make-ahead lunch for busy weeks. Since it's completely plant-based from the chickpeas on up, it's a naturally solid pick for a vegetarian table without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Add the drained chickpeas to a large bowl. Using a fork or potato masher, mash them until most are broken down but the mixture still has noticeable chunks — aim for a texture similar to roughly chopped chicken salad, not a smooth paste.
Add the vegan mayonnaise, Dijon mustard, and apple cider vinegar to the bowl and stir to combine.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
