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Lentil + Chickpea Salad Sandwiches {a.k.a. Vegan "Egg" Salad Sandwiches}

  • Author: Brittany at
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches 1x
  • Category: Salad, Sandwich
  • Cuisine: Vegan


A hearty, high protein, veggie-packed salad that's delicious in a sandwich or with crackers. Black salt is the secret for that authentic "egg-y" flavour.



Lentil + Chickpea Salad

  • 1 cup cooked red lentils
  • 1 cup chickpeas, canned (drained)
  • 1 celery rib, finely chopped
  • 1 carrot, grated
  • 1/4 red or green bell pepper, finely chopped (optional)
  • 2-3 green onions, finely chopped
  • 1 medium pickle, finely chopped
  • 3 tbsp fresh dill, finely chopped
  • 1/2 tbsp lemon juice
  • 3-4 tbsp vegan mayo (I use 4) (or sub for hummus)
  • 2-3 tbsp nutritional yeast (I use 3)
  • 1/4 tsp black salt
  • black pepper, to taste

Lentil + Chickpea Salad Sandwich

  • 2 slices of sprouted, whole grain, or gluten free bread
  • 1/3-1/2 cup of lentil + chickpea salad
  • 1-2 leaves of lettuce (butter, romaine, spinach, or iceberg)


  1. Wash, chop and prepare all ingredients. Make sure the vegetables are chopped nice and fine. Feel free to use the chop/slice function on your food processor.
  2. Lightly mash chickpeas with a fork. Add the lentils, finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt, and pepper. Mix thoroughly with a fork.
  3. Blend 1/3-1/2 of the mixture with an immersion blender (or use the pulse function on your food processor). Mix thoroughly with a fork to even out the texture.
  4. Optional: Chill for 3+ hours before serving.

Lentil + Chickpea Salad Sandwich

  1. Scoop 1/3-1/2 cup of Lentil + Chickpea Salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!


Serve this salad with crackers for a quick healthy snack.Approx. 1/2 cup dry red lentils (split) = 1 cup cooked. Rinse ½ cup dry red lentils (split). Add the lentils and 1 cup of unsalted water to a small-medium sized saucepan. Bring to a boil and boil for 5-10 minutes (until lentils are just tender.)