Chickpea Salad Sandwich

LunchDinner
Written By Kai Stansberry Fields
chickpea salad sandwich

Zesty, crunchy, lunchbox-ready

Serves: 3–4 | Time: 15 minutes
You’ll need

  • 1 (15-oz) can chickpeas, rinsed

  • 2–3 tbsp vegan mayo (or mashed avocado)

  • 1 tbsp Dijon or yellow mustard

  • 1–2 tbsp lemon juice

  • 1 celery stalk, finely diced

  • 2–3 tbsp red onion, finely diced

  • 1 tbsp fresh dill/parsley (optional)

  • Salt & black pepper

  • 6–8 slices bread (or wraps)

  • Lettuce, tomato, cucumber, sprouts (optional)

Let’s Make It

1.    Mash chickpeas mostly smooth.

2.    Stir in mayo, mustard, lemon, celery, onion, herbs, seasoning.

3.    Pile on bread with fresh veggies.

Make Ahead: Filling keeps 3 days in the fridge.

Kai Stansberry Fields

Kai Stansberry Fields is a health and wellness professional and the founder and creative force behind Vegan People, a community-centered platform rooted in compassion, curiosity, and conscious living. With more than two decades of experience in health promotion, her work focuses on how Social Determinants of Health shape daily life, including the roles of mental health, nutrition, community, and environmental conditions in overall wellbeing.

Kai approaches wellness with both compassion and curiosity. She believes true health is never just about personal choices, but is deeply influenced by the systems we live in, the support we receive, and the communities we call home. Her work reflects a commitment to helping others find healing, clarity, and dignity through connection, education, and care.

She lives in Mansfield, Texas, where she shares life with her husband, their daughter, and their spirited Pomeranian, Rylie.

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