Packing lunch just got a whole lot more exciting with these 12 vegan sandwiches that are bursting with flavor and creativity. From creamy avocado spreads to smoky roasted veggies, each bite offers a delightful mix of textures and tastes.
In just 30 minutes, you can whip up a week’s worth of lunches that are as nourishing as they are satisfying. Say goodbye to boring midday meals and hello to vibrant, plant-based goodness that keeps you energized all day long.
These sandwiches are a feast for the senses, combining crisp greens, hearty grains, and zesty sauces for a perfect balance. Whether you’re craving something tangy, spicy, or subtly sweet, there’s a sandwich here to match your mood. With 25 minutes of prep and a quick 5-minute cook time, they’re ideal for busy mornings or last-minute plans. Fresh, flavorful, and fuss-free, these creations prove that vegan lunches can be anything but ordinary.
Ingredients for Chickpea Salad Sandwiches
- For the Chickpea Salad:
- 1½ cups cooked chickpeas (drained and rinsed)
- 2 tablespoons tahini (or substitute with vegan mayo)
- 1 teaspoon Dijon mustard
- ½ garlic clove (minced)
- 1 teaspoon capers (optional for extra tang)
- 1 green onion (chopped)
- 2 tablespoons fresh cilantro (chopped, or substitute parsley)
- 2 tablespoons fresh lemon juice (about ½ lemon)
- Sea salt and freshly ground black pepper (to taste)
- For the Sandwiches:
- 1 handful thin green beans (trimmed)
- 1 soft baguette (sliced in half lengthwise)
- 8 to 10 Kalamata olives (pitted and halved)
- Thinly sliced red onion (rinsed and dried to reduce sharpness)
- Vegan mayo (or regular mayo, for spreading)
- ¼ English cucumber (thinly sliced)
- 1 radish (thinly sliced)
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Make the Chickpea Salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined but not pureed (it should still have some texture). Taste and adjust seasoning as needed.
- Blanch the Green Beans: Bring a small pot of salted water to a boil and prepare a bowl of ice water. Drop the green beans into the boiling water for 1½ minutes, then immediately transfer them to the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
- Assemble the Sandwiches: Spread the chickpea salad evenly on one half of the baguette. Press the chopped green beans into the chickpea salad, then top with the olives and red onion slices. On the other half of the baguette, spread a layer of mayo and arrange the sliced cucumbers, radishes, and basil leaves. Season both sides with salt and pepper to taste.
- Finish and Serve: Press the two halves of the baguette together, slice into individual portions, and enjoy immediately or pack for lunch!
Creative Topping Ideas to Elevate Your Sandwich
Switch up the flavors by adding avocado slices for creaminess or pickled jalapeños for a spicy kick. For a tangy twist, try sun-dried tomatoes or a drizzle of balsamic glaze. These small additions can make your sandwich feel fresh and exciting every time!
Perfect Pairings for a Complete Lunch
Pair your sandwich with a side of crispy kale chips or a handful of roasted nuts for added crunch. A refreshing lemony quinoa salad or a simple fruit cup can round out your meal beautifully. Don’t forget a reusable water bottle or a chilled iced tea to stay hydrated!
How to Store and Keep Your Sandwich Fresh
Wrap your sandwich tightly in parchment paper or place it in an airtight container to prevent sogginess. If prepping ahead, store the chickpea salad separately and assemble just before eating. For best results, enjoy within 24 hours to maintain freshness and texture.
Quick Time-Saving Tips for Busy Days
Use canned chickpeas for convenience, and prep the chickpea salad the night before. Blanch the green beans in advance and store them in the fridge. Keep your veggies pre-sliced in containers for easy assembly. These small steps can save you precious minutes in the morning!
Recipe Variations to Suit Your Taste
Swap the baguette for whole-grain bread or a wrap for a different texture. Replace green beans with steamed asparagus or shredded carrots. For a nuttier flavor, try almond butter instead of tahini. The possibilities are endless—make it your own!
12 Vegan Sandwiches to Pack for Lunch
Ingredients
Chickpea Salad
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ clove garlic
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground black pepper
For the sandwiches
- 1 handful thin green beans, trimmed
- 1 soft baguette, sliced in half lengthwise
- 8 to 10 Kalamata olives, pitted and halved
- Thinly sliced red onion, rinsed and dried
- Vegan mayo, or regular mayo, for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- Sea salt and freshly ground black pepper
Instructions
- Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
- Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
- Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!