Chickpea Salad Sandwich

Simple Kraut and Chickpea Salad Recipe

Talk about easy! Pre-cooked chickpeas, fresh veggies and herbs coalesce into a creamy, dreamy chickpea salad. Add any variety of wildbrine kraut and you’re on the road to Delicioustown. While we geared the recipe for a sandwich with toasted, crusty bread, it would be equally enjoyable atop a bed of greens. Hello lunch or dinner in 15 minutes. Have leftovers or want to make ahead? This chickpea salad can be stored in the refrigerator in an airtight container for up to 3 days. This delicious recipe was developed by our partner Leah Goldglantz from Leah’s Plate.


1 can of chickpeas, drained and rinsed
3 Tbsp. avocado oil mayo
1/3 c. wildbrine sauerkraut, any flavor
1/3 c. red onion, diced
1/3 c. celery, chopped
1 Tbsp. Dijon mustard
3 Tbsp. fresh lemon juice
2 Tbsp. fresh dill
1 garlic clove, minced
1/2 tsp. salt
Pinch of pepper
Spinach for topping


15 minutes


Serves 4


1. In a large mixing bowl, add the chickpeas and lightly mash with a potato masher (or you can use a fork).
2. Add the remaining ingredients (except the spinach) and mix well.
3. Lightly toast your bread and then assemble the sandwich by placing the chickpea salad on the bread and topping with spinach, followed by another piece of bread on top. Alternatively, place the salad on a bed of salad greens.

Try wildbrine Today to Start Your Healthy Journey



Does the sauerkraut need to be cooked before eaten or is it already cooked?

The wild Bunch

Our sauerkrauts are all raw and have never been cooked, in order to preserve the beneficial probiotics. You can eat it out of the jar or heat it up but we recommend you don’t heat it above 115 degrees if you want to keep the probiotics in the kraut.

faye donohoo

If I keep my wild brine in the refrigerator why would it not be healthy long after expiration date? My grandmother kept her homemade sauerkraut all year.

The wild Bunch

Hi Faye – As long as your wildbrine products are kept in the fridge with the brine covering all of the solids – the brine is a natural preservative – it’ll be good until at least 1-2 months past the expiration date printed on the package. But even then, they’re still good to go, although the crunch might dull a bit and, since wildbrine is alive and actively fermenting, expect the flavors to continue to deepen as they chill out in your fridge. Just a side note: Make sure and always use a clean spoon when digging into the krauts and kimchis.