It takes a lot to get me excited about a sandwich. I want to bite into one with layers of flavor and a variety of textures, and this vegetarian take on tuna salad delivers just that. It’s made with a base of hearty chickpeas and crunchy vegetables, but the real heroes are the gut-friendly fermented pickles and creamy Greek yogurt. And to be sure those roly poly chickpeas stay put between the bread, don’t forget to mash them first before mixing in all the other ingredients.

Start with Fermented Pickles

Not all pickles contain probiotics. To get the most benefit from this tangy ingredient, skip the center aisles of the grocery store because jarred, shelf-stable pickles are pasteurized and don’t contain probiotics. Instead, head to the refrigerated section (likely near the dairy products) and pick up a container of naturally fermented pickles, such as Bubbies.


  1. Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.
  2. Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.
  3. Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.

Recipe Note

Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.