My Smashed Chickpea Salad Sandwich makes an easy and delicious sandwich, but the chickpea filling is also perfectly suited as a dip or spread. It features cooked chickpeas, tangy pickles, onions, stone ground mustard, and mayo with a bit of pickle juice. Try it with sourdough bread, crackers, tucked into wraps or as a dip with celery, or cucumbers. This reader favorite recipe is ideal for a week-day lunch, light dinners, a weekend picnic or potluck!
THE Smashed Chickpea Salad Sandwich
This was the very first sandwich I blogged about on Vanilla And Bean back in 2015, just one year after I published my first recipe. This smash-up has been loved and made by many, becoming a fast favorite with readers, and made more times than I can count in my own kitchen.
And for good reason! It’s super simple to pull together, economical and can be made with pantry ingredients. The best part is, it only takes about 10 minutes to whip up! I found smashed chickpeas to be so versatile, I also created this Vegan Pimento Smashed Chickpea Salad and these mouthwatering Buffalo Chickpea Salad Wraps. With chickpeas in the pantry, they’re a blank canvas for so many flavors!
This Recipe Is
- the most made chickpea recipe in my kitchen
- reminicent of Deviled Egg Salad, yet plant based
- tangy, filling and make ahead ready
If you love homemade veggie sandwiches, you’ll enjoy this simple yet flavor packed recipe.
“Excellent recipe, goes over well with all crowds. Can be jazzed up or left as is, awesome fiber and protein source to have in fridge and snack with chips or as a full meal sandwich. Have not served this to a person who didn’t enjoy!”
Hannah
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How to Make Smashed Chickpea Salad
step by step
I tested this recipe in a food processor and also simply smashing the chickpeas. The food processor breaks the chickpeas down too far and also creates a different texture. I prefer the softer/chunky texture when made with a fork or mini masher, plus there’s no food processor to clean.
Add an Egg: a chopped hard boiled egg is a delicious addition to this salad. Follow my Steamed Hard Boiled Eggs recipe (for a fuss free egg peel), dice then stir into the salad. Adjust salt and pepper to taste – and a bit more mayo.
Traci’s Tips
- Home Cooked: for even better flavor and texture, try cooking your chickpeas from scratch!
- Chill It: this recipe improves with a little time in the fridge, so if you can, make it ahead and let it marry.
- More Creamy Please: if you prefer a creamier smashed chickpea salad sandwich, add an additional tablespoons of mayo.
- Make it Vegan: you can use your favorite mayo in this recipe, but to make it egg free and vegan, I use Vegenaise.
10 Minute Smashed Chickpea Salad Sandwich
Ingredients
For the Salad:
- 1 (425 grams) Can of Chickpeas, drained and rinsed (aka Garbanzo) or use 1 3/4 cup home cooked chickpeas
- 1/4 cup + 1 tablespoon (55 grams) Dill Pickles, finely chopped
- 1/4 cup (35 grams) Purple Onion, finely chopped, about 1/4 an onion
- 2 tablespoons (30 grams) Mayonnaise, I use Vegenaise
- 2 1/2 teaspoon Stone Ground Mustard
- 1 1/2 teaspoon Apple Cider Vinegar, or pickle juice
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 2 teaspoon Fresh Dill , fresh-chopped, or 1 teaspoon dried dill
- 1/8 teaspoon Ground Turmeric, optional for color
- 8-10 Grinds of Fresh Black Pepper
For the Sandwich (options):
- Multigrain Sourdough Sandwich Bread, or bread of choice
- Sprouts, Leafy Greens (like Kale, Arugula, Romaine), Shredded Carrots
Instructions
- Using a potato masher or fork, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar or pickle juice, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment, adding an additional tablespoon of mayo for a creamier texture.
- Store in a covered container for up to three days. Delicious alone or piled high on multigrain with accompanying veggies.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
So delicious! I didn’t have red onion so used green onion, used half plain Greek yogurt for half of the mayo, and omitted the dill and it’s still a 5 star recipe that will be in heavy rotation in my kitchen!
Hi Bridget! Thank you for your note and sharing your subs. SO glad you’re enjoying the chickpea salad!
This is genuinely one of the best sandwiches I’ve ever had in my life. I’m on a journey to consume fewer animal products (hopefully none eventually!) and I was having a really hard time getting away from standard sandwiches due to their convenience, but needed something heartier than PB&J.
This. Is. It.
I’ve been eating it every day for like the last 3 weeks and it’s always fantastic. I feel full, but in a way that doesn’t make me feel heavy, and it just… feels so GOOD to have eaten something so delicious, if that makes sense? I dunno man, I am just truly obsessed with these sandwiches, and the filling is so easy to meal prep it makes lunch time way less stressful.
Thank you!
Hi Amy! Thank you for your note and sending a smile. So glad to read your note and happy you’ve found a veggie sandwich to enjoy!
I wanted to let you know this is my favorite sandwich ever! I’ve been making it I don’t know how long, like 3 years.
Thank you for your note and sending a smile, Amanda! Yay!
I’m circling back to this recipe after not making it for over 5 years – I used to love it in a wrap or in celery boats! I now make it a little wetter using some pickle juice to loosen it and have it as a dip! Instead of mayonnaise this time I drained some light – no added sugar – greek yoghurt overnight in cheesecloth and used that instead – it adds a nice tang and keeps it lighter in fat!
Hi Anga! Thank you for your note and sharing your tips on how to use Greek Yoghurt in this recipe!
I came across this recipe looking for a new way to do chickpeas. I made it today, and already know it will be in the rotation. 1) very easy. Added bonus: I only had a handful of dirty dishes. 2) Obviously healthy and makes a great packable lunch 3) has great flavor!
It’s a win-win! Thank you for your note and giving a new chickpea recipe a go!