Vanilla And Bean

Sweet and Savory Vegetarian

Smashed Chickpea Salad Sandwich

By 198 Comments

Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious vegetarian sandwich or salad for a week-day lunch, weekend picnic or potluck! vegan or vegetarian + optionally gluten free

Smashed Chickpea Salad Sandwich (Vegan + GF) | Vanilla And Bean

How’s your week going? Have you spent some time in sunshine, soaking up some Vitamin D, maybe planting flowers, or getting some exercise?

I wish I could say I have planted an ever blooming flower or herb garden, but instead, I’ve been pulling weeds. Lots and lots of weeds. They just keep comin’. They all come out by hand or shovel. No chemicals around here. No way. Not ever. No amount of convenience is worth it.

Speaking of, did you hear World Health Organization’s announcement that the most widely used herbicide on the planet is a probable carcinogen (why even use the word probable, eh?)? Another reason to never assume anything one can buy at the local home improvement store that comes in a bottle with a sprayer is safe. And another reason to support organic farming. Why are these things even allowed to be manufactured and sold? Okay, don’t answer that. I don’t wanna get started…

Smashed Chickpea Salad Sandwich (Vegan + GF) | Vanilla And Bean

Pulling weeds is good for the soul anyway. It’s kinda like cleaning out the psychological junk, yanking, pulling, then discarding it. Some of it’s so hard to dig out, but I just keep digging until I get to the root of it. The weeds couldn’t have shown up at a better time really, because I’ve needed the therapy. I am grateful. It feels good and the yard and garden is beautiful again, once Spring clean-up is done.

This is when I love to plant flowers. It’s usually around my birthday in May when this happens. It’s an event. Rob and I take the truck down to South Whidbey at Bayview Gardens, stop and grab a coffee — we’ll need the stamina — and spend a slow, lingering afternoon walking through the greenhouse amongst the dizzying array of annuals, comparing and choosing from the vibrant flowers and trailing pot stuffers. It’s something I look forward to every year.

But, until then, let’s talk about this Smashed Chickpea Salad Sandwich.

Smashed Chickpea Salad Sandwich (Vegan + GF) | Vanilla And Bean

Who would have ever thought to put chickpeas on a sandwich, in non-hummus form? Chickpeas are somewhat like cashews and cauliflower, forever versatile and deliciously nourishing. And as same with the former, I continue to find new ways to enjoy and prepare chickpeas.

When smashed, they’re tender and can take on just about any flavor incorporated with them. Rob seems to think Smashed Chickpea Salad looks like tuna salad, while I kinda think it looks more like egg salad. But that doesn’t matter.

Smashed Chickpea Salad Sandwich (Vegan + GF) | Vanilla And Bean

What matters is how delicious it tastes between two pieces of homemade multigrain bread. It has a creamy yet sturdy texture with a bit of spice from the mustard and tang from the vinegar. There’s a bit of crunch here and there from the onion and pickle, and the dill adds a touch of freshness.

Not surprisingly, this salad tastes better the second day, after the flavors have a chance to fully incorporate. It’s a perfect salad in preparation for a picnic, the lunchbox, or potluck.

Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious sandwich or salad for a week-day lunch, weekend picnic or potluck! V + GF

As a sandwich, it pairs with any favorite veggies. I prefer sprouts, kale, and carrots, but it’s just as good with lettuce and tomato or whatever veggies you love to pile on. The best part…  the salad only takes 10 minutes to pull together! Even quicker than my Smashed Pimento Chickpea Sandwich and  Smashed Chickpea Salad with Pecans and Grapes.

Easy. Peasy. These smash ups are definitely a record around here!

I made a video to share just how simple this Smashed Chickpea Salad Sandwich is to pull together!

Oh hey, if you’re a vegetarian sandwich lover like me, then join me on Pinterest where I’m pinning the most fabulous vegan and vegetarian sandwiches from bloggers around the web.

More Vegetarian Sandwiches to Love:

Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious sandwich or salad for a week-day lunch, weekend picnic or potluck!
Print Recipe
4.99 from 57 votes

Smashed Chickpea Salad Sandwich

Tangy, a bit spicy, hearty and creamy, this Smashed Chickpea Salad Sandwich is a delicious way to enjoy nourishing chickpeas. Fabulous as a sandwich or simply as a salad. vegetarian or vegan + optionally gluten free
Prep Time10 mins
Total Time10 mins
Course: Dinner, Lunch, Snack
Cuisine: American
Keyword: Chickpea Salad, Chickpea Sandwich, Vegan Sandwich, Vegetarian Sandwich
Servings: 2 Servings
Author: Traci York | Vanilla And Bean

Ingredients

For the Salad:

  • 1 Can Chickpeas drained and rinsed (aka Garbanzo) (425g)
  • 1/4 C + 1 Tbs Dill Pickles finely chopped (55g )
  • 1/4 C Purple Onion finely chopped (about 1/2 an onion) (36g)
  • 2 Tbs Just Mayo or Vegenaise 28g or mayo of choice
  • 2 1/2 tsp Stone Ground Mustard 15g
  • 1 1/2 tsp Apple Cider Vinegar 6g
  • 1/4 tsp + 1/8 Sea Salt 2g
  • 2 tsp Dill Weed fresh-chopped
  • 1/8 tsp Turmeric optional for color and health!
  • 8-10 grinds of fresh Black Pepper

For the Sandwich (options):

  • Multigrain Bread or Optional Gluten Free Bread
  • Sprouts
  • Kale
  • Shredded Carrots
  • Lettuce
  • Tomatoes

Instructions

  • Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
  • Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!

Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious sandwich or salad for a week-day lunch, weekend picnic or potluck! V + GF

Comments

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  1. Stacie Branham says

    June 20, 2019 at 7:27 am

    I add roasted pine nuts, green peas, sweet peppers and a chopped egg. This rarely makes it till the end of the day it’s so delicious 😋

    Reply

    • Traci says

      June 20, 2019 at 11:20 am

      Oooh! Love that flavah bomb Stacie! Thank you for coming back and leaving a note! I can see why it doesn’t last… time to make another batch! :D

      Reply

  2. Samantha D says

    June 15, 2019 at 5:48 pm

    This was good. I had to saute the onion because raw onion is not my friend, and left out the avc and turmeric. Plenty tangy. I think I may add some shredded lettuce next time to lighten it up a bit. Thank you. I needed a recipe for chickpeas.

    Reply

  4. Margaret Ault says

    May 15, 2019 at 12:30 pm

    I would give this 10 stars if I could! Every year we make fresh tuna salad at Cape Hatteras and I was wondering what in the world we would do this year….Enter this sandwich which is just crazy good and we have already served to friends who are not vegetarian or vegan and they both wanted the recipe. Winner!

    Reply

    • Traci says

      May 15, 2019 at 1:10 pm

      Cape Hatteras!!! Ohhhhh it’s been years since I beamed at the Hatteras light.. what a treasure! Thank you Margaret for coming back and leaving a note, for making and sharing the recipe. Isn’t it SO easy and tasty? Now you know what you’ll make at Hatteras! Hooray!

      Reply

  5. Marta says

    March 25, 2019 at 11:10 am

    This is delicious! I’ve been trying to find a good chickpea smash salad and yours was the first I came acroos. I’ve made it and no longer need to search for another option. Definitely a hit in my house!

    Reply

  6. Linda P. says

    December 21, 2018 at 5:16 pm

    I’ve tried several chickpea salad recipes, and this is the best! I thought surely I won’t need that apple cider vinegar because the homemade cashew-based mayo I make has ACV and lemon juice, too, but it did need it! The only change I made was to try black salt in addition to the tumeric to give it a little of that tuna salad sort of taste. It was great tonight when I tested it, so if it’s better tomorrow, I can’t wait for my lunch. I’m going to a family cookie-baking day.
    Since I’m the only vegan, I’m packing my own lunch. After reading some of the comments above, I toasted sunflower seeds to sprinkle on top as I make up the sandwich. Like one of your other readers, I’ll be eating mine on Ezekial bread. Thanks so much!

    Reply

    • Traci says

      December 26, 2018 at 12:15 pm

      Hi Linda! Thank you for coming back and leaving a note! So happy to hear you’re enjoying the recipe… I find this recipe resonates with so many types of eating preferences! I’d like to give your cashew based mayo a go! It sounds delightful!

      Reply

  7. kelly says

    December 8, 2018 at 6:15 pm

    Love the video Traci! So nice to see you, beautiful job. And this recipe is a family favorite! It is seriously delicious (those briny flavors…).

    Reply

  10. Preeti says

    September 19, 2018 at 5:49 pm

    Delicious! I subbed a couple tablespoons of yogurt for the vegan mayonnaise since I didn’t have any on hand. We all enjoyed dinner (open-faced on bread toasted with butter, on crackers, and just by itself). Can’t wait to enjoy it for lunch tomorrow. Next time I will add a splash of hot sauce. Thanks so much for an awesome addition to our weeknight menu.

    Reply

  12. Topaz Ermshar says

    August 10, 2018 at 5:56 pm

    After looking to a dozen different recipes and attempting to create my own at different times, I am going to make this and take it to our church potluck tomorrow. I will let you know the reviews. :)

    Reply

  13. Ciarra says

    July 13, 2018 at 11:15 am

    I like this version better than the one in my vegan cookbook, as it just had too much stuff in it. This is perfect. I used Dijon mustard, apricot smoked salt, and sweet yellow onion because it was what I had on hand. It was good in a spoonful, but I can’t wait to try it as sandwich for my dinner at work tonight. I’ll be serving it on my mom’s homemade sourdough bread with some leaf lettuce.

    Reply

  15. Sara says

    June 5, 2018 at 4:52 am

    This recipe is perfect for all occasions and audiences and I wish I could give it 7/10 stars. I’ve made it for picky eaters (students in a special needs class), winery hopping, and for a family in mourning. EVERYONE so far has asked for the recipe (yes, even the students). It’s a crowd pleaser, cheap, and easy. What’s not to love?

    Reply

    • Renee says

      June 15, 2018 at 10:57 am

      I have been vegan for 27 years as of August. I am always making up recipes as I am usually raw. I came across this recipe and it blew me away! Absolutely delicious! I left out the ACV and used a teaspoon of 100 percent maple syrup instead. Also put the pickles on the side. OMG, so yummy! Thank you so much! I am one that eats for health, not really enjoyment. I have been that way since I was a little girl. This I am eating with pure joy!! Even my German Shepard Klaus was begging for some!!

      Reply

  16. Corina says

    April 23, 2018 at 4:18 pm

    OMScience this is delicious!!!! I’ve made it so many times & in so many variations, I had to comment. Thank you sooo much for posting & pushing the Vegan addenda of love equality & respect for animals & our beautiful Earth through amazing recipes. Thank you for being a part of the Vegan movement.

    Reply

  17. shelby says

    March 7, 2018 at 9:21 am

    I never comment on blog posts-this is the first time ever! But I just HAD to come here and say that this recipe is just fabulous! I wanted to share my one add in to this: pine nuts! I chopped everything in a manual food processor and threw in a generous amount of pine nuts. They add a soft crunch (is that a thing?) and subtle nutty flavor and it’s just perfect. This makes an amazing dip with some blue corn or sweet potato corn chips. Thanks for my new favorite lunch!

    Reply

    • Traci says

      March 7, 2018 at 2:11 pm

      Hi Shelby! So happy to read your note and grateful you wrote it! I’m just going to have to toss a few pine nuts in next time I whip this up! Sounds SO good! And YESSSS to the dip!!

      Reply

    • Anga says

      March 7, 2018 at 2:15 pm

      Great idea about adding pine nuts – I absolutely love them – I wonder if roasted pumpkin or sunflower seeds would also be nice in there.

      I actually add pomegranate seeds when they are in season and serve in celery boats – the pomegranate turns the spread a grey colour though – so I only add it at the very last minute on top!

      Reply

      • Traci says

        March 7, 2018 at 2:23 pm

        Such a great idea Anga about the celery boats and poms! Love it! I think sunflower seeds would be a fabulous addition! Thank you for your note!

        Reply

  18. Rosie says

    March 7, 2018 at 9:15 am

    I made this for dinner last night, piled high between a couple of slices of Ezekinl bread, and it is DELICIOUS!
    I made my own vegan mayo and a side of roasted potatoes. So good.

    Reply

  19. Julia says

    February 26, 2018 at 10:59 am

    Woah this is really good, eating it right now. The only thing is though, I think I might have to reduce the amount of mustard- wooooo weee that is spicy!!! It’s like a stinging slow burn and I just want to eat more but is hurts 😩 lol

    Reply

  20. Elin says

    February 12, 2018 at 5:05 am

    Wow! I’m a collegiate long distance runner and I’m always looking for new and healthy recipes to try. Made this for lunch after my run on rye bread and it was so good! Love the flavor of the dressing. Thanks for the recipe :)

    Reply

  21. Lisa says

    January 6, 2018 at 7:06 am

    Newbie here trying out vegan recipes. Made it this morning for breakfast and put together a sandwich with tomato and mung bean sprouts. WOW! So good. Ate half and was really pleased…but then thought, hey how about some hot sauce (love me some hot sauce) so added a few drops to the other half of the Sammy and again…WOW!
    Thank you for thus recipe :)

    Reply

      • Sarah N Gibson says

        January 30, 2018 at 7:55 am

        Made this for breakfast and lunch it was delish. i did not have tumeric powder so i used curry powder, and a little red pepper flakes<celery,and green bell pepper what a great and wonderful dish the possibilities are endless. Thank you

        Reply

  22. BARBIE says

    January 5, 2018 at 5:50 pm

    FLAVOUR, FLAVOUR, FLAVOUR!!!!!! Mmmm…SOOO good!!!
    OK, I love this recipe!!!
    So simple!
    I was so pleased that I had all of the ingredients on hand!
    THANK YOU! :)

    Reply

  23. Elizabeth says

    December 5, 2017 at 3:28 pm

    After eyeing this yummy looking sandwich for a longgg time I finally got around to making it and am glad I did! It’s so so good! Not only is it flavorful the textures are nice, it’s pretty, and healthy! Thank you Traci :)

    Reply

  26. Elizabeth says

    September 6, 2017 at 11:35 am

    Okay, this is freaking amazing! Just made it. I should mention that I am not a plant based eater, but do try to limit how much meat I eat. I work out regularly and struggle with what to have for lunch during the week. I need protein in the middle of the day, but like to skip the turkey hoagies or other standard lunch fare that finds it way into our office lunch room.

    Smashed Chickpea Salad–YES PLEASE!!!

    This is just fantastic. It took everything I had not to eat it straight out of the bowl while my bread was toasting.

    Thank you so much! Great recipe!

    Reply

    • Traci says

      September 7, 2017 at 5:59 pm

      Hehe! Your note made me giggle, Elizabeth! Hooray! A fast, protein filled lunch for you! YES PLEASE! I completely understand… You’re so welcome! :D

      Reply

  27. Nancy says

    August 16, 2017 at 7:07 pm

    This is one of my favorite sandwich recipes. It is health, flavorful, delicious and easy to make. It’s one of my go-to recipes.

    Reply

  28. Lisa Juarez says

    August 9, 2017 at 4:40 pm

    Let’s just say that I’ve made this recipe (without pickles because I didn’t have any in the house) twice this week. I took a salad to work today and kept thinking about this recipe. It’s the most delicious sandwich I’ve ever had since I started eating plant-based two weeks ago. Thank you from the bottom of this teacher’s heart!!!! Y U M !

    Reply

    • Traci says

      August 9, 2017 at 4:43 pm

      I have a soft spot in my heart for teachers, Lisa <3 So happy you're enjoying this sandwich.. but just wait until you add pickles. Really. It takes it over the top!! Thank you for your note! :D

      Reply

  29. Marin Haning says

    July 25, 2017 at 11:49 am

    I just discovered your site and this is the first recipe of yours that I made and it was delicious! Very excited to explore more of your creations :) This recipe will be on file for future use – over and over..
    Thank you!

    Reply

  30. Monica Bierma says

    July 5, 2017 at 12:57 pm

    Traci-thanks so much for re-posting this recipe! We made a batch of it at the lake this past weekend & served “open faced” on a nice, wholegrain bread as an appetizer/snack. Huge hit! I’ve passed your website on to a few folks already. Keep up the great work! Monica

    Reply

      • Heather says

        July 11, 2017 at 9:03 pm

        I absolutely love this recipe! I ate the entire thing for two meals today. But I’m a little afraid to love it “too” much because of the calories..I’ve seen it listed anywhere from 645 to 1,009 for this! Any idea what the nutrition/calorie count is for this without bread?

        Reply

        • Traci says

          July 12, 2017 at 6:50 am

          Hey Heather! Thank you for your note. I’m so glad you love the recipe! I don’t know the nutrition/calorie count for this recipe. There are online calculators available however. My can of chickpeas say 120 calories per serving (3 servings) so with just a few other things added, I can’t see how this recipe would reach into the range of 645 to 1009 per serving. But again, I just don’t know.

          Reply

        • Terry Gauvin says

          August 10, 2018 at 3:52 pm

          I tried this recipe and fell in love with it. Ientered all the ingredients on my phone ap.(Mynetdiary) and it added up 518 calories For the complete recipe.

          Reply

  31. Christine says

    June 21, 2017 at 11:38 am

    Hello, I’m interested in making this, but I would make it for meal prep so it would last for 5 days. Since your recipe says that it lasts 2 days in the fridge I was wondering if you know how well this freezes so I can eat it the entire week. If you have any other suggestions for how I could make this work for five days I’d appreciate hearing it!

    Thanks.

    Reply

    • Traci says

      June 21, 2017 at 12:13 pm

      Hi Christine! Thank you for your note. It probably lasts up to three days in the fridge, but it just wont be as ‘fresh.’ I include optimal eating times in my recipes, rather than how long before it’s just not edible. Does that make sense? I’ve not tried freezing this recipe, but you could give it a go. If you do, please let us know how it works for you!

      Reply

  32. Cheyenne says

    June 16, 2017 at 7:50 pm

    This recipe is amazing, I came across it last week and made a batch last night, I’m already using the leftovers as a dip so delicious and filling. Easily a new staple recipe.

    Reply

  33. Ang says

    May 29, 2017 at 12:37 pm

    Wow! I can’t believe how tasty my sandwich was! The turmeric gives it that extra flavor. I would have never thought to use turmeric outside of my curries. Along with the chickpea mixture, I also topped my sandwich off with avocados, carrots, and mushrooms. I will definitely keep this in my lunchtime rotations!

    Reply

    • Traci says

      May 29, 2017 at 1:18 pm

      Hooray Ang! Thank you for sharing your additions and your kind comment. I’m so happy you’re enjoying the recipe! Who knew – turmeric! Yay!

      Reply

  34. Jan says

    April 27, 2017 at 7:02 am

    Saw this recipe on Pinterest last night about midnight. Got up this morning, got the ingredients together, made is and had half a sandwich for breakfast with a cup of coffee. I loved it. I am a new plant based eater and this recipe will help me stick to it. I cannot wait to try more of your recipes. I am am happy today.

    Reply

    • Traci says

      April 27, 2017 at 7:16 am

      Good Morning Jan! Thank you for your note.. I’m SO happy you enjoyed the recipe.. this one is a favorite around here! I think it tends to get better with an overnight rest too! :D

      Reply

      • emilie says

        May 15, 2017 at 12:00 pm

        I have made this twice now and I am in love with it! I can’t get enough! Even the nurses at work have fallen in love with it and I had to send them all the recipe. Thank you so much!

        Reply

          • Jan Doyle says

            May 16, 2017 at 5:33 am

            I, too, have made this recipe again and as per your instructions, let it set in the fridge overnight. I still enjoyed it as much as the first. This time I added a little celery. Liked the added crunch. Thanks again for the delightful recipe.

  35. Sharon says

    April 10, 2017 at 9:14 am

    This is wonderful! I try to eat vegan as much possible and was really missing egg salad! This such a great substitute. Made 8 sandwiches for a float trip yesterday and they were a hit. Thanks for sharing this!

    Reply

    • Traci says

      April 10, 2017 at 11:15 am

      Perfect for a Spring float trip! Hooray! So happy to hear Sharon and what fun! This sandwich is one of my favorites to take to the great outdoors with me! SO happy everyone enjoyed it! :D

      Reply

  37. Laura Bohlcke says

    March 11, 2017 at 2:05 pm

    Just whipped up a batch of this for dinner. So delicious! So easy! As a long time vegetarian, I am always looking for new and tasty things and this one definitely makes the list. Thank you!

    Reply

  38. ij says

    March 5, 2017 at 7:19 pm

    I just tried this recipe tonight and it is amazingly good! I added some pickle juice for good measure. Thanks so much!

    Reply

  39. Tracy says

    February 4, 2017 at 9:29 pm

    Let me just say this I had to come home to make this chickpea salad, I will tell you this while I take a huge breath AMAZING . You keep the great food ideas coming. My new go to food.

    Reply

    • Traci says

      February 5, 2017 at 7:23 pm

      Hey Tracy! Your note totally cracked me up! LOL! I’m so happy you’re enjoying it… I love it too! Thank you for sharing and trying out the recipes!

      Reply

  40. Kirsti says

    February 2, 2017 at 11:14 am

    Just had to comment because this chickpea salad is SO GOOD! I saw it on Pinterest and thought I’d give it a try for dinner tonight, and wow. Having been a vegetarian since I was a kid I can tell you this chickpea filling ranks among some of the best sandwiches I’ve had! :)
    That said, the chickpeas didn’t make it on to bread as I shovelled it in with cucumber slices and potato chips…

    Reply

    • Traci says

      February 3, 2017 at 8:38 am

      Hahahaaa! I cracked up reading this, Kirsti! OMG… I completely get it! SO good… And with potato chips? Now I GOTTA try that! Kettle with black pepper would be over the top! LOL! :D

      Reply

  41. Maryam Kammoun says

    January 19, 2017 at 8:19 am

    In a great attempt to be vegan, I skipped the typical tuna salad, grabbed some garbanzo beans and followed this recipe. Boy am I glad I did. Took about 10 minutes and its delicious. Thank you for this recipe! Will be making it again.

    Reply

  42. Liz says

    October 29, 2016 at 2:18 pm

    My husband and I are trying to eat meatless Monday-Friday, but our biggest hindrance is lunch meat sine it is so quick and easy to pack a sandwich. We made this today during weekly meal prep (using pressure cooker chickpeas instead of canned). THIS RECIPE IS DELICIOUS! It might just be the solution we need to adhere to our diet! Thank you for the awesome recipe! (Note: I omitted onion due to my husband’s preference and added a few shakes of Tabasco to kick it up a notch!)

    Reply

  44. Allison says

    August 1, 2016 at 4:34 pm

    Absolutely love this recipe! Easy to prepare and easy to grab and bring to work. Fairly healthy too. I make it regularly now; sometimes I add pickle juice instead of the ACV. Thanks for the recipe!

    Reply

  45. Nina Otazo says

    June 23, 2016 at 1:44 pm

    We really enjoyed this – so flavorful! We added some lemon juice and other veg, like cucumber and red peppers. We had open faced with gluten-free English muffins with romaine and tomato slices with avocado on the side and extra pickles. We love pickles! Thanks so much!

    Reply

  46. Kathryn says

    May 29, 2016 at 9:03 am

    I am just transitioning to becoming vegan and have been finding it somewhat difficult to find recipes that I really enjoy. I saw this recipe and decided to give it a try since it looked so good. I have to say I was hesitant because I’m not too big on spices in my food, but this sandwich is soooo amazing! It was delicious and so easy to prepare. I just wanted to say thank you for sharing your recipe, it is going to be something I make regularly. If you haven’t tried it yet, go for it! Your only regret will be not having more.

    Reply

  47. Ashley says

    May 16, 2016 at 9:20 am

    This recipe sounds delicious! I am looking forward to trying it this week! I also couldn’t help but admire your napkin/dish towel. Would you mind sharing where it is from? Thanks!!

    Reply

    • Traci says

      May 16, 2016 at 10:21 am

      Hi Ashley! Thank you so much! I hope you enjoy it. I’ve had this towel for years. If I recall correctly, I think I got it at Crate and Barrel. I hope this helps!

      Reply

  48. DIana says

    May 13, 2016 at 7:11 am

    Traci-
    I love this recipe! I’ve made it a TON, for all kinds of events: dinner or lunch, we had it as a dip with the “Food should taste goo” tortilla chips while boating last summer and as an elegant vegetarian option at my sister’s wedding brunch! Thanks so much!

    Reply

    • Traci says

      May 14, 2016 at 6:50 am

      Hooray Diana! This makes me so happy and I appreciate your report! No doubt this is a versatile recipe and a crowd pleaser. It’s a take with you anywhere type of salad… It made it’s way to my first picnic of the season just last week! I adore this recipe too. Thank you so much! :D

      Reply

  49. Milena says

    April 22, 2016 at 5:58 am

    Love this recipe! This will be a new staple for my fiance’s packed lunches. I can’t wait for summer so I can add some garden fresh veggies on this sandwich. If anyone out there wonders, I made it with regular mayo and it turned out great. But next time I might try it with hummus just to see. I’m actually excited to make this again and substitute ingredients depending on what we have in the fridge! Thanks for this.

    Reply

    • Traci says

      April 22, 2016 at 4:08 pm

      Thank you so much for sharing, Milena and for sharing your tips on making this with ingredients you have on hand! No doubt, a versatile recipe! :D

      Reply

  50. Angel says

    February 22, 2016 at 9:04 am

    This was absolutely fantastic. So flavorful and filling!! I also just wanted to say I love it when people give weight measurements in their recipes, since volume measurements can differ. I was a little confused on the Vegenaise measurement of 114g though. I ended up just using what the jar measurement says (1 Tbsp= 14g) and doubled that for 28 grams total. It turned out delicious :) Thanks so much for sharing this recipe!!!

    Reply

    • Traci says

      February 22, 2016 at 9:13 am

      Hooray Angel! SO happy you enjoyed the recipe!! Thank you for pointing out my 114g error. Oh My – this would be so different with that much mayo in it. I’ve since fixed it. I’m happy to know you’re using the weight measurements. This helps me know what to include in my recipes moving forward! Thank you for sharing my dear! :D

      Reply

  51. Ange says

    February 21, 2016 at 4:09 pm

    I’ve made this twice and it is my go-to sandwich filling for lunch. Especially good on a wrap with goats cheese and roasted sweet potato!

    Reply

  52. Emily says

    February 18, 2016 at 7:13 am

    Love this recipe! I had a really ripe avocado sitting on my counter so I substituted half of that for the vegan mayo and it turned out great! This has the consistency of chicken salad, it’s so good!

    Reply

    • Traci says

      February 18, 2016 at 9:03 am

      Hi Emily! What a nourishing and delicious adaptation! That avocado adds so much more to this sandwich! Thank you for sharing my dear! SO happy you love it! :D

      Reply

  53. Alanna says

    February 8, 2016 at 8:06 am

    Hi Traci! I’m a new subscriber to your blog and I’m so happy to have found it! I’m in the process of converting to a mainly vegan/vegetarian diet (with some occasional dairy and fish as a rare treat :)
    In an effort to prepare a quick lunch and use up a lonely tin of chick peas in the cupboard I typed ‘chick pea’ into your search engine and voila! YUM!
    In an effort to curb my food/grocery spending habits I used what I had in the fridge and cupboard so added some freshly chopped parsley instead of dill and some chopped green olives and capers instead of the pickles :)
    Teamed it with yeast free Spelt flour bread and some chopped lettuce. Sooo yummy, wholesome and really filling!
    Thanks so much again for the recipe and keep up the great work with this beautiful blog :)

    Reply

    • Traci says

      February 9, 2016 at 10:18 am

      Oh Alanna, this makes my day! :D Thank you for sharing, enjoying Vanilla And Bean and subscribing! I’m so happy you enjoyed this. I love it too! Good for your efforts on your lifestyle shift! Yay YOU!! Keep up the efforts… it’s such a rewarding journey! xo

      Reply

  56. Kerry says

    August 9, 2015 at 11:31 am

    This recipe is absolutely delicious! I made it following the recipe then tasted it… I HAD to make a double batch. I also made it to have for dinner later tonight and I’m not sure I will be able to wait. This will now be a regular meal in our house!

    Thank you for posting an incredible vegan recipe!!!

    YUM!

    Reply

    • Traci says

      August 10, 2015 at 11:34 am

      Hooray! So happy to hear this Kerry and thank you for sharing your success! Good thing it whips up fast and easy… another batch is always just a bit of work away! :D

      Reply

  57. Taylor @ The Girls on Bloor says

    June 27, 2015 at 10:15 am

    There’s a place somewhat close to where I live that advertises itself as a “vegetarian butcher” and makes this amazing chickpea “tuna” salad. Yours definitely reminds me of that! Will have to try it out and compare :)

    Reply

  58. Kaz says

    June 12, 2015 at 4:50 pm

    Whipped this up while I should have been getting ready for work ! OMG awesome stuff, I did not have vegenaise so just mashed some avo into mix instead. So good will definately be making this again and again !!!! You could also take down a little smoother and use as dip for veggies or crackers. Oppsy better go get ready for work ;)

    Reply

    • Traci says

      June 15, 2015 at 5:19 am

      Oooh, the avo sounds fabulous, Kaz! And using it as a dip for veggies or crackers is a delicious idea! Thank you for sharing Kaz! :D

      Reply

  59. Fleanette says

    June 6, 2015 at 6:06 am

    Awesome! I’ve been missing tuna mayo sandwich ever since I’m a vegetarian. This alternative is so perfectly matching my craving!
    I had to adapt a bit : Used white beans because I had no chickpeas on hand. I also added some capers and replaced vinegar with lemon juice. I just thought : what would I want in a tuna sandwich, and it turned out great.
    I’ll post the adapted recipe on my blog with a link to you :)

    Reply

  60. Kristen @ The Endless Meal says

    May 31, 2015 at 2:10 pm

    I love this! I always take a tuna salad sandwich with me when I go hiking, but between over fishing and their high mercury content I never feel right about it. This is what I’m taking next time I head into the woods!

    Reply

    • Traci says

      June 1, 2015 at 5:37 am

      Ha! Love this! I couldn’t agree more, Kristen. Just this weekend, I packed up a bowl of this, some butter lettuce and took it with me on our outing. We picnicked then hiked, and it kept me full and satisfied! You’ll love this! :D

      Reply

  61. Ron says

    April 30, 2015 at 12:19 pm

    This was incredible. It’s no doubt a new staple in our diet. Tangy, crunchy, smooth … all in one bite. Thank you for sharing this.

    Reply

  62. Gwynneth says

    April 26, 2015 at 9:31 am

    This was really great! It’s like a dub on egg salad. I used to love egg salad before I became vegan, and now I have this. It’s really amazing.

    Even if you don’t like creamy things like me, you can add less mayo and it’ll still be great.

    I added some dill pickle juice, too! lol

    Overall, this is so great and really easy :)

    Reply

  64. Evi @ greenevi says

    April 19, 2015 at 11:31 am

    This is gorgeous, Traci! Chickpea salad is just the best :)
    But actually I’ve never tried one in a sandwich, so I’m intrigued.

    And your pictures are so beautiful, oh my goodness!

    Reply

  65. Izzy says

    April 14, 2015 at 9:16 pm

    I’ve been patiently waiting for you to post this delicious sandwich!! Isn’t chickpea salad the best?! It is my new favorite! These look delicious! I gotta make them for lunch soon :) We were in Iowa all last week and it was pretty cold and rainy but now we are back in sunny Tucson and I’m scared that summer has already hit! All the more reason to not turn the oven on at all and instead enjoy this beautiful sandwich of yours!

    Reply

  66. Ceara @ Ceara's Kitchen says

    April 14, 2015 at 1:44 am

    Let’s talk about this GORGEOUS sandwich that I want to reach through my screen and eat right now and not about the WHO LOL. Possible carcinogen?! Give me a break! It’s scary how things that have such monumental effects on everyone’s health are so easily disregarded by the world’s leaders! It makes me so frustrated – all the more reason to buy organic :)

    But back to this sandwich. I have had the biggest chickpea obsession lately! They have been making their way into everything in my kitchen. and they look gorgeous in between your multigrain bread – YUM and Pinning :)

    Reply

  67. Kristin Howell says

    April 12, 2015 at 6:30 pm

    …..I have no words other than THANK YOU for posting this!!!!!! How awesome to find a yummy and easy/quick lunch to make for the week; you really hit the nail on the head with this. It reminds me of my childhood, except it tastes BETTER than any chicken salad I have ever had. My husband and I have recently started a vegan lifestyle and finding recipes/ideas like this make the transition oh so easy. I have even shared this with my not-so-healthy mother in hopes she sees how easy it is to make comfort foods healthy :) Thank you so much again!! <3<3<3

    Reply

  68. Sarah @ SnixyKitchen says

    April 12, 2015 at 5:33 pm

    Oh Traci, I wish I could hire you to come pull all of the weeds from our backyard! It’s basically just overtaken with oxalis sour grass right now! Although I did pull a couple of weeds this weekend – some wild onion flowers to put in my soup. Hahaha – I’m much less productive than you. I bet your yard looks beautiful! And this sandwich?! I’m all over the smashed chickpea idea – sounds like the perfect thing for a picnic.

    Reply

    • Traci says

      April 14, 2015 at 10:26 am

      hehe, Sarah… Productive? A dissertation? I think not. Perhaps weed pulling between the ice cream eating and writing will do the trick! A picnic sounds lovely! :D

      Reply

  70. Lisa @ Healthy Nibbles & Bits says

    April 11, 2015 at 7:44 am

    My goal this spring is to get several herb plants going in my apartment. So far, I haven’t done anything, hah! I don’t even have to deal with weeds like you do!

    I am digging the textures of this smashed hummus sandwich. I usually slather on a thin layer of hummus, but making the chickpeas the center of the show sounds great, too!

    Reply

    • Traci says

      April 11, 2015 at 9:13 am

      Oh fresh herbs are the best! I grow mine in pots, right outside the kitchen and it’s the best!! The ultimate fast food! Oh yes, the texture.. it’s good, Lisa! :D

      Reply

  71. Julia | Orchard Street Kitchen says

    April 11, 2015 at 7:28 am

    Pulling weeds sounds like no fun, Traci! But I have to say that I am jealous of your garden. As a city dweller, I long for a day when I can have a garden too, weeds and all! And I loved hearing about your annual trip to pick new flowers out. How sweet!

    This sandwich just looks absolutely perfect. You’re right that chickpeas are wonderfully versatile! I love how you’ve added some mustard for a bit of punchy flavor. And the addition of some sprouts for crunch is genius!

    Reply

    • Traci says

      April 11, 2015 at 9:12 am

      Pulling is definitely better than the alternative. So I pull! And am grateful. :D Oh yeah! That mustard is punchy! hehe! And sprouts.. oh my. What can I say. Smitten. :D

      Reply

  72. Chris says

    April 11, 2015 at 5:50 am

    As a fellow weed puller, thank you! I sometimes think my neighbors must think we are a little loopy out there pulling our weeds by hand, no chemicals. But it is so worth it! I wish more people would see how easy it is to not use the chemicals… But the lure of a perfect garden and lawn is powerful in this country. A waste of time and so, so bad. Off the soapbox, I have to say, I really love the look of that sandwich! Might just be lunch today, after an hour or so of weeding :)

    Reply

    • Traci says

      April 11, 2015 at 9:10 am

      I’m with ya, Chris! Thank YOU! I know, I see them out there too…. I cringe. This will be a good sandwich to recharge with after weeding! Very satisfying! Hope you get em all, Chris! :D

      Reply

  73. mira says

    April 10, 2015 at 10:41 pm

    Gorgeous! Love the freshness and pictures are great! I saw it on Facebook the other day and totally forgot to check the recipe out! Is there a way to send me some, because mine will not look as beautiful ? :)

    Reply

  75. Chelsea @ Chelsea's Healthy Kitchen says

    April 10, 2015 at 4:01 pm

    Mmm Traci this sounds and looks amazing! I love hummus on my sandwiches, but I’ve yet to go the smashed chickpea or chickpea salad route. I actually find I’ve been really uninspired when it comes to sandwiches lately. I went through a phase in my teens where I seriously LIVED on sandwiches. My family would make fun of me because I would even order them out at restaurants! I think I burnt myself out on them though because I just don’t eat them as often anymore. I’ve been craving a good oen though, so this is the perfect sandwich inspiration I needed!

    Reply

  76. Meg @ Noming thru Life says

    April 10, 2015 at 12:30 pm

    It’s funny… I just had my first adventure with a smashed chickpea sandwich just a week or two ago. Your’s looks so much more legit than my very basic rendition was. So I’m thinking smashed chickpea sandwich deux! :)

    Reply

  77. Lynne says

    April 10, 2015 at 12:20 pm

    Yum! They grow a lot of those critters around here, chickpeas. We call them “garbs.” I have some harvested and taken from the combine. They aren’t organic, unfortunately. I cook them up in the slowcooker. It’s kinda fun. They are done when I can smell them a lot!

    The bf has a son who is vegan. He will be in town for a tonsillectomy. I’m hoping to have this ready for him as he prepares for his surgery!

    Reply

    • Traci says

      April 10, 2015 at 6:22 pm

      How wonderful to have such close access to ‘garbs’! I’ll have to pop some in the slow cooker soon, it sounds good! I hope your patient enjoys the recipe and his tonsillectomy goes well! :D

      Reply

  78. Kathleen | HapaNom says

    April 10, 2015 at 10:57 am

    This sandwich is absolutely stunning! I love all of the wonderful, fresh ingredients you have. And I love that this is the type of sandwich that will leave you feeling totally satisfied both physically and mentally. A brilliant recipe and gorgeous pictures!

    Reply

    • Traci says

      April 10, 2015 at 11:10 am

      Thank you, Kathleen. I can’t seem to get enough sprouts lately! The sandwich is so satisfying… and filling! Thank you for stopping by!

      Reply

  79. Kelly @ Inspired Edibles says

    April 10, 2015 at 10:28 am

    Traci, I love seeing traditional ingredients used in novel ways and when they are as nourishing as chickpeas, I get especially excited. I imagine your smashed chickpeas to be the perfect chunky consistency for a sandwich and a great change-up from some of the more customary sandwich salad fillings. Equally beautiful are all of the lovely accompaniments – plump sprouts, carrots, kale and, it must be said — Pickles!! (a personal fave – you know, goes hand-in-hand with the briny olive obsession thing – I take mine super sour and extra-garlicky ;-) ). You know what else? the turmeric… what a thoughtful inclusion (I’m seeing nods to curcumin everywhere these days and I think it’s great). Given turmeric’s relatively mild flavor, I would toss in a couple teaspoons but that’s just me (it might funkify the color a bit more than one would ideally want (!) ) — beautiful recipe Traci.

    Reply

    • Traci says

      April 10, 2015 at 10:50 am

      Thank you, Kelly! :D Traditional, yes. This recipe totally reminds me of my mom’s egg salad. It always made an appearance on picnics, family gatherings, or on special occasions. Ohhh the briny olive thing!! YES! I love pickles too. In fact, Rob and I go to great lengths each August to find the freshest pickling cukes and dill, then we spend an afternoon pickling! Our stock lasts us the whole year. We do mostly sliced, wedged and whole pickles making many extra garlicky. It’s so much fun and people love getting them as gifts. Yes… the turmeric. I tried adding more at one point and the color was a bit funky! hehe! I’ve been putting it in smoothies though, as well as loading hummus up with it! It is sooo good for us for sure! I hope you enjoy the recipe, Kelly.

      Reply

    • Traci says

      April 10, 2015 at 7:29 am

      Thank you Aubrie! So simple, I know! I couldn’t believe I hadn’t tried it either… the magical chickpea, smashed! :D I hope you enjoy the recipe!

      Reply

  84. Annie @ ciaochowbambina says

    April 10, 2015 at 3:34 am

    I would happily hang one of these pictures in my kitchen… So beautiful, Traci! I love chickpeas but I haven’t ever thought to prepare them this way. Delicious! We’re heading to Long Island this weekend for my son’s lacrosse. On the road again…I guess the weeds will just have to wait – that’s okay – weather’s not permitting, anyway. Have a lovely weekend, my friend!

    Reply

    • Traci says

      April 10, 2015 at 6:57 am

      Thank you, Annie! :D That’s such a good idea! I need to do it! I hear you on the weeds, waiting. Yup, they’ll always be there when you get back :( . Why isn’t there some secret weed puller that comes when one is away to take care of it?! You too, have a lovely weekend!

      Reply

  85. Pang @circahappy says

    April 9, 2015 at 7:00 pm

    I love love love this sandwich SO MUCH even though I am not at all a vegetarian :)
    All those textures & flavors I can only imagine right now, but I will taste it this weekend. Need to grab a couple of things to make this good-looking sandwich :)

    I am with you on all points, by the way. Better weed than chemical any day :)

    Reply

  87. nicole (thespicetrain.com) says

    April 9, 2015 at 2:15 pm

    The sandwich looks wonderful, as always! And I love pulling weeds, too! It’s so satisfying. Our cat loves to watch me pull weeds. She sits in the opposite corner of the bed and observes, probably wondering, “why on earth is she doing that, is she hunting for voles?”

    Reply

  89. Natalie @ Tastes Lovely says

    April 9, 2015 at 10:16 am

    Now THIS is a vegan sandwich I can get behind! My mom is vegan, and I’m always looking for new recipe inspiration for her. But this one looks so good, I’d make this for myself. And your homemade bread? Still dreaming about it : )

    Reply

    • Traci says

      April 9, 2015 at 12:59 pm

      Yayyyy!! So happy you’ll share it with your mom! I hope you two (three – maybe Shawn too) enjoy the recipe, Natalie! Go make that bread Natalie!! <3

      Reply

  91. Emilie @ The Clever Carrot says

    April 9, 2015 at 7:44 am

    Ok, so first of all, don’t even get me started on weed roundup! Ridiculous. And secondly, I have all of the ingredients to make this for lunch today (except for your homemade multigrain bread). A girl can dream… xo

    Reply

    • Traci says

      April 9, 2015 at 12:46 pm

      Yup, yup. Yayay! On ingredients in the pantry! I love it when alchemy happens! I know this would be fabulous on your Sourdough!! Hope you enjoy it Emilie!! :D

      Reply

  94. Geraldine | Green Valley Kitchen says

    April 8, 2015 at 10:15 pm

    Can I come over right now to share this sandwich with you? I love a good chickpea sandwich and this looks heavenly. What is about a good sandwich – sometimes that’s all you need – a hearty, healthy, filling sandwich – and you nailed it with this version. Look forward to testing it out! And, ahhh, spring flowers – hope you find some gorgeous ones when you and Rob made that trip to the garden center. Cheers, Traci – beautiful pictures (as always).

    Reply

    • Traci says

      April 9, 2015 at 12:44 pm

      Yes, yes! I’ll whip out another loaf too! Yeah, and you know, it’s sooo filling too. I was quite surprised, I only can eat 1/2 a sandwich! Thank you, Geraldine! xo

      Reply

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