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You are here: Home / Lunch / Sandwiches / Smashed Chickpea Salad Sandwich

Smashed Chickpea Salad Sandwich

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious vegetarian dip, spread or try it with Multigrain Sourdough Bread as a sandwich! Like my Vegan Pimento Cheese chickpea smash, this smash up is ideal for a week-day lunch, weekend picnic or potluck! This recipe is vegan or vegetarian and easily gluten free.

Smashed Chickpea Salad Sandwich being held with two hands

Table of Contents

  • How’s Your Week Shaping Up?
  • Summer Gardening
  • It’s Time for an Easy Sandwich!
  • Watch a Video to See How Easy this Salad is to Make! 
  • Smashed Chickpea Salad Sandwich Recipe

How’s Your Week Shaping Up?

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…

Ingredients for the smashed chickpea salad sandwich with a knife, cutting board and tea towel.

Summer Gardening

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.

First, smash the chickpeas with a potato masher, then add the onions, mayo, pickles, mustard, salt and vinegar.

It’s Time for an Easy Sandwich!

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.

Mix all the ingredients together. Have some sprouts standing by to top the sammie with.

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 two halves stacked on top of each other.

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!

___________________

Watch a Video to See How Easy this Salad is to Make! 

___________________

More Vegetarian Sandwiches to Love

  • Pulled Portobello BBQ Sandwiches
  • Italian Pressed Sandwich with Olive Tapenade 
  • Roasted Beet and Sauerkraut Sandwich
  • Almond-Sage Pesto Grilled Cheese Sandwich
  • Cheese-less Smashed Pimento Chickpea Sandwich

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Did you make this recipe? If so, please leave a comment and rating below as it helps others considering making this recipe. If you’re on Instagram, be sure to take a picture and tag me @VanillaAndBean so I can see and share in my stores!

Tangy Smashed Chickpea Salad Sandwich two halves stacked on top of each other.
Print Recipe

Smashed Chickpea Salad Sandwich Recipe

Prep Time:10 minutes
Total Time:10 minutes
Servings:2 Servings
Calories:385kcal
Author:Traci York | Vanilla And Bean
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

Ingredients

For the Salad:

  • 1 (425g) Can Chickpeas drained and rinsed (aka Garbanzo)
  • 1/4 C (55g) + 1 Tbs Dill Pickles finely chopped
  • 1/4 C (35g) Purple Onion finely chopped, about 1/2 an onion
  • 2 Tbs (30g) Just Mayo or Vegenaise or mayo of choice
  • 2 1/2 tsp Stone Ground Mustard
  • 1 1/2 tsp Apple Cider Vinegar
  • 1/4 tsp + 1/8 Sea Salt
  • 2 tsp Fresh Dill fresh-chopped
  • 1/8 tsp Ground 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.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 385kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 611mg | Potassium: 560mg | Fiber: 14g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 5mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Vegan Pimento Sandwich with two olives and a pick holding the sandwich together.

Vegan Smashed Pimento Chickpea Sandwich

Lentil Sloppy Joe with a onion ring on top.

Tangy Lentil Sloppy Joes

Best bean burgers on a board topped with saucy onions and guacamole.

Black Bean Walnut Burgers with Saucy Sweet Onions

Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli setting on a cutting board ready to eat.

Spicy Cajun Chickpea Veggie Burgers with Jalapeño Aioli

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I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

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