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 sandwich, this smash up is ideal for a week-day lunch, weekend picnic or potluck! This recipe is vegan or vegetarian and easily gluten free.
How’s Your Week Shaping Up?
How’s your week going? Have you spent some time in sunshine, maybe planting flowers, or getting some good long walks in?
I wish I could say I have planted an ever blooming flower 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.
Related: Check out my Sandwiches category page for more amazing plant forward sammies!
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 the nursery, stop and grab a coffee — we’ll need the stamina — and spend a 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 Sandwich.
Time for an Easy Chickpea Salad Sandwich Recipe!
Who would have ever thought of a chickpea sandwich in non-hummus form? Chickpeas are somewhat like cashews and cauliflower, forever versatile and delicious. And as 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 or a chickpea egg salad. I mimicked the flavors of my favorite Deviled Egg Salad, but you be the judge!
What matters is how delicious this vegan chickpea smash 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.
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!
Easy. Peasy. These smash ups are definitely a record around here!
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Watch a Video to See How Easy this Chickpea Smash is to Make!
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More Vegetarian Sandwiches to Love
- Grilled Veggie Sandwich with Pesto Mayo
- Smashed Chickpea Salad with Pecans and Grapes.
- Pulled Portobello BBQ Sandwiches
- Italian Pressed Sandwich with Olive Tapenade
- Roasted Beet and Sauerkraut Sandwich
- Almond-Sage Pesto Grilled Cheese Sandwich
10 Minute Smashed Chickpea Salad Sandwich
Ingredients
For the Salad:
- 1 (425g) Can Chickpeas drained and rinsed (aka Garbanzo)
- 1/4 C + 1 Tbs (55g) 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 + 1/8 tsp Fine Sea Salt
- 2 tsp Fresh Dill fresh-chopped
- 1/8 tsp Ground Turmeric optional for color
- 8-10 grinds of fresh Black Pepper
For the Sandwich (options):
- Multigrain Bread or Optional Gluten Free Bread or 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.
I thought the flavors were really good together. I added some fresh chopped parsley from my garden. It’s a great substitute for egg salad.
Hi Debra! Thank you for your note and giving the salad a go!
Such a great recipe. So tasty and for someone like me who doesn’t enjoy bread I can easily use lettuce cups to place the filling into. The mayo, mustard, vinegar, salt and dill combo makes a lovely dressing too.
Hi Deb! Thank you for your note. Lettuce cups make a perfect vehicle for this salad!
Question: I dont imagine that many of us keep fresh dill on hand. Do you replace it with dried dill, or would parsley be a good alternative? I want to try this, and don’t know what items are easily substituted, and which ones really “make” the recipe, and I should make every attempt to get that fresh dill!
Hi Nancy! You can use dried dill. I do this often, when it’s not in season. I’d start with 1/2 teaspoon, then work up to one if you enjoy the flavor of dill. Parsley would offer a nice fresh flavor, but dill really makes this the flavors of this recipe pop. I hope you enjoy the sandwich!
This was very good! I have been wanting to make it for some time and so glad I finally did. Will definitely make again. Thanks for a great recipe.
Was not expecting it to be as good as it was!
Yay! Thank you for sending a smile Sharon!
I made it to serve to my daughter and son-in-law, but I loved it too!
Great flavors!
Hii Carol! Hooray! So glad y’all are enjoying the salad!
I used to make this years ago. Now returning to it as I’ve switched to blue-collar life, am now a pescatarian, and require food I could keep cold in my lunchbox that’s protein forward. Also, my friends loved it when I made this for them as well and have begged for the recipe!
Hi Billie! Hooray for a return to this smash up! I’m thrilled to hear your friends are enjoying it too. Thank you for sharing!
This is my new favorite sandwich-so fresh, tasty, healthy!
I make this all the time! We’re not even vegetarian but I no longer crave tuna sandwiches because this is better. I add grated carrots and defrosted peas to mine!
That’s amazing Rachelle! I LOVE hearing this!
My wife hates mustard with a passion. Can you taste it? Wondering if there is an alternative?
Hi Jamie… the whole grain mustard adds a lot of flavor to this sandwich. It is somewhat vinegary so, if you leave it out, I’d add a bit more pickle juice or apple cider vinegar to taste. I hope this helps and y’all enjoy the sammie!
This replaces Tuna for me. I have discovered more recently that tuna in a can has become more “fishy” smelling and tasting and I am not a fan. This satisfies my tuna cravings!! AND has been a staple in our home for a while now. Thanks for the refresh on the ingredients!! Soooo good!
Yes, Barbara! SO happy to receive your note and thrilled you’ve found an alternative to tuna (my go-to as well!).
I made up this recipe this morning so it would nice and cold later. Lunch came along found out out of bread, took off to the store ASAP. Came back and had such a delicious sandwich. Thanks for recipe
LOL
Oh nooooo… the worst, especially when you want to make that sammie asap! Thank you for your note and FIVE star rating Candy!! SO happy to read it.
Yum! I kept it super simple and just added relish, vinegar and vegan mayo-really tasty! I topped with sprouts which I loved more than I expected. I smashed the chick peas with a pastry blender tool and it worked perfectly. I should have read all the reviews with tips first-some good ones in there I’ll try next time!
Wooo! Thank you for your note, star rating and tips, Jackie. Aren’t the sprouts so nice on this?
Delicious…I also added some chopped celery.
YESssss to the chopped celery! Thank you for your note and rating, Cecilia! Day made!
Absolutely our favorite!
We add green peas, shredded carrot, red bell pepper and sunflower seeds
Delicious
Hi Stacie! Thank you for coming back, rating the recipe and sharing your tips! Super happy to hear! I’m going to try sunflower seeds next – the texture, oh my!
Outstanding recipe. I am neither vegan nor vegetarian but I would keep this on the regular lunch rotation for sure. The salad does have an “egg salad vibe” which I loved. Because I made my own vegan mayo and it already had a lot of apple cider vinegar I chose to reduce the amount of ACV and add a few squeezes of lemon juice which gave it a lovely bright flavor.
Hi Marie! Thank you for your note and mayo tip! SO happy to receive your comment and rating. Hooray for a tasty lunch option!
Oh my gosh this was the BEST thing I have ever had!!! So glad l found this recipe!
I love this recipe! I make it on the regular.
Wondering if I can make it and freeze it in advance, and defrost in the fridge overnight?
Has anyone frozen this? If possible would love to add to my precooked meals for when my next baby arrives in the next few weeks.
Hiii Tara! I’ve not frozen this recipe, but I freeze chickpeas all the time. The only thing I’d be concerned about is a change in texture. If you try freezing it, please let us know how it goes! Thank you for your note and rating. All my best to you for your upcoming delivery!!