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.
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 in their own right. And as with the former, I continue to find new ways to enjoy and prepare chickpeas, like in this Buffalo Chickpea Salad Wrap for example.
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.
For even better flavor and texture, try cooking your chickpeas from scratch!
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) or use home cooked chickpeas
- 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 or pickle juice
- 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.
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!
This is amazing! I didn’t have stone ground mustard, so just used Dijon, now I have to get stone ground and make it again, because I can see how that would make it just that much better. I did also use black salt instead of regular salt. I had it two days in a row for breakfast and lunch both days, it is just so yummy! Thank you for sharing such an easy and delicious recipe.
Thank you for your note and giving the salad a go, Michele! SO happy you’re enjoying the recipe. You’ll love this with stone ground mustard.. it makes a tasty difference!
cant wait to try this, sorry no rating yet but I know it will be good, luv your sprouts too! Thanks for sending this to me!!
I hope you love it, Brenda!
I’ve been making this for years! I add peas and shredded carrots to mine.
Love hearing this, Rachel! Thank you so much for your note and coming back for more chickpea salad!
Delicious! Added green pepper too! Threw it in a wrap with lettuce.
Love that green pepper, Amanda! Thank you for your note and giving the sammie a go!
So tasty and comes together fast with items always in the cupboard. I’ve made these a few times and always wonder why I don’t make it more often. Perfect lunch.
I love hearing this, Maggie! I love how fast this salad is. A good reminder to whip up another batch! Thank you for your note!
Delicious! I used black salt/kala namak with gives it an “eggy” flavor. Someone else commented that they liked dill pickles but thought sweet pickles would be better. I’d like to try that too–somehow looking for a bit of sweetness here. Maybe because my mother made tuna fish sandwiches with sweet pickle relish. Thank you!
Hi Cheryl! Thank you for your note. Yes, yes, and this recipe is easily adjusted to taste. My mom adds sweet pickle relish to her tuna salads too! So glad you’re enjoying the recipe.
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!