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.
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!!
Our local cafe was serving up a smashed chickpea sandwich and it was delicious. I was looking for a recipe that came close to theirs and this is it, but better! Perfect balance and such a nice plant based option. Filling, healthy and so satisfying, what more could you ask for?! Thank you for sharing! 🙂🙏
So excited, Barb! Thank you for sharing and giving the recipe a go! I love it when a recipe can do all that :D
This recipe continues to be a huge favourite of mine.
Today I substituted Pinto Beans for the chickpeas and added a little extra mayonnaise and mustard and used it as a dip with corn chips – so yummy!
SO happy to hear Anga! Thank you for your note. Gotta give those Pintos a go!
This was so good!! I normally am not a fan of chickpea salad – the flavor is always lacking for me. Not so with this recipe! It was so easy and SO flavorful, this is definitely going to be thrown into my regular rotation. Thank you!
Hooray for a delicious chickpea salad, Cassie! Thank you for your note and giving one more recipe a go!
Outstanding. I’m starting to incorporate more plant protein into my diet. This recipe is a keeper. Absolutely delicious. Thank you.
Hi Jude! Thank you for your note and giving the sammie a go! Hooray for a tasty, easy recipe! :D
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!
OOh you found it! Hi again, Hannah! Hooray for a tasty sammie. That makes me super happy that you and those you’re sharing it with love it! Thank youuuu for letting me know! :D
Great recipe! Reminded me of egg salad in flavour/ texture. Have made it 3 -4 times over the past weeks after finding the recipe. Will be in my regular rotation due to the excellent flavour coupled with the quick prep time!
Hi Cindy! SO happy to hear you’re enjoying the smash up! Thank you for your note and giving the recipe a go!