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.
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.