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.
Table of Contents
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 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…
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 deliciously nourishing. 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 and health!
- 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.
Chris
Wow this recipe is really good!! I’ve been looking for some kind of substitute to egg salad sandwiches since I went vegan last year and this one is so much better than egg salad. thank you so much for giving me another favorite!
Traci
Hi Chris! Thank you for your note and five star rating! So happy to hear you’re enjoying the smash up! Isn’t it soooo good?
MomInPort
Visited a small natural food store a few weeks ago where they had something like this. So good, I had to find a recipe! First made it as listed, and it’s was good, but not there, yet. Added toasted sesame seeds (sunflower would have been even better, but I didn’t have any in the house), a stalk of chopped celery, 1/4 tsp curry powder and increased turmeric to 1/4 tsp total. I like the nutty contrast of the seeds, and raisins would also add a sweet complexity.
Make sure to use FRESH dill (and don’t skimp!) as it is a major flavor component that helps make this dish!
Traci
Hi MomInPort! So happy to hear you enjoyed this as a base recipe. And that’s the beauty of it too… it’s so versatile! Thank you for sharing your tips with us!
Jordan
My husband and I both enjoyed! Thank you!
Traci
So happy to hear Jordan! Thank you for your note and 5 star rating!
Charlene
I’m excited to try this. However, The only fresh herbs I have are parsley and cilantro. Will one of those work in place of the fresh dill?
Traci
Hi Carlene! Parsley would be a delight! If you give it a go, let us know what you think.
Anna M Miller
I am currently pregnant and am stuck in a bit of a lunch rut. Deli-meats are off limits, and I was getting really tired of cheese and crackers (still trying to get in a lot of protein). Then I came across this recipe, this sandwich is a delicious meat alternative! The only change I made is that I don’t care for dill (too strong a flavor for me), but I did use dill pickle relish. Other than that I followed the recipe exactly. Served on toasted wheat bread with tomatoes and cucumbers. I only docked one star because it makes a little bit of a messy sandwich, I may try it in pita or a wrap next time. You made this mama to be very happy!
Traci
Thank you for your note, Anna! So happy to hear you’re enjoying this easy recipe!
Sebastian Wisler
Very very delicious. It was quite spicy however with the added turmeric I assume. By far the best recipe out there. Absolutely delicious!
Traci
Thank you for your note, Sebastian! So happy to hear you’re enjoying the recipe!
Sebastian
Just made the recipe again and realized it was actually the onions that made it spicy. Maybe I’ll try a different onion haha
Traci
Ohhh the red onions *can be spicy. You could soak the red/purple in water to take a little of the bite away. Finely chopped green onion or chives would be nice and offer a milder flavor. So happy to see you’re enjoying the recipe Sebastian! Thank you for the 5 stars!
Stacie Branham
I add roasted pine nuts, green peas, sweet peppers and a chopped egg. This rarely makes it till the end of the day it’s so delicious 😋
Traci
Oooh! Love that flavah bomb Stacie! Thank you for coming back and leaving a note! I can see why it doesn’t last… time to make another batch! :D
Samantha D
This was good. I had to saute the onion because raw onion is not my friend, and left out the avc and turmeric. Plenty tangy. I think I may add some shredded lettuce next time to lighten it up a bit. Thank you. I needed a recipe for chickpeas.
OMAR SARA
Wonderful recipe. Thanks
Traci
You got it Omar! Thank you for your note!
Margaret Ault
I would give this 10 stars if I could! Every year we make fresh tuna salad at Cape Hatteras and I was wondering what in the world we would do this year….Enter this sandwich which is just crazy good and we have already served to friends who are not vegetarian or vegan and they both wanted the recipe. Winner!
Traci
Cape Hatteras!!! Ohhhhh it’s been years since I beamed at the Hatteras light.. what a treasure! Thank you Margaret for coming back and leaving a note, for making and sharing the recipe. Isn’t it SO easy and tasty? Now you know what you’ll make at Hatteras! Hooray!
Marta
This is delicious! I’ve been trying to find a good chickpea smash salad and yours was the first I came acroos. I’ve made it and no longer need to search for another option. Definitely a hit in my house!
Traci
Hi Marta! Thank you so much for coming back and leaving a note! So happy to hear your enjoying the recipe. Hooray! I love it too :) !
Linda P.
I’ve tried several chickpea salad recipes, and this is the best! I thought surely I won’t need that apple cider vinegar because the homemade cashew-based mayo I make has ACV and lemon juice, too, but it did need it! The only change I made was to try black salt in addition to the tumeric to give it a little of that tuna salad sort of taste. It was great tonight when I tested it, so if it’s better tomorrow, I can’t wait for my lunch. I’m going to a family cookie-baking day.
Since I’m the only vegan, I’m packing my own lunch. After reading some of the comments above, I toasted sunflower seeds to sprinkle on top as I make up the sandwich. Like one of your other readers, I’ll be eating mine on Ezekial bread. Thanks so much!
Traci
Hi Linda! Thank you for coming back and leaving a note! So happy to hear you’re enjoying the recipe… I find this recipe resonates with so many types of eating preferences! I’d like to give your cashew based mayo a go! It sounds delightful!
kelly
Love the video Traci! So nice to see you, beautiful job. And this recipe is a family favorite! It is seriously delicious (those briny flavors…).
Traci
Hi Kelly! Thank youuuuu!! xo
annie@ciaochowbambina
Traci! I just watched your video and it made me so happy! Keep them coming, lady! You’re a natural in front of the camera!! xo
Traci
Yayaya! Thank you so much Annie! xo
Stacy H.
Amazing! I absolutely love this!!! 😋😍
Traci
Thank you Stacy!
Preeti
Delicious! I subbed a couple tablespoons of yogurt for the vegan mayonnaise since I didn’t have any on hand. We all enjoyed dinner (open-faced on bread toasted with butter, on crackers, and just by itself). Can’t wait to enjoy it for lunch tomorrow. Next time I will add a splash of hot sauce. Thanks so much for an awesome addition to our weeknight menu.
Traci
Hello Preeti! Thank you for your note and sharing your yogurt sub Sounds delicious. I think the hot sauce sounds fabulous!
Geraldine | Green Valley Kitchen
I just watched your video – you look amazing! Great job, Traci!
Traci
Thank you always for your sweet support Geraldine! I’m stepping outside of my box and it feels good! ❤️❤️❤️
Topaz Ermshar
After looking to a dozen different recipes and attempting to create my own at different times, I am going to make this and take it to our church potluck tomorrow. I will let you know the reviews. :)
Traci
Oooh! I hope you and your friends enjoy it Topaz!
Ciarra
I like this version better than the one in my vegan cookbook, as it just had too much stuff in it. This is perfect. I used Dijon mustard, apricot smoked salt, and sweet yellow onion because it was what I had on hand. It was good in a spoonful, but I can’t wait to try it as sandwich for my dinner at work tonight. I’ll be serving it on my mom’s homemade sourdough bread with some leaf lettuce.
Traci
Thank you for coming back and leaving a note Ciarra! So happy to read. It’s SO perfect on homemade sourdough!
Michelle Jacobs
This is amazing!! Like egg salad but way better. Thank you!!
Traci
SO happy to hear, Michelle! Thank you for coming back and leaving a note! :D
Sara
This recipe is perfect for all occasions and audiences and I wish I could give it 7/10 stars. I’ve made it for picky eaters (students in a special needs class), winery hopping, and for a family in mourning. EVERYONE so far has asked for the recipe (yes, even the students). It’s a crowd pleaser, cheap, and easy. What’s not to love?
Renee
I have been vegan for 27 years as of August. I am always making up recipes as I am usually raw. I came across this recipe and it blew me away! Absolutely delicious! I left out the ACV and used a teaspoon of 100 percent maple syrup instead. Also put the pickles on the side. OMG, so yummy! Thank you so much! I am one that eats for health, not really enjoyment. I have been that way since I was a little girl. This I am eating with pure joy!! Even my German Shepard Klaus was begging for some!!
Corina
OMScience this is delicious!!!! I’ve made it so many times & in so many variations, I had to comment. Thank you sooo much for posting & pushing the Vegan addenda of love equality & respect for animals & our beautiful Earth through amazing recipes. Thank you for being a part of the Vegan movement.
shelby
I never comment on blog posts-this is the first time ever! But I just HAD to come here and say that this recipe is just fabulous! I wanted to share my one add in to this: pine nuts! I chopped everything in a manual food processor and threw in a generous amount of pine nuts. They add a soft crunch (is that a thing?) and subtle nutty flavor and it’s just perfect. This makes an amazing dip with some blue corn or sweet potato corn chips. Thanks for my new favorite lunch!
Traci
Hi Shelby! So happy to read your note and grateful you wrote it! I’m just going to have to toss a few pine nuts in next time I whip this up! Sounds SO good! And YESSSS to the dip!!
Anga
Great idea about adding pine nuts – I absolutely love them – I wonder if roasted pumpkin or sunflower seeds would also be nice in there.
I actually add pomegranate seeds when they are in season and serve in celery boats – the pomegranate turns the spread a grey colour though – so I only add it at the very last minute on top!
Traci
Such a great idea Anga about the celery boats and poms! Love it! I think sunflower seeds would be a fabulous addition! Thank you for your note!
Rosie
I made this for dinner last night, piled high between a couple of slices of Ezekinl bread, and it is DELICIOUS!
I made my own vegan mayo and a side of roasted potatoes. So good.
Traci
Hooray hoorayyYY! Rosie!! Sounds amazing with those roasted potatoes!
Julia
Woah this is really good, eating it right now. The only thing is though, I think I might have to reduce the amount of mustard- wooooo weee that is spicy!!! It’s like a stinging slow burn and I just want to eat more but is hurts 😩 lol
Elin
Wow! I’m a collegiate long distance runner and I’m always looking for new and healthy recipes to try. Made this for lunch after my run on rye bread and it was so good! Love the flavor of the dressing. Thanks for the recipe :)
Traci
Hooray! So happy to hear, Elin! On rye bread? Sublime! Thank you for your tip! :D
Lisa
Newbie here trying out vegan recipes. Made it this morning for breakfast and put together a sandwich with tomato and mung bean sprouts. WOW! So good. Ate half and was really pleased…but then thought, hey how about some hot sauce (love me some hot sauce) so added a few drops to the other half of the Sammy and again…WOW!
Thank you for thus recipe :)
Traci
OMGee, Lisa, Hot Sauce! Yes Please! So happy you stopped by, tried a new recipe and wrote a comment! Thank you!
Sarah N Gibson
Made this for breakfast and lunch it was delish. i did not have tumeric powder so i used curry powder, and a little red pepper flakes<celery,and green bell pepper what a great and wonderful dish the possibilities are endless. Thank you
Traci
Hi Sarah! Love the curry pow sub, red pepper, celery and green bell! So much goodness and versatility. Thank you for your note!
BARBIE
FLAVOUR, FLAVOUR, FLAVOUR!!!!!! Mmmm…SOOO good!!!
OK, I love this recipe!!!
So simple!
I was so pleased that I had all of the ingredients on hand!
THANK YOU! :)
Traci
Hoooray, HOORAY Barbie! So happy you love it and thank you for your note!
Elizabeth
After eyeing this yummy looking sandwich for a longgg time I finally got around to making it and am glad I did! It’s so so good! Not only is it flavorful the textures are nice, it’s pretty, and healthy! Thank you Traci :)
Traci
Thank you for your note, Elizabeth! Healthy, easy and fast… Thank you for your note! I’m so happy you’re enjoying it! :D
Em
usually never comment but DAMN this was so so good! and so easy to make
thank you so much!
Traci
Lol! Thank you Em! So happy you like it! :D
Christina
Omg delish. Quick and simple, yet so much flavor. So glad I found this recipe, you rock.
Traci
Hooray! Thank you so much for your note and kind words Christina! :D
Elizabeth
Okay, this is freaking amazing! Just made it. I should mention that I am not a plant based eater, but do try to limit how much meat I eat. I work out regularly and struggle with what to have for lunch during the week. I need protein in the middle of the day, but like to skip the turkey hoagies or other standard lunch fare that finds it way into our office lunch room.
Smashed Chickpea Salad–YES PLEASE!!!
This is just fantastic. It took everything I had not to eat it straight out of the bowl while my bread was toasting.
Thank you so much! Great recipe!
Traci
Hehe! Your note made me giggle, Elizabeth! Hooray! A fast, protein filled lunch for you! YES PLEASE! I completely understand… You’re so welcome! :D
Nancy
This is one of my favorite sandwich recipes. It is health, flavorful, delicious and easy to make. It’s one of my go-to recipes.
Traci
Thank you for your note Nancy! So glad you’re enjoying the sandwich! :D
Lisa Juarez
Let’s just say that I’ve made this recipe (without pickles because I didn’t have any in the house) twice this week. I took a salad to work today and kept thinking about this recipe. It’s the most delicious sandwich I’ve ever had since I started eating plant-based two weeks ago. Thank you from the bottom of this teacher’s heart!!!! Y U M !
Traci
I have a soft spot in my heart for teachers, Lisa <3 So happy you're enjoying this sandwich.. but just wait until you add pickles. Really. It takes it over the top!! Thank you for your note! :D
Marin Haning
I just discovered your site and this is the first recipe of yours that I made and it was delicious! Very excited to explore more of your creations :) This recipe will be on file for future use – over and over..
Thank you!
Traci
Hi Marin! Welcome and thank you for your kind words :D So happy you’re enjoying this smash up! :D
Monica Bierma
Traci-thanks so much for re-posting this recipe! We made a batch of it at the lake this past weekend & served “open faced” on a nice, wholegrain bread as an appetizer/snack. Huge hit! I’ve passed your website on to a few folks already. Keep up the great work! Monica
Traci
Hi Monica! You’re welcome! Thank you so much for your note and sharing the blog with others! Much appreciated!
Heather
I absolutely love this recipe! I ate the entire thing for two meals today. But I’m a little afraid to love it “too” much because of the calories..I’ve seen it listed anywhere from 645 to 1,009 for this! Any idea what the nutrition/calorie count is for this without bread?
Traci
Hey Heather! Thank you for your note. I’m so glad you love the recipe! I don’t know the nutrition/calorie count for this recipe. There are online calculators available however. My can of chickpeas say 120 calories per serving (3 servings) so with just a few other things added, I can’t see how this recipe would reach into the range of 645 to 1009 per serving. But again, I just don’t know.
Terry Gauvin
I tried this recipe and fell in love with it. Ientered all the ingredients on my phone ap.(Mynetdiary) and it added up 518 calories For the complete recipe.
Traci
So happy to hear! Thank you for your note, Terry!
Christine
Hello, I’m interested in making this, but I would make it for meal prep so it would last for 5 days. Since your recipe says that it lasts 2 days in the fridge I was wondering if you know how well this freezes so I can eat it the entire week. If you have any other suggestions for how I could make this work for five days I’d appreciate hearing it!
Thanks.
Traci
Hi Christine! Thank you for your note. It probably lasts up to three days in the fridge, but it just wont be as ‘fresh.’ I include optimal eating times in my recipes, rather than how long before it’s just not edible. Does that make sense? I’ve not tried freezing this recipe, but you could give it a go. If you do, please let us know how it works for you!
Cheyenne
This recipe is amazing, I came across it last week and made a batch last night, I’m already using the leftovers as a dip so delicious and filling. Easily a new staple recipe.
Traci
Hey Cheyenne! Thank you for your note! Hooray for an easy new staple recipe… SO happy you’re enjoying this! :D
Ang
Wow! I can’t believe how tasty my sandwich was! The turmeric gives it that extra flavor. I would have never thought to use turmeric outside of my curries. Along with the chickpea mixture, I also topped my sandwich off with avocados, carrots, and mushrooms. I will definitely keep this in my lunchtime rotations!
Traci
Hooray Ang! Thank you for sharing your additions and your kind comment. I’m so happy you’re enjoying the recipe! Who knew – turmeric! Yay!
Jan
Saw this recipe on Pinterest last night about midnight. Got up this morning, got the ingredients together, made is and had half a sandwich for breakfast with a cup of coffee. I loved it. I am a new plant based eater and this recipe will help me stick to it. I cannot wait to try more of your recipes. I am am happy today.
Traci
Good Morning Jan! Thank you for your note.. I’m SO happy you enjoyed the recipe.. this one is a favorite around here! I think it tends to get better with an overnight rest too! :D
emilie
I have made this twice now and I am in love with it! I can’t get enough! Even the nurses at work have fallen in love with it and I had to send them all the recipe. Thank you so much!
Traci
Day made, Emilie! Thank you so much for sharing and enjoying this delicious recipe! :D
Jan Doyle
I, too, have made this recipe again and as per your instructions, let it set in the fridge overnight. I still enjoyed it as much as the first. This time I added a little celery. Liked the added crunch. Thanks again for the delightful recipe.
Sharon
This is wonderful! I try to eat vegan as much possible and was really missing egg salad! This such a great substitute. Made 8 sandwiches for a float trip yesterday and they were a hit. Thanks for sharing this!
Traci
Perfect for a Spring float trip! Hooray! So happy to hear Sharon and what fun! This sandwich is one of my favorites to take to the great outdoors with me! SO happy everyone enjoyed it! :D
APRIL OZBILGIN
This looks so delicious! I am printing your recipe for my cousin! This is something she would love. Well, actually, I am printing it so I can make it for her lol!
Traci
Thank you April! I hope you get a little bite too. What a sweet cousin you are! :D
Laura Bohlcke
Just whipped up a batch of this for dinner. So delicious! So easy! As a long time vegetarian, I am always looking for new and tasty things and this one definitely makes the list. Thank you!
Traci
Hooray! Thank you for your note Laura. So happy you enjoyed it! :D
ij
I just tried this recipe tonight and it is amazingly good! I added some pickle juice for good measure. Thanks so much!
Traci
Oooh I like the pickle juice! So happy you enjoyed it ij. Thank you for sharing.
Tracy
Let me just say this I had to come home to make this chickpea salad, I will tell you this while I take a huge breath AMAZING . You keep the great food ideas coming. My new go to food.
Traci
Hey Tracy! Your note totally cracked me up! LOL! I’m so happy you’re enjoying it… I love it too! Thank you for sharing and trying out the recipes!
Kirsti
Just had to comment because this chickpea salad is SO GOOD! I saw it on Pinterest and thought I’d give it a try for dinner tonight, and wow. Having been a vegetarian since I was a kid I can tell you this chickpea filling ranks among some of the best sandwiches I’ve had! :)
That said, the chickpeas didn’t make it on to bread as I shovelled it in with cucumber slices and potato chips…
Traci
Hahahaaa! I cracked up reading this, Kirsti! OMG… I completely get it! SO good… And with potato chips? Now I GOTTA try that! Kettle with black pepper would be over the top! LOL! :D
Maryam Kammoun
In a great attempt to be vegan, I skipped the typical tuna salad, grabbed some garbanzo beans and followed this recipe. Boy am I glad I did. Took about 10 minutes and its delicious. Thank you for this recipe! Will be making it again.
Traci
Surprising, yeah? I hear you Maryam! So happy you tried it and will be making it again! We love it too! :D
Liz
My husband and I are trying to eat meatless Monday-Friday, but our biggest hindrance is lunch meat sine it is so quick and easy to pack a sandwich. We made this today during weekly meal prep (using pressure cooker chickpeas instead of canned). THIS RECIPE IS DELICIOUS! It might just be the solution we need to adhere to our diet! Thank you for the awesome recipe! (Note: I omitted onion due to my husband’s preference and added a few shakes of Tabasco to kick it up a notch!)
Denise
Did anyone ever calculate the Weight Watcher points in this?
T
26 for the entire recipe of salad
Lt
Is this four servings. I could not find it in the original recipe.
Traci
The original recipe yields two servings.
Allison
Absolutely love this recipe! Easy to prepare and easy to grab and bring to work. Fairly healthy too. I make it regularly now; sometimes I add pickle juice instead of the ACV. Thanks for the recipe!