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.
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!
Amazing. Fastest dinner I ever made . I was looking in the fridge to make dinner with no appetite amd wanted to put something quick together with stuff I had lying around.. It was delicious and now I think I’m hooked to this site. Best find.
This is the recipe that introduced me to your website. I searched chickpea salad sandwich and hear I am. It looks like I have a lot of recipes to try out! Using what I had on hand I switched tahini for the Mayo and I chopped up an apple/cabbage sauerkraut for the pickles. I also added some diced celery for crunch. This is now my favorite lunch. I spread my bread with mashed avocado, sprinkle with everything bagel seasoning and add sprouts, shredded carrot and.lettuce. I’m going to mix up a batch for my camping trip this weekend
Ooooh you found “the” sandwich! Welcome to Vanilla And Bean! So happy you’re here and that you’re enjoying the blog. This is a perfect sammie for the weekend, and I love your adaptation! Hooray!
A good base recipe to play with. Thank you! ^_^
I used dried chickpeas so mine came out a little dry and flakey, but an extra dollop of mayonnaise fixed it right up.
This was necessary again after storing it for two days but it still tasted good.
SO happy to hear George! Thank you for your note!
Terrific! I’ve made it several times. I double the recipe and snack on it for a few days in a row. It’s delicious and doesn’t take very long to make. Tastes even better than chicken salad.
Hii Julie! Thank you for your note and giving the recipe a go! Isn’t it so convenient?
This was my first time making any kind of chick pea salad and it was SO good! Will definitely make again!
Excellent. Very easy to make. Both my husband and I loved this. I will make this again.
I was out of pickles so substituted with pickled asparagus and hot pickled eggplant. I say this because the recipe can be adapted easily. I had no dill but added Italian parsley and a stick of celery finely chopped. Just be creative, taste and adjust seasoning.
Awesome! My new go to sandwich to help me recover from my cheese sandwich addiction.
Hooary! SO happy to hear Joann! Thank you for your note and giving the recipe a go!
Omgeee! This was the best sandwich, so tasty! I love chickpeas, so anyway I can eat them, I will! Added bok choy bc I was out of kale! Added the stems of bok choy for more crunch and of course, a splash of La. Hot Sauce!. Thanks for sharing your recipes, I can’t wait for more discoveries!
So yummy and easy to customize! I made a few substitutions based on what I had in the pantry: 1 shallot in place of the onion and a capful of olive oil in place of mayo. I threw in a few extra spices as well (garlic pepper, paprika, sandwich blend). Wonderful recipe (:
Hi L! Thank you for your note, sharing your tips and rating. I love how you adjusted the recipe to suit what you had on hand!
Wow, I loved this recipe! As a busy college student I really struggle with lunches and skip it way too often—this is delicious and I can prepare it ahead of time! I added chopped celery for some extra crunch and topped it with some kale and sliced bell pepper on multigrain bread. Yum!
So happy to hear Jackie! Love that extra celery crunch. Thank you for your note and tips!
I loved this recipe and am excited to make the other versions of chickpea salad! I am trying to eat vegan 2-3 times a week and limit my dairy consumption. This is now my go-to for nights my family does quick grilled cheese and soup. :The leftovers are great on top of field greens with veggies and a vinaigrette. Like another reader, I added pickle relish instead of chopped pickles. Delicious!
Thank you for your note Amy! SO happy to hear and way to go you on your eating more vegan. Pickled relish sounds fabulous! Thank you for your tip!
Best chickpea salad recipe I’ve had!! So much flavor! I used pickle relish instead of dill pickles because that’s what I had on hand, and it worked great. Super easy.
Hooray Sarah! Yes to pickle relish – I bet that adds a nice sweetness to the sammie! Thank you for your note!
I found this same recipe somewhere else, but it is one of my all time favorites! So versatile and delicious.
This was awesome!!! I cannot eat eggs, so I was so excited when I saw this recipe because I have been missing egg salad sandwiches. It was so very tasty and I know that it will be a staple in my kitchen from now on. It’s going to be great for lunches at work as I can prepare the chickpea mixture in advance. I’ve also shared it with all of my friends!
So happy to hear this worked out for you Alicia (after that salad!). Thank you for leaving a note, sharing with your friends and giving the recipe a go!
Really good. I also added some Sriracha for a little heat. 😊
Chickpeas in everything please! They are such a versatile ingredient and add so much to a dish. Great job here Traci!
Traci: I can’t buy sprouts in my small town and am considering growing my own, but am intimidated by the prospect. Do you, or have you, grown sprouts, and can you give me any encouragement or recommendations?
Thanks!
Hi Moira! I SO get it. You can grow your own.. I do it all the time in a jar (sprouted beans/seeds). It’s super easy to do! Check out Sprout People, and be amazed! It’s so fun and delicious!
The recipe is ok, but why do injave to scroll 10 times just to find the recipe??
Tell the story after, or dont tell any story…99% are here for the recipes…
I hope you dont get offended ,but i see it is a trend now to make a novel out of a sandwitch!
Hi Alina! I’m sorry to disappoint you. That’s why just under the title of the recipe I have a “jump to” recipe, so if you don’t want to read or scroll the contents of the blog post, you have a choice.
Delicious and easy to make! First your beet sauerkraut sandwich and now smashed chickpea salad – Vanilla and Bean is my go-to site for sandwiches – thanks!
Hi Ginny! SO happy to hear you’re enjoying the sandwiches… I looove them so much! Thank you for your note, rating and coming back and leaving a note!
i love this salad! but shouldn’t the protein be at least 40g if there are 2 servings? 15 oz of chickpeas has about 80grams.
Hi Denise! So happy you’re enjoying the recipe. Thank you for catching the protein on the nutrition. The calculator I use didn’t include the chickpeas at all , so I appreciate your note. I’ve recalculated it. However regarding the protein in a can of chickpeas, I have two 15.5 oz cans in front of me from different brands. One calculates to 24.5g of protein (total) and the other to 28g of protein (total). I’m curious about the brand you’re referring to?
This recipe is great!! thank you so much for sharing
Hi Lucy! Thank you so much for your note! So happy to hear!
Traci, this recipe is terrific! I made it last night for today’s lunch and even my meat-loving son enjoyed it. This will definitely be a go-to for us from now on…so easy and delicious! Thanks for sharing your gift with the online community!
Hi Susan! Thank you for your note, giving the recipe a go and for sending a smile. I appreciate your kindness <3
This is my go-to recipe – it is always easy to modify with what I have on hand.
SO happy to hear, Karen! Thank you for your note!
Every once in a while I try a different filling for a sandwich but I have yet to find one as tasty as this! It is my “go to” filling!
Hooray! I love hearing this Judy! I love it too.. and the best part? It’s SO darn easy! Thank you for your note :D
Made this today in BC, Canada – absolutely delicious! We are trying to reduce our animal product consumption and even my meat-loving husband said this was a recipe he’d be happy to eat on a regular basis. Thank you so much!
This was very good and fairly easy! I usually mess up Indian food, but this was perfect.
Thank you for your note Samia! So happy to hear! :D
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!
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?
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!
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!
My husband and I both enjoyed! Thank you!
So happy to hear Jordan! Thank you for your note and 5 star rating!
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?
Hi Carlene! Parsley would be a delight! If you give it a go, let us know what you think.
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!
Thank you for your note, Anna! So happy to hear you’re enjoying this easy recipe!
Very very delicious. It was quite spicy however with the added turmeric I assume. By far the best recipe out there. Absolutely delicious!
Thank you for your note, Sebastian! So happy to hear you’re enjoying the recipe!
Just made the recipe again and realized it was actually the onions that made it spicy. Maybe I’ll try a different onion haha
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!
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 😋
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
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.
Wonderful recipe. Thanks
You got it Omar! Thank you for your note!
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!
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!
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!
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 :) !
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!
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!
Amazing! I absolutely love this!!! 😋😍
Thank you Stacy!
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.
Hello Preeti! Thank you for your note and sharing your yogurt sub Sounds delicious. I think the hot sauce sounds fabulous!