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!
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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.
Did anyone ever calculate the Weight Watcher points in this?
26 for the entire recipe of salad
Is this four servings. I could not find it in the original recipe.
The original recipe yields two servings.
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!
We really enjoyed this – so flavorful! We added some lemon juice and other veg, like cucumber and red peppers. We had open faced with gluten-free English muffins with romaine and tomato slices with avocado on the side and extra pickles. We love pickles! Thanks so much!
I am just transitioning to becoming vegan and have been finding it somewhat difficult to find recipes that I really enjoy. I saw this recipe and decided to give it a try since it looked so good. I have to say I was hesitant because I’m not too big on spices in my food, but this sandwich is soooo amazing! It was delicious and so easy to prepare. I just wanted to say thank you for sharing your recipe, it is going to be something I make regularly. If you haven’t tried it yet, go for it! Your only regret will be not having more.
Hooray, Kathryn! This makes me soooo happy! Yay YOU for making the transition and trying new recipes!
This recipe sounds delicious! I am looking forward to trying it this week! I also couldn’t help but admire your napkin/dish towel. Would you mind sharing where it is from? Thanks!!
Hi Ashley! Thank you so much! I hope you enjoy it. I’ve had this towel for years. If I recall correctly, I think I got it at Crate and Barrel. I hope this helps!
Traci-
I love this recipe! I’ve made it a TON, for all kinds of events: dinner or lunch, we had it as a dip with the “Food should taste goo” tortilla chips while boating last summer and as an elegant vegetarian option at my sister’s wedding brunch! Thanks so much!
Hooray Diana! This makes me so happy and I appreciate your report! No doubt this is a versatile recipe and a crowd pleaser. It’s a take with you anywhere type of salad… It made it’s way to my first picnic of the season just last week! I adore this recipe too. Thank you so much! :D
Love this recipe! This will be a new staple for my fiance’s packed lunches. I can’t wait for summer so I can add some garden fresh veggies on this sandwich. If anyone out there wonders, I made it with regular mayo and it turned out great. But next time I might try it with hummus just to see. I’m actually excited to make this again and substitute ingredients depending on what we have in the fridge! Thanks for this.
Thank you so much for sharing, Milena and for sharing your tips on making this with ingredients you have on hand! No doubt, a versatile recipe! :D
This was absolutely fantastic. So flavorful and filling!! I also just wanted to say I love it when people give weight measurements in their recipes, since volume measurements can differ. I was a little confused on the Vegenaise measurement of 114g though. I ended up just using what the jar measurement says (1 Tbsp= 14g) and doubled that for 28 grams total. It turned out delicious :) Thanks so much for sharing this recipe!!!
Hooray Angel! SO happy you enjoyed the recipe!! Thank you for pointing out my 114g error. Oh My – this would be so different with that much mayo in it. I’ve since fixed it. I’m happy to know you’re using the weight measurements. This helps me know what to include in my recipes moving forward! Thank you for sharing my dear! :D
I’ve made this twice and it is my go-to sandwich filling for lunch. Especially good on a wrap with goats cheese and roasted sweet potato!
Hey Ange! Sounds sooo good with a bit of goat cheese and sweet potato! What a nourishing lunch! Thank you for sharing my dear!
Love this recipe! I had a really ripe avocado sitting on my counter so I substituted half of that for the vegan mayo and it turned out great! This has the consistency of chicken salad, it’s so good!
Hi Emily! What a nourishing and delicious adaptation! That avocado adds so much more to this sandwich! Thank you for sharing my dear! SO happy you love it! :D