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!
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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! :)
Hoooray, HOORAY Barbie! So happy you love it and thank you for your note!
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 :)
Thank you for your note, Elizabeth! Healthy, easy and fast… Thank you for your note! I’m so happy you’re enjoying it! :D
usually never comment but DAMN this was so so good! and so easy to make
thank you so much!
Lol! Thank you Em! So happy you like it! :D
Omg delish. Quick and simple, yet so much flavor. So glad I found this recipe, you rock.
Hooray! Thank you so much for your note and kind words Christina! :D
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!
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
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.
Thank you for your note Nancy! So glad you’re enjoying the sandwich! :D
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 !
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
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!
Hi Marin! Welcome and thank you for your kind words :D So happy you’re enjoying this smash up! :D
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
Hi Monica! You’re welcome! Thank you so much for your note and sharing the blog with others! Much appreciated!
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?
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.
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.
So happy to hear! Thank you for your note, Terry!
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.
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!