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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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. :)
Oooh! I hope you and your friends enjoy it Topaz!
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.
Thank you for coming back and leaving a note Ciarra! So happy to read. It’s SO perfect on homemade sourdough!
This is amazing!! Like egg salad but way better. Thank you!!
SO happy to hear, Michelle! Thank you for coming back and leaving a note! :D
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?
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!!
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.
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!
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!!
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!
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!
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.
Hooray hoorayyYY! Rosie!! Sounds amazing with those roasted potatoes!
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
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 :)
Hooray! So happy to hear, Elin! On rye bread? Sublime! Thank you for your tip! :D
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 :)
OMGee, Lisa, Hot Sauce! Yes Please! So happy you stopped by, tried a new recipe and wrote a comment! Thank you!
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
Hi Sarah! Love the curry pow sub, red pepper, celery and green bell! So much goodness and versatility. Thank you for your note!