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!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
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.