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.
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?