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.
Amazing. Fastest dinner I ever made . I was looking in the fridge to make dinner with no appetite amd wanted to put something quick together with stuff I had lying around.. It was delicious and now I think I’m hooked to this site. Best find.
This is the recipe that introduced me to your website. I searched chickpea salad sandwich and hear I am. It looks like I have a lot of recipes to try out! Using what I had on hand I switched tahini for the Mayo and I chopped up an apple/cabbage sauerkraut for the pickles. I also added some diced celery for crunch. This is now my favorite lunch. I spread my bread with mashed avocado, sprinkle with everything bagel seasoning and add sprouts, shredded carrot and.lettuce. I’m going to mix up a batch for my camping trip this weekend
Ooooh you found “the” sandwich! Welcome to Vanilla And Bean! So happy you’re here and that you’re enjoying the blog. This is a perfect sammie for the weekend, and I love your adaptation! Hooray!
A good base recipe to play with. Thank you! ^_^
I used dried chickpeas so mine came out a little dry and flakey, but an extra dollop of mayonnaise fixed it right up.
This was necessary again after storing it for two days but it still tasted good.
SO happy to hear George! Thank you for your note!
Terrific! I’ve made it several times. I double the recipe and snack on it for a few days in a row. It’s delicious and doesn’t take very long to make. Tastes even better than chicken salad.
Hii Julie! Thank you for your note and giving the recipe a go! Isn’t it so convenient?
This was my first time making any kind of chick pea salad and it was SO good! Will definitely make again!
Excellent. Very easy to make. Both my husband and I loved this. I will make this again.
I was out of pickles so substituted with pickled asparagus and hot pickled eggplant. I say this because the recipe can be adapted easily. I had no dill but added Italian parsley and a stick of celery finely chopped. Just be creative, taste and adjust seasoning.
Awesome! My new go to sandwich to help me recover from my cheese sandwich addiction.
Hooary! SO happy to hear Joann! Thank you for your note and giving the recipe a go!
Omgeee! This was the best sandwich, so tasty! I love chickpeas, so anyway I can eat them, I will! Added bok choy bc I was out of kale! Added the stems of bok choy for more crunch and of course, a splash of La. Hot Sauce!. Thanks for sharing your recipes, I can’t wait for more discoveries!
So yummy and easy to customize! I made a few substitutions based on what I had in the pantry: 1 shallot in place of the onion and a capful of olive oil in place of mayo. I threw in a few extra spices as well (garlic pepper, paprika, sandwich blend). Wonderful recipe (:
Hi L! Thank you for your note, sharing your tips and rating. I love how you adjusted the recipe to suit what you had on hand!
Wow, I loved this recipe! As a busy college student I really struggle with lunches and skip it way too often—this is delicious and I can prepare it ahead of time! I added chopped celery for some extra crunch and topped it with some kale and sliced bell pepper on multigrain bread. Yum!
So happy to hear Jackie! Love that extra celery crunch. Thank you for your note and tips!