Smashed Chickpea Salad with Pecans and Grapes Tea Sandwiches

Smashed Chickpea Salad with Pecans and Grapes

Creamy, crunchy with a hint of sweet, Smashed Chickpea Salad with Pecans and Grapes is quick and versatile enough to enjoy on a bed of greens, as a sandwich or in a wrap. It makes cute little tea sandwiches too! Vegan + Gluten Free
Total Time 15 minutes
Servings 3 Servings
Calories 383kcal
Author Traci York | Vanilla And Bean


  • 1/4 C (35g) Raw Pecans
  • 2 C (439) Cooked Chickpeas drained (one can)
  • 4 Tbs Mayonnaise I use Just Mayo
  • 1/4 + 1/8 tsp Fine Sea Salt
  • 1/2 Lemon zested and juiced
  • 2 Tbs Red Onion chopped fine
  • 1/4 C (18g) Celery chopped fine
  • 1/3 C (60g) Red Grapes quartered
  • 1 tsp Chives chopped fine
  • 1 1/2 Tbs Fresh Curly Parsley chopped fine
  • Fresh Ground Black Pepper


  • Preheat oven to 325F (162C).* Place the pecans in a small pan and toast for 15 minutes. They will be fragrant and slightly darker in color when done. Set aside to cool, then chop into small pieces. (*Or you can dry toast the pecans in a pan on low heat on the stove top for a few minutes. Just keep an eye on them because they can burn quick!). 
  • In a medium mixing bowl, add the chickpeas, mayonnaise, salt and pepper, lemon zest and juice. Smash with a potato masher just until creamy with some whole peas left. Fold in the red onion, celery, grapes, chives and parsley. Generously add fresh ground pepper then taste for seasoning adjustment. 
  • Rest salad in the refrigerator for at least an hour if you can, then assemble as a dip, on a sandwich, tea sandwiches, or simply on a bed of lettuce. 
  • Store in a covered container in the refrigerator for up to two days. 


Recipe adapted from my Smashed Chickpea Salad Sandwich . 


Calories: 383kcal | Carbohydrates: 37g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 424mg | Potassium: 431mg | Fiber: 10g | Sugar: 9g | Vitamin A: 227IU | Vitamin C: 15mg | Calcium: 67mg | Iron: 4mg