Description
This Smashed Chickpea Salad Sandwich is a quick, nutritious, and flavorful vegan sandwich option perfect for a light lunch or snack. Combining smashed chickpeas with tangy pickles, fresh veggies, and creamy mayo, it’s a delightful plant-based alternative to traditional chicken salad.
Ingredients
Chickpea Salad
- 1 (425g) Can Chickpeas
- 1/4 cup + 1 tbsp (55g) Dill Pickles, finely chopped
- 1/4 cup (35g) Purple Onion, finely chopped (about 1/2 an onion)
- 2 tbsp (30g) Just Mayo or Vegenaise (or mayo of choice)
- 2 1/2 tsp Stone Ground Mustard
- 1 1/2 tsp Apple Cider Vinegar (or pickle juice)
- 1/4 + 1/8 tsp Fine Sea Salt
- 2 tsp Fresh Dill, chopped
- 1/8 tsp Ground Turmeric (optional for color)
- 8-10 grinds Fresh Black Pepper
Sandwich Assembly
- Multigrain Bread or Gluten Free Bread (8 slices, as preferred)
- Sprouts (to taste)
- Kale leaves (to taste)
- Shredded Carrots (to taste)
- Lettuce leaves (to taste)
- Tomatoes, sliced (to taste)
Instructions
- Smash Chickpeas: Drain and rinse the canned chickpeas. Using a potato masher, roughly mash them so that most are smashed but some whole chickpeas remain, providing texture.
- Mix Ingredients: Add finely chopped dill pickles, purple onion, Just Mayo or Vegenaise, stone ground mustard, apple cider vinegar, fine sea salt, fresh dill, optional turmeric, and freshly ground black pepper to the smashed chickpeas. Mix thoroughly to combine all flavors.
- Adjust Seasoning: Taste the chickpea salad and adjust salt, pepper, or other seasonings if needed to suit your palate.
- Prepare Sandwich: Toast your choice of multigrain or gluten-free bread slices if desired. Pile the chickpea salad generously onto the bread slices.
- Add Veggies: Top the chickpea salad with fresh sprouts, kale, shredded carrots, lettuce, and sliced tomatoes for added crunch, nutrition, and freshness.
- Serve or Store: Serve the sandwiches immediately for best freshness, or store the chickpea salad in a covered container in the refrigerator for up to two days for later use.
Notes
- Use gluten-free bread to make this recipe gluten free if desired.
- For a creamier texture, mash chickpeas more thoroughly.
- Optional turmeric adds a vibrant color but has a mild flavor.
- Adjust the amount of stone ground mustard and apple cider vinegar according to your taste preferences.
- Keep the salad refrigerated if making ahead and consume within two days.
- This sandwich works well with additional toppings like avocado slices or cucumber.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
