Smashed chickpea salad sandwich
This vegan smashed chickpea salad mashes canned chickpeas with vegan mayo, Dijon, lemon, celery, pickles and fresh dill into a creamy, crunchy sandwich filling that takes 10 minutes and keeps for four days.
Published . First sent in issue 3.
- Prep
- 10 min
- Cook
- None
- Serves
- 4
- The vegan swap
- Mashed chickpeas replace tuna or egg; a pinch of crumbled nori adds a gentle taste of the sea if you want it.
- Make ahead
- Keeps 4 days in a sealed container in the fridge. Assemble sandwiches the day you eat them so the bread stays crisp.
Ingredients
To serve
How to make it
Smash the chickpeas
Put the chickpeas in a bowl and mash with a potato masher or fork until most are broken but some halves remain for texture.
Mix the dressing in
Add the mayo, mustard, lemon juice and pickle brine and stir until the chickpeas are evenly coated.
Fold in the crunch
Fold in the celery, red onion, pickles, dill and nori, if using. Season well with salt and pepper.
Build the sandwiches
Pile onto toasted bread with lettuce and tomato. Serve right away or pack the filling separately for lunch.
Why this works
This is the sandwich for days when you have ten minutes and no plan. Two cans of chickpeas and things you probably already have make four lunches.
The pickle brine is the secret. A spoonful adds the bright, salty tang that makes the filling taste finished.
Tips
- Leave some chickpeas whole. A fully smooth mash turns pasty.
- It tastes better after 30 minutes in the fridge, once the flavors have mingled.
Questions about this recipe
What does chickpea salad taste like?
Like a tangy, herby tuna or egg salad. The chickpeas are mild, so the mayo, mustard, pickles and dill carry the flavor.
How long does chickpea salad last?
Up to 4 days in an airtight container in the fridge.