Is there anything better than two slices of bread packed with a creamy hearty tangy filling? This Smashed Chickpea Salad Sandwich holds its own against any egg or tuna salad sandwich. Bonus: it’s super cheap and easy to make.
Chickpeas. So hot right now
The chickpea is at the top of its game right now. I mean, when asked if you’d prefer a smashed chickpea sandwich, vs. a smashed kidney bean sandwich, which one would you go for?
Chickpeas are so popular these days and I can totally understand why. They have a cute name (way cuter than kidney bean), they are very photogenic and they are so damn versatile. From creamy hummus, to hearty patties, to roasted and crunchy salad toppers, these peas can do it all.
Why watercress is a great addition to this sandwich
If you haven’t had a lot of watercress in your life, it might be time to consider picking some up. It’s a little bit peppery, the leaves are tender, and the stems are juicy. They remind me of sunflower sprouts a little bit. I LOVE watercress on all kinds of things, but its especially good on egg sandwiches. Since this chickpea sandwich is a little bit reminiscent of an egg salad sandwich, I thought it was a good fit. If you can’t find watercress, or you don’t like it, any crisp leafy green will do. Sunflower sprouts or arugula would probably be my next choices.
It’s a Chickpea Salad Sandwich (Not a vegan tuna salad sandwich)
I’ve seen recipes like these on the internet going under the guise of a chickpea tuna sandwich or chickpea egg salad, but I think it deserves credit in its own right. Besides, it doesn’t taste anything like tuna, or egg. It tastes like chickpeas and pickles and creamy mayo and fresh dill. So good.
While we’re on the topic, I kinda prefer calling things what they are. Cauliflower is cauliflower, it isn’t a cauliflower “wing” even if it’s been doused in hot sauce. Shredded jackfruit is shredded jackfruit, it’s not jackfruit “pulled pork.” This is a Chickpea Salad Sandwich, and it’s delightful.
Rant over! 🙂
What you’ll need to make this recipe
As for equipment, it definitely helps if you have a food processor. It breaks down the chickpeas super quickly and easily. If you don’t have one handy, you can smash the chickpeas with a fork or a potato masher, but it’ll take some patience. You’ll also need a mixing bowl, spoons, and a cutting board and knife for chopping.
Ingredients-wise, you’ll need:
- Cooked chickpeas: Cooked at home always tastes better, but canned is totally fine.
- Celery: You cannot beat the crunch of celery in a mixture like this.
- Dill pickles: For crunch, saltiness, and tanginess.
- Mayonnaise: Store bought or homemade, vegan or not.
- Tabasco: For a little tang and a hint of heat.
- Pickle juice: Just a splash for acidity.
- Fresh dill: My favorite soft herb. Dill adds such a fresh grassy flavor.
- Seedy sandwich bread: Or any sandwich bread of your choosing.
- Fresh watercress: Or another crunchy leafy green, to play off the creaminess of the chickpea mixture.
How to make this sandwich
- Prepare the Ingredients: Chop the celery, dill, and pickles, wash and dry the watercress or other greens, and drain and rinse the chickpeas.
- Make the chickpea salad mixture by pulsing the chickpeas in a food processor about 5-6 times, Or mashing with a fork or potato masher until the chickpeas are coarsely chopped. Transfer the mixture to a bowl, add all other ingredients and mix with a spoon until fully combined.
- Taste the mixture for seasoning. You will most likely not need salt because the pickle juice usually does the trick.
- Build the Sandwiches by spreading a teaspoon of mayo on each slice of bread, piling a nice stack of greens onto one side of the bread, and scooping about 1/3 cup of the chickpea mixture onto the other slice of bread and spreading the mixture evenly to the edges.
- Close the sandwiches, cut in half, and enjoy.
*This mixture is also great on top of salads or in wraps!
Take this Smashed Chickpea Sandwich on the road
This sandwich travels really well, which makes it perfect to pack for school, work, or to bring to a picnic. I’d recommend using parchment paper or waxed paper – or even better, a reusable beeswax wrap (one of my favourite inventions) to keep your sandwich generally sandwich-shaped. Plastic wrap just doesn’t cut it when a squishy backpack is involved.
Some tips on making this chickpea sandwich mixture:
- If you want to go the extra mile and soak/cook dried chickpeas instead of using canned, you will be rewarded with a more tender creamy final product. You may even start by adding a bit less mayo to the mixture in case you don’t need it.
- If you leave the mixture to sit in the fridge overnight, it will be even better than eating it right away. At my house we call this process “Fridge Cooking,” and it makes a real difference.
- Although using a food processor isn’t exactly smashing, I find it works much better than using a potato masher or a fork. If you use freshly cooked chickpeas, they may be soft enough that you could mash them by hand.
Side note – Pressure cooked beans & chickpeas are incredible. They cook so evenly it’s amazing. It’s one of my favourite ways to use my Instant Pot. If you’ve never pressure-cooked chickpeas before, I’ve got an Instagram highlight for you! Check it out here.
Also, did you know that homemade mayo is AMAZING and you can make it in about a minute? There’s a vegan version too, and it’s equally as delicious.
Frequently Asked Questions
Yes, you can definitely use canned chickpeas. Just make sure to rinse and drain them well before use. However, if you have the time, cooking dried chickpeas from scratch can result in a creamier texture.
If you can’t find watercress or don’t prefer it, you can use other leafy greens like arugula, spinach, or even sprouts. The key is to use something that adds a fresh, crisp texture to balance the creamy chickpea mixture.
As long as you use vegan mayo and vegan bread, yes it is!
When stored in an airtight container, the chickpea salad mixture can last up to 3-4 days in the refrigerator. In fact, letting it sit overnight can enhance the flavors.
You can prepare the chickpea salad mixture ahead of time, but it’s best to assemble the sandwich just before eating to prevent the bread from getting soggy. If you need to pack it for later, consider keeping the chickpea mixture and bread separate until ready to eat.
If you don’t have dill pickles, you could use capers or chopped green olives for a similar tangy, salty flavor. You might also need to add a splash of vinegar to replace the pickle juice in the recipe.
I don’t recommend freezing the chickpea mixture as the texture may change upon thawing, particularly due to the mayonnaise. It’s best enjoyed fresh or within a few days of preparation.
I’m pretty sure this sandwich is going to be a new favourite in your spring picnic rotation! Please share your picnic pics with me by tagging @howtomakedinner on Instagram. Enjoy!
Smashed Chickpea Salad Sandwich
Equipment
- 1 Food processor or fork, or potato masher – for smashing the chickpeas
- 1 mixing bowl for mixing the chickpea salad
- 1 knife and cutting board for chopping the ingredients
- 1 spoon for mixing the chickpea salad
- 1 1/3 cup measure optional, for portioning the chickpea salad mixture onto the sandwiches.
Ingredients
- 2 cups cooked chickpeas rinsed and drained (if using canned)
- 1 sticks celery finely chopped
- 2 dill pickles finely chopped
- .3 cups mayo plus 2 teaspoons per sandwich, for spreading onto the bread.
- 3 dashes tabasco sauce
- 2 tablespoons pickle juice
- 2 tablespoons fresh dill chopped
- 12 slices seedy sandwich bread for 6 sandwiches. See recipe notes.
- 1 bunch fresh watercress or other greens, like lettuce or sprouts.
Instructions
Prepare the Ingredients
- Chop the celery, dill, and pickles.
- Wash the watercress or other greens, and drain and rinse the chickpeas.
Making the Smashed Chickpea Salad
- Pulse the chickpeas in a food processor about 5-6 times, Or mash with a fork or potato masher until the chickpeas are coarsely chopped.
- Transfer the mixture to a bowl, add all other ingredients and mix with a spoon until fully combined.
- Taste the mixture for seasoning. You will most likely not need salt because the pickle juice usually does the trick.
Building the Sandwiches
- Spread a teaspoon of mayo on each slice of bread.
- Pile a nice stack of greens onto one side of the bread.
- Scoop approximately 1/3 cup of the chickpea mixture onto the other slice of bread and spread the mixture evenly to the edges.
- Close the sandwiches, cut in half, and enjoy.
Notes
- The recipe makes 6 sandwiches, but you don’t need to make them all at once. For one sandwich, take what you need and store the rest of the chickpea mixture in a tightly sealed container in the fridge for up to 4 days.
- This Smashed Chickpea Salad mixture is also great in wraps or on top of salads.
- If you like it extra creamy, don’t be afraid to add more mayo!
