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smashed chickpea and watercress sandwich

Smashed Chickpea Salad Sandwich

This Chickpea Salad Sandwich is the perfect picnic staple. Piled on top of seedy bread with crunchy watercress and homemade mayo, this is sure to be a regular in your sandwich rotation!
5 from 2 votes
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Prep Time 15 minutes
Total Time 1 hour 10 minutes
Course Lunch, Sandwiches & Wraps
Servings 6 servings
Calories 331 kcal

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 ⅓ 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 ⅓ 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!

Nutrition

Serving: 1sandwichCalories: 331kcalCarbohydrates: 41gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 6mgSodium: 599mgPotassium: 364mgFiber: 8gSugar: 6gVitamin A: 239IUVitamin C: 3mgCalcium: 140mgIron: 3mg
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