Smashed Chickpea Salad and Sandwich Filling
A quick and easy lunch made with simple and savory plant-based ingredients!
This versatile smashed chickpea salad and sandwich filling is made with chickpeas, also known as garbanzo beans, tossed in a creamy mixture of dairy-free mayonnaise, Dijon mustard, red onions, celery, bell peppers, and spices.
Pro tip: I like to skip the usual arm workout of smashing the chickpeas by hand. A mini chopper or food processor will get the job done in a matter of seconds!
How to eat Smashed Chickpea Salad:
- as a sandwich filling
- over toast
- on crackers
- over a bed of shredded lettuce or kale
Ingredients Needed for Smashed Chickpea Salad:
- 15 ounces chickpeas, drained
- 1/4 cup red onion, chopped
- 1 large celery stalk, chopped
- 1/2 red bell pepper, seeded and chopped
- 3 tablespoons vegan mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 tablespoon dried dill
- sea salt, to taste
- ground black pepper, to taste
How to make Smashed Chickpea Salad:
Into a medium-size mixing bowl, add chickpeas and mash using a potato masher. If using a mini chopper or food processor, add the chickpeas and pulse a few times – until the beans reach a smashed but still chunky consistency.
In the mixing bowl, add smashed chickpeas, red onion, celery, red bell pepper, vegan mayonnaise, DIjon mustard, garlic powder, onion powder, dried dill, sea salt, and ground black pepper.
Serve right away or cover and store in the refrigerator.
Cheers!
Popular toppings and substitutions:
This salad is pretty great as is, but if you’re feeling fancy, try these:
- swap out the mayonnaise for hummus
- Sweet & Spicy Pickled Mini Peppers
- capers
- sprouts
- dill pickle slices
- shredded carrots
How long will this last in the refrigerator?
While this chickpea salad is best served the same or next day, it will remain fresh and flavorful in the fridge for up to 5 days.
More quick and easy recipes:
Baked Pesto Tofu – Basil pesto is tossed with tofu that has been seasoned and roasted with simple spices for a savory dish that is practically effortless.
Vegan BBQ Tempeh Caesar Salad – A smoky plant-based twist on the classic Caesar salad!
Smashed Chickpea Salad and Sandwich Filling
Ingredients
- 15 ounces chickpeas drained
- 1/4 cup red onion chopped
- 1 large celery stalk chopped
- 1/2 red bell pepper seeded and chopped
- 3 tablespoons vegan mayonnaise
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 tablespoon dried dill
- sea salt to taste
- ground black pepper to taste
Instructions
- Into a medium-size mixing bowl, add chickpeas and mash using a potato masher. If using a mini chopper or food processor, add the chickpeas and pulse a few times - until the beans reach a smashed but still chunky consistency.
- In the mixing bowl, add smashed chickpeas, red onion, celery, red bell pepper, vegan mayonnaise, DIjon mustard, garlic powder, onion powder, dried dill, sea salt, and ground black pepper.
- Serve right away or cover and store in the refrigerator.
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