10 Minute Smashed Chickpea Salad Sandwich
My Smashed Chickpea Salad Sandwich makes an easy and delicious sandwich, but the chickpea filling is also perfectly suited as a dip or spread. It features cooked chickpeas, tangy pickles, onions, stone ground mustard, and mayo with a bit of pickle juice. Try it with sourdough bread, crackers, tucked into wraps or as a dip with celery, or cucumbers. This reader favorite recipe is ideal for a week-day lunch, light dinners, a weekend picnic or potluck! This recipe doubles easily!
Ingredients
- 1 (425 grams) Can of Chickpeas
- 1/4 cup + 1 tablespoon (55 grams) Dill Pickles (finely chopped )
- 1/4 cup (35 grams) Purple Onion (finely chopped, about 1/4 an onion)
- 2 tablespoons (30 grams) Mayonnaise (I use Vegenaise)
- 2 1/2 teaspoon Stone Ground Mustard
- 1 1/2 teaspoon Apple Cider Vinegar (or pickle juice)
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 2 teaspoon Fresh Dill (fresh-chopped, or 1 teaspoon dried dill)
- 1/8 teaspoon Ground Turmeric (optional for color)
- 8-10 Grinds of Fresh Black Pepper
- Multigrain Sourdough Sandwich Bread (or bread of choice)
- Sprouts, Leafy Greens (like Kale, Arugula, Romaine), Shredded Carrots
Instructions
- 1
Using a potato masher or fork, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar or pickle juice, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment, adding an additional tablespoon of mayo for a creamier texture.
- 2
Store in a covered container for up to three days. Delicious alone or piled high on multigrain with accompanying veggies.
Cook it from the original
This recipe comes from vanillaandbean.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on vanillaandbean.com