Smashed Chickpea Salad Sandwich
A quick, tangy chickpea salad sandwich with dill pickles, mustard, mayo, fresh dill, and crisp sandwich vegetables. Hearty enough for lunch and easy to make vegan or gluten-free depending on the bread and mayo you choose.
10 mins
Prep Time
10 mins
Total Time
2
Servings
Ingredients
Salad
- • 1 15 oz can chickpeas, drained and rinsed
- • 1/4 cup plus 1 Tbsp dill pickles, finely chopped
- • 2 Tbsp vegan mayo, Vegenaise, or mayonnaise of choice
- • 2 1/2 tsp stone ground mustard
- • 1 1/2 tsp apple cider vinegar or pickle juice
- • 3/8 tsp fine sea salt
- • 2 tsp fresh dill, chopped
- • 1/8 tsp ground turmeric, optional
- • 8-10 grinds fresh black pepper
Sandwich
- • multigrain bread or gluten-free bread
- • sprouts
- • kale
- • shredded carrots
- • lettuce
- • tomatoes
Instructions
- Add the chickpeas to a bowl and mash them roughly with a potato masher or fork, leaving a few chickpeas partly intact for texture.
- Stir in the pickles, mayo, mustard, vinegar or pickle juice, salt, fresh dill, optional turmeric, and black pepper. Taste and adjust the seasoning as needed.
- Serve the chickpea salad on multigrain bread with sprouts, kale, shredded carrots, lettuce, tomatoes, or any other sandwich vegetables you like.
- Store leftover chickpea salad in a covered container in the refrigerator for up to 2 days.