Smashed Chickpea Salad Sandwich
This easy Chickpea Salad Sandwich is a vegan & customizable spin on tuna salad. Made in a jiff using canned chickpeas and tangy condiments! Use on your favorite bread, lettuce leaf, or tortilla wrap. It will be your family's new favorite filling, healthy and versatile lunch!
Equipment
- Large Bowl
- Potato Masher
Ingredients
- 2 cans chickpeas drained and rinsed
- 1/4 cup vegan mayo I like Hellman's brand
- 1/3 cup pickles chopped
- 2 tbsp pickle juice
- 1 tbsp capers
- 2 stalks celery
- 1/2 cup red onion diced
- 1/4 cup green onions chopped
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tbsp red wine vinegar
- 1/2 tsp garlic powder
- 1-2 tbsp lemon juice or to taste
- 2-3 dashes hot sauce optional to taste
- 4-5 dashes liquid smoke optional
- 1/4 tsp old bay seasoning optional
- 8 slices sandwich bread or toasted sourdough can sub in tortilla wrap or lettuce leaf
Instructions
Mix
- Combine all the ingredients except the bread in a large bowl
Mash
- Using a potato masher or a fork, mash the mixture until it reached your desired consistency.
Serve
- Make a sandwich with your favorite type of bread and top with lettuce, tomato, sprouts, cucumbers or whatever your favorite toppings are!
Notes
Notes:
- If you prefer a finer salad, you could also make this in the food processor and give it a few pulses to mash and combine.
- Instead of bread, you could put this on a tortilla or lettuce wrap! I also love putting it on a lettuce salad instead of dressing.
- Use as much or as little of any of the ingredients listed! When I make this, I tend not to measure and just put in what I think looks good and then taste as I go. This is a great recipe to customize and make your own!
- Mix in some vegan ranch dressing and spicy buffalo sauce
- Mash together chickpeas, vegan mayo, celery, grapes, craisins, pecans, salt & pepper, and a little bit of vegan ranch or poppyseed dressing. This is a great spin on a traditional chicken salad sandwich!
- Keep in an airtight container in the fridge for a week. We like to make a big batch at the beginning of the week and then use it as needed for sandwiches, salads, wraps, or just plain!