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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!
Prep Time 7 mins
Cook Time 3 mins
Total Time 10 mins
Course Appetizer, Dinner, Lunch, Main Course, Salad
Cuisine American
Servings 4 servings
Calories 324 kcal


  • Large Bowl
  • Potato Masher


  • 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



  • Combine all the ingredients except the bread in a large bowl


  • Using a potato masher or a fork, mash the mixture until it reached your desired consistency.


  • Make a sandwich with your favorite type of bread and top with lettuce, tomato, sprouts, cucumbers or whatever your favorite toppings are!


  • 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!
Keyword BBQ, chickpea, easy, make-ahead, Quick, Salad, sandwich, smashed, smokey, Summer, vegan