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    Home ▸ Vegan Burgers, Wraps and Sandwiches

    Smashed Chickpea Salad Sandwich

    Last modified: October 5, 2022. Originally posted: November 20, 2021 By Sophia DeSantis

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    Jump to Recipe Print Recipe
    Overlay text on vegan mashed chickpea salad with a photo of it on a sandwich sitting on a black plate
    Hands picking up half a mashed chickpea sandwich with veggies
    Collage of the steps to make a mashed chickpea sandwich with the final version and overlay text

    This smashed chickpea salad sandwich is a healthy and delicious way to fill your belly! Easy and perfect to make ahead of time.

    Mashed chickpea salad sandwich with veggies piled on a black plate
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    This recipe was originally published on 5/20/15

    If you're looking for an easy make ahead lunch this sandwich is it! Loaded with veggies, filling and delicious, plus perfect for the whole family.

    Sandwiches are the easiest lunch! But if you're not just slapping meat and cheese between two slices of bread you need to get a little more creative. This recipe is perfect for mixing up in advance to have on hand in the fridge, then all you have to do it spread it on bread and go!

    Ingredients

    The basic ingredients you need to make this mashed chickpea sandwich include:

    • Chickpeas and brine
    • Almonds
    • Veggies
    • Pickles
    • Lemon juice
    • Herbs and seasonings
    Ingredients needed to make a mashed chickpea salad sandwich on a checkered towel on a wooden surface

    How To Make a Mashed Chickpea Salad Sandwich

    This recipe is super easy to make! Here are the simple steps:

    1. Pulse the ingredients to chop.  Top view of food processor pulsing chickpeas and veggies
    2. Whisk the aquafaba until frothy. Stand mixer whipping up creamy frothy topping
    3. Mix everything. Spoon mixing creamy froth into mashed chickpeas and veggies
    4. Top your bread. Black plate with mashed chickpea salad on a piece of lettuce on bread
    5. Serve! Hands picking up half a mashed chickpea sandwich with veggies

    Flavor suggestions

    The recipe here tastes great as is, but it's always fun to change things up with other flavors. Try mixing in any of the following:

    • Roasted veggies
    • Seeds for extra crunch
    • Arugula would give this sandwich a nice peppery kick.
    • Try different fresh herbs such as torn basil leaves.

    Serving suggestions

    Once you have the chickpea salad all mixed up, you need to find a way to eat it! Here are a few ideas for how to enjoy this recipe:

    • Between slices of bread
    • Stuffed in pita pockets
    • In lettuce Wraps
    • Scoop it up with crackers
    • Dip in veggies like carrots, peppers, or celery

    Tips and tricks

    Here are a few more suggestions to help you out when making this chickpea salad sandwich:

    • If you want a really fast version and don't want to mess with whipping the brine, then simply add ½ cup chickpeas instead of ¼ when pureeing to a paste, then mix with the chopped chickpeas and veggies.
    • Prep in advance by chopping the veggies and beans beforehand so all you need to do the day you make it is put it all together.
    • To make a nut free version of this recipe use pumpkin seeds instead of almonds.
    • For simplicity purposes canned chickpeas are best since the brine is ready for you to use. However if you cook your own chickpeas you'll need to reserve the broth to make the aquafaba.
    • Store the chickpea salad in an airtight container in the refrigerator for up to 3-5 days.

    Common Questions

    What do vegans eat on sandwiches?

    The basic answer here is anything. Just like a tortilla, you really can put almost anything between bread.

    Here are a few of my faves:
    Veggies- all and any, I slap them on like no tomorrow!
    Sauce- the pinnacle of finishing off the flavor of a meal, just spread it on with a heavy hand.
    Cheese- dairy free cheese is great to throw on for an extra oomph and if you’re fancy, melt it.
    Protein- Portobello mushrooms, baked tempeh, avocado, whatever it is, putting a good protein base on a sammie helps keep you full and satisfied.

    Mimicking the feel of the classic tuna salad, but in a healthy way, isn’t that hard. You need to think of two main things: the main protein and the creamy base. There are many ideas out there on replacing tuna in a vegan tuna sandwich. Jackfruit, artichoke hearts, hearts of palm and chickpeas are the top choices. I chose the later, making this mashed chickpea salad sandwich the perfect easy meal.

    Are chickpeas in a can good for you?

    With the use of BPA-free cans now, there is no harm in using canned chickpeas. Plus I feel that they mash a bit better. We all need to make our own decisions, but for me, balance and low stress plays a huge role in living the perfect food space for me. Learn more about Balancing a Plant-Based life.

    What is Aquafaba?

    Aquafaba is literally the liquid from a can of chickpeas. It took the vegan cooking world by storm some years back. It was discovered by Joel Roessel when he noticed that it frothed much like egg whites. It now is used as an egg replacer in many things, from baking to actual meringue!

    With the baking world using it non-stop, I decided to take a different spin (big surprise here) and use it in a savory recipe. So I frothed it up by beating it on high to make it creamy and fluffy, then mixed it into my chickpea salad base to add to the creaminess of the chickpeas. No mayo needed! You can definitely add a bit of oil when you beat it for an extra creamy flavor, but it isn’t necessary.

    Can I make my own Aquafaba?

    Yep, you sure can. If you soak your dried chickpeas instead of using canned, save the liquid and reduce it like explained in this post here all about making your own Aquafaba.

    How long does Aquafaba last?

    Aquafaba can hang in the fridge for about a week. You can also pour the liquid into ice cube trays, then once frozen, dump the aquafaba cubes into a plastic bag. Boom, instant aquafaba for things like smashed chickpea salad sandwiches, baked goods, and those crazy moments when you attempt things like meringue.

    More Vegan Sandwich and Burger Recipes

    There's just something about layering bread with tasty fillings that makes everything taste better! These easy plant based recipes do exactly that:

    • Amazing Tofu Sandwich
    • Easy Lentil Veggie Burger
    • Vegan Shawarma
    • BBQ Pulled Pork Sandwich
    • Vegan Cheesesteak Sandwich
    • The Ultimate Vegan BLT
    • Falafel Sandwich
    • Vegan Meatball Sub
    • The Best Vegan Panini
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    Mashed chickpea salad sandwich with veggies piled on a black plate

    Smashed Chickpea Salad Sandwich

    Sophia DeSantis
    This smashed chickpea salad sandwich is a healthy and delicious way to fill your belly! Easy and perfect to make ahead of time.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course 30 Minutes or Less, Lunch, Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 216 kcal

    Ingredients
     
     

    • 1 ½ cups chickpeas , drained and rinsed, about one 15 oz can
    • 6 tablespoons chickpea brine , the juice from can of chickpeas (can drizzle some oil in with this if you want an extra creamy result, see note)
    • ½ cup almonds , or pumpkin seeds for nut free version
    • ½ cup roughly chopped carrots
    • ½ cup roughly chopped celery
    • ¼ cup roughly chopped pickles
    • 1 tablespoon roughly chopped fresh dill
    • 1 tablespoon pickle juice
    • 1 tablespoon lemon juice
    • ½ teaspoon sea salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground black pepper
    • ¼ cup chopped cilantro , optional for added level of flavor

    To serve:

    • 4 slices your favorite sandwich bread , gluten-free if needed
    • Sliced cucumber
    • Lettuce
    • Tomato

    Instructions
     

    • Drain the can of chickpeas, reserving the juice. 
    • Put almonds, carrots, celery, pickles and dill into a food processor. Chop into small pieces and put into a large bowl.
    • Next add the chickpeas into the food processor and pulse until chunky. Take out all but ¼ cup and add to the bowl.
    • Puree the leftover chickpeas into a paste.
    • Add the chickpea paste, pickle juice, lemon juice, salt, garlic powder and pepper into the bowl and mix well.
    • Pour in the reserved chickpea brine (you can store the rest for future use), and beat with a stand mixer (with whisk attachment) or beater until it begins to get thick and creamy. You can drizzle a bit of oil here if you want an extra creamy result. You can also skip this step and just leave the mixture as is.
    • Add it to the bowl and fold into the mixture.
    • Serve on bread with cucumbers, tomatoes and lettuce!

    Notes

    • If you want a really fast version and don't want to mess with whipping the brine, then simply add ½ cup chickpeas instead of ¼ when pureeing to a paste, then mix with the chopped chickpeas and veggies.
    • Makes 2 cups chickpea mixture. Serving size is ½ cup.
    • Nutrition facts are for the mashed chickpea filling only
    Tips to prep ahead:
    • Chop veggies and beans beforehand so all you need to do the day you make it is put it all together.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 216kcalCarbohydrates: 23gProtein: 9gFat: 10gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 419mgPotassium: 389mgFiber: 7gSugar: 4gVitamin A: 2830IUVitamin C: 3.9mgCalcium: 91mgIron: 2.5mg

    Nutrition and metric information should be considered an estimate.

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    1. Valerie

      August 05, 2022 at 9:38 am

      This is a very tasty sandwich spread. However, my brine did not get thick and creamy when I whipped it. Any helpful hints???

      Reply
      • Sophia DeSantis

        August 06, 2022 at 3:24 pm

        Hi Valerie! So happy you liked it! Aquafaba can be very finicky. So many variables from the brand of chickpeas you use and the brine that comes with them, how fast you whip it, the temperature, how long you whip, really anything! Also, often times to really get it thick you use a stabilizer like cream of tartar, but because this is going into the mixture I didn't stress too much about it because it wouldn't make a huge difference to the end result. So as long as you liked the end result I say it's success! If you want to try again, make sure the aquafaba is thick and not watery (you can reduce it on the stove if you need to), whip it quickly for a while and make sure to be patient, you can try adding about 1/8 teaspoon cream of tartar, make sure it is at room temperature, and stop as soon as you see it thicken to stiff peaks because you don't want to overwhip!

        Reply
    2. Sarah

      November 29, 2021 at 8:50 am

      Made a big batch to stick in the fridge for a couple days so it was perfect for easy lunches!

      Reply
    3. Jaclyn

      January 05, 2021 at 11:21 am

      Really enjoyed this recipe today for lunch! Thanks

      Reply
      • veggiesdontbite

        January 05, 2021 at 6:43 pm

        I am so happy to hear Jaclyn!

        Reply
    4. Shirley

      December 08, 2020 at 2:39 pm

      This was delicious! I made more of the chick peas into a mash because I like it to have more spreading quality. This is a keeper!! I can also see putting this on crackers or small cocktail sandwiches. Yummers!

      Reply
      • veggiesdontbite

        December 09, 2020 at 2:39 pm

        So happy to hear you liked it Shirley!!

        Reply
    5. Laurie

      October 13, 2019 at 12:56 pm

      Fantastic recipe! The first vegan "tuna" i am trying.
      Left out the seeds, dill and aquafaba and used some hummus i had already made for the "mayo" and added the pickle juice, lemin juice and spices to that.
      Grated the carrots and used dill pickles and hand mashed the chick peas.
      This is a keeper- i never leave reviews but this deserves one!!

      Reply
      • veggiesdontbite

        October 13, 2019 at 3:02 pm

        I'm so happy you liked it! Thanks so much for the great review!

        Reply
    6. steviefbillman

      April 01, 2019 at 12:36 pm

      This is the perfect sandwich for the now warmer weather! Can just imagine eating this in the park! Will definitely be making this!

      Reply
    7. Tiffany

      May 31, 2016 at 7:00 pm

      I was so excited for this, but it just didn't work ? I pressure can my own chickpeas and tried using that for my brine and it did not thicken up. I even used a hand mixer. Bummer. Anyone have luck using pressure caned beans as a brine?

      Reply
      • veggiesdontbite

        May 31, 2016 at 7:17 pm

        Oh that's so interesting to hear Tiffany! I use canned beans so I wonder what the difference is in the brine. I guessed it is the way it's prepared so I did a search for you and found this: http://gayathriscookspot.com/2015/07/homemade-aquafaba-chickpea-brine-the-best-egg-white-substitute/ Let me know if that helps at all. I need to help you figure out how to get your brine to work because it's amazing the possibilities you can use it for. I use it for baking all the time now, but it needs to be done right or it won't work. Let me know if you figure it out! I'll keep searching too!

        Reply
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