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A smashed chickpea sandwich is quick and delicious lunch to toss together. This recipe makes enough for 4 sandwiches and will keep super well in the fridge for future lunches.

This sandwich is basically a vegan egg salad sandwich. It got the briney pickle flavour and lots or crunch from the celery and chickpeas. It hits all the flavour marks and doesn’t require you to boil any eggs!

Chickpea Sandwich Recipe

Ingredients:

  • 1 can chickpeas drained and rinsed
  • 1/3 cup vegan mayo
  • 1/4 cup celery chopped
  • 1/3 cup dill pickles
  • 1 tbsp pickle juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
Smashed Chickpeas
Smashed Chickpeas WIth Ingredients
Smashed Chickpea mixture

Tips & Tricks:

  • Chickpeas: To get a smoother chickpea smash remove as many of the skins from the chickpeas as possible after rinsing. You can mash these with a fork or a potato masher. If you don’t like the chunky texture you can also blend them in a food processor for a smoother outcome.
  • Toast: Toast your bread to maintain your sandwich structure. The mayo if left will soften the bread significantly.
  • Toppings: I like to add the standard sandwich toppings like, lettuce, tomato, onion, cheese, and micro greens.
  • You can add some black salt to get a more egg like flavour.
  • Storage: Store leftovers in an airtight container for 3-5 days.
Smashed Chickpea Sandwich
Smashed Chickpea Sandwich
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Smashed Chickpea Sandwich

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Course: LunchCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

10

minutes
Cooking time

0

minutes
Calories

104

kcal
Total time

10

minutes

Smashed chickpea sandwiches are quick and delicious lunch to toss together. It’s like a vegan egg salad sandwich!

Ingredients

  • 1 can chickpeas drained and rinsed

  • 1/3 cup vegan mayo

  • 1/4 cup celery chopped

  • 1/3 cup dill pickles

  • 1 tbsp pickle juice

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • 1/4 tsp pepper

Directions

  • Drain and rinse a can of chickpeas, then pour them into a bowl. Run the chickpeas between your hand to get the skins off.
  • Mash them with the back of a fork or a potato masher until almost all of them are crushed.
  • Add mayo, celery, pickles, pickle juice, garlic powder, salt, and pepper.
  • Mix until well combined.
  • Serve between 2 pieces of bread, rolled in a wrap, or on lettuce leaves.

Notes

  • Serving Size: 1, Calories 104, Total Fat 6.2g (8% Daily Value), Saturated Fat 0.7g (3% Daily Value), Cholesterol 0mg (0% Daily Value), Sodium 437mg (19% Daily Value), Carbohydrate 9.6g (3% Daily Value), Dietary Fiber 0.3g (1% Daily Value), Sugars 2.8g, Protein 2.5g

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