We love this smashed chickpea salad and spread it onto sandwiches, wraps, and even serve on top of green salads. Similar to tuna salad or egg salad, this easy bean salad is quick to make and the perfect lunch! Jump to the Smashed Chickpea Salad Sandwich Recipe
Making Our Extra Easy Chickpea Salad
It’s no secret that we love chickpeas over here! See our ultimate guide for cooking them, our favorite homemade hummus recipe, and this chickpea salad with lemon and dill.
We all need quick go-to snacks and lunches, which is why we’re sharing this easy salad with you. Think of it as a vegan version of tuna or egg salad. It’s delicious, filling, and healthy.
To make it, we mash cooked (or drained and rinsed canned) chickpeas with lime juice, mustard, and mayo. You can use plain mayonnaise or vegan mayo.
Then add a few seasonings and some crunch with celery and scallions. Finally, throw in some fresh herbs if you have them on hand. So quick and simple!
This easy chickpea salad keeps in the fridge for 4 to 5 days, so you can make it in advance and have it on hand for the rest of the week. We have not tried freezing this salad; it should be okay, but since mayo doesn’t always thaw well, the texture might be slightly different.
We love this easy salad with chickpeas, but you can always substitute other beans, like cannellini beans, navy beans, fava beans, or pinto beans.
We love turning this into chickpea salad sandwiches, but it also works wonders inside wraps, by itself, or on top of salads. We hope that you give it a try!
More Easy Salads
Smashed Chickpea Salad Sandwich
We love this mashed chickpea salad and spread it onto sandwiches, wraps, and even serve on top of green salads. We love this easy salad with chickpeas, but you can always substitute other beans, like cannellini beans, navy beans, fava beans, or pinto beans.
Makes 4 servings
You Will Need
2 (15-ounce) cans chickpeas or 3 cups (500 grams) cooked chickpeas
1 lime or lemon
Salt and fresh ground pepper
1 tablespoon capers, roughly chopped
1 teaspoon Dijon mustard
2 to 3 tablespoons mayonnaise or vegan mayonnaise
1 stalk celery, finely chopped
1 scallion, finely chopped
1 tablespoon chopped fresh dill, optional
Directions
If using canned chickpeas, open the can and drain, then rinse the chickpeas under cold water.
Add chickpeas to a medium bowl and mash them with a fork or potato masher. They do not need to be completely smooth, in fact, leaving some larger pieces is nice.
Stir in 1 tablespoon of lime juice, the capers, mustard, mayonnaise, celery, scallion, and dill. Taste, and then adjust with more lime juice (we usually add another tablespoon or so), salt, and pepper.
Serve on top of salads or as a sandwich. Or, store the salad in an air-tight container for 4 to 5 days.
Adam and Joanne’s Tips
- If using canned beans, you can save the liquid in the can. It is called aquafaba and has a few interesting uses like making vegan mayo or as an egg replacer. Here’s our Guide to Aquafaba to learn more.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 205 / Total Fat 5.5g / Saturated Fat 0.5g / Cholesterol 5mg / Sodium 455.6mg / Carbohydrate 31g / Dietary Fiber 8.5g / Total Sugars 5.4g / Protein 9.3g
