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Smashed chickpea salad sandwich on toasted whole grain bread with lettuce, cut in half

Smashed Chickpea Salad Sandwich

A 10-minute, no-cook sandwich filling of mashed chickpeas with lemon, mustard, celery, red onion and dill. Make-ahead friendly.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the chickpea salad
  • 1 can chickpeas 15 oz / 400 g, drained and rinsed
  • 3 tbsp mayonnaise or plain Greek yogurt; use vegan mayonnaise for vegan
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 celery stalk finely chopped
  • 2 tbsp red onion finely chopped
  • 1 tbsp fresh dill chopped, or 1 tsp dried dill
  • 0.25 tsp salt
  • 0.25 tsp black pepper
For the sandwiches
  • 4 slices bread whole grain or sourdough, toasted if you like
  • 2 lettuce leaves
  • 1 small tomato sliced, optional

Equipment

  • 1 Bowl
  • 1 Fork or potato masher

Method
 

  1. Put the chickpeas in a bowl and mash them with a fork or potato masher until most are broken but there is still some texture.
  2. Add the mayonnaise or yogurt, mustard, lemon juice, celery, red onion, dill, salt and pepper and stir well. Taste and add more lemon or salt if needed.
  3. Lay lettuce on two slices of bread, add the chickpea salad and tomato, and top with the other slices. Cut in half and serve.

Notes

Make ahead: the chickpea salad keeps in the fridge for up to 3 days. Assemble the sandwiches just before eating so the bread stays crisp.
Other ways to serve it: in a wrap, on crackers, or spooned over salad leaves.
More chickpeas: try easy homemade hummus or crispy roasted chickpeas.