My Smashed Chickpea Salad Sandwich makes an easy and delicious sandwich, but the chickpea filling is also perfectly suited as a dip or spread. It features cooked chickpeas, tangy pickles, onions, stone ground mustard, and mayo with a bit of pickle juice. Try it with sourdough bread, crackers, tucked into wraps or as a dip with celery, or cucumbers. This reader favorite recipe is ideal for a week-day lunch, light dinners, a weekend picnic or potluck! This recipe doubles easily!
Using a potato masher or fork, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar or pickle juice, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment, adding an additional tablespoon of mayo for a creamier texture.
Store in a covered container for up to three days. Delicious alone or piled high on multigrain with accompanying veggies.
Nutitrion
Serving Size: 1 serving
Calories: 469 kcal
Carbohydrates: 65 g
Protein: 20 g
Fat: 16 g
Saturated Fat: 2 g
Sodium: 799 mg
Sugar: 11 g
Unsaturated Fat: 4 g
Reviews
Bridget Quinn Gordon on 2026-07-08 (5 stars): So delicious! I didn’t have red onion so used green onion, used half plain Greek yogurt for half of the mayo, and omitted the dill and it’s still a 5 star recipe that will be in heavy rotation in my kitchen!
Amy on 2026-05-03 (5 stars): This is genuinely one of the best sandwiches I've ever had in my life. I'm on a journey to consume fewer animal products (hopefully none eventually!) and I was having a really hard time getting away from standard sandwiches due to their convenience, but needed something heartier than PB&J.
This. Is. It.
I've been eating it every day for like the last 3 weeks and it's always fantastic. I feel full, but in a way that doesn't make me feel heavy, and it just... feels so GOOD to have eaten something so delicious, if that makes sense? I dunno man, I am just truly obsessed with these sandwiches, and the filling is so easy to meal prep it makes lunch time way less stressful.
Thank you!
Amanda on 2026-03-20 (5 stars): I wanted to let you know this is my favorite sandwich ever! I’ve been making it I don’t know how long, like 3 years.
Anga on 2025-11-15 (5 stars): I'm circling back to this recipe after not making it for over 5 years - I used to love it in a wrap or in celery boats! I now make it a little wetter using some pickle juice to loosen it and have it as a dip! Instead of mayonnaise this time I drained some light - no added sugar - greek yoghurt overnight in cheesecloth and used that instead - it adds a nice tang and keeps it lighter in fat!
Kim on 2025-08-10 (5 stars): I came across this recipe looking for a new way to do chickpeas. I made it today, and already know it will be in the rotation. 1) very easy. Added bonus: I only had a handful of dirty dishes. 2) Obviously healthy and makes a great packable lunch 3) has great flavor!
Michele on 2025-06-04 (5 stars): This is amazing! I didn’t have stone ground mustard, so just used Dijon, now I have to get stone ground and make it again, because I can see how that would make it just that much better. I did also use black salt instead of regular salt. I had it two days in a row for breakfast and lunch both days, it is just so yummy! Thank you for sharing such an easy and delicious recipe.
Rachel on 2025-05-02 (5 stars): I’ve been making this for years! I add peas and shredded carrots to mine.
Amanda on 2025-03-27 (5 stars): Delicious! Added green pepper too! Threw it in a wrap with lettuce.
Maggie on 2025-03-03 (5 stars): So tasty and comes together fast with items always in the cupboard. I've made these a few times and always wonder why I don't make it more often. Perfect lunch.
