Recipe combo
Smashed Chickpea Salad Sandwiches with Pickles
Creamy smashed chickpea salad with dill pickles, celery, fresh dill, and vegan mayonnaise on whole wheat sandwich bread. A simple plant-forward lunch that is vegan, dairy-free, and egg-free.
Recipe details
- Servings
- 4
- Total time
- 15 min
- Prep
- 15 min
- Difficulty
- easy
Ingredients
- 2 Can Canned chickpeas - 2 (15-ounce cans), drained and rinsed
- 0.5 Cup Dill pickles, finely chopped - 1/2 (cup), finely chopped
- 0.5 Cup Celery, finely diced - 1/2 (cup), finely diced
- 2 Tablespoon Fresh dill, chopped - 2 (tablespoons), chopped
- 0.33 Cup Vegan mayonnaise - 1/3 (cup)
- 1 Tablespoon Dijon mustard - 1 (tablespoon)
- 1 Tablespoon Lemon juice - 1 (tablespoon)
- 0.5 Teaspoon Garlic powder - 1/2 (teaspoon)
- 0.25 Teaspoon Fine salt - 1/4 (teaspoon)
- 0.25 Teaspoon Ground black pepper - 1/4 (teaspoon)
- 8 Count Whole wheat sandwich bread - 8 (slices)
Instructions
Prep the chickpeas and vegetables
1. *Drain and rinse the chickpeas*, then *finely chop the pickles, celery, and fresh dill* as needed.
Mash the chickpeas
2. Add the chickpeas to a medium bowl and *mash with a fork* until mostly broken down, leaving *some chunky texture*.
Mix the creamy dressing into the chickpeas
3. Stir in the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until *creamy and evenly mixed*.
Fold in the crunchy additions
4. Fold in the *chopped pickles, diced celery, and fresh dill* until the salad is *well combined*.
Assemble the sandwiches
5. Divide the chickpea salad among 4 slices of whole wheat bread, top with the remaining bread, and *press gently* to form *4 sandwiches*.
Slice and serve
6. Slice the sandwiches in half and serve *right away* for the best texture.