Smashed Chickpea Sandwich

A delicious and protein-packed vegan sandwich filling that comes together in minutes. This smashed chickpea mixture is creamy, tangy, and full of texture – perfect for a quick lunch or light dinner.

Using pantry and condiment staples with an injection of fresh herbs, these smashed chickpeas make a great last-minute meal idea to add to your weekly rotation.

Inspiration

I have been making this dish for at least 3 years now. It’s become a staple in my meal rotation because of how easily it can be prepared while still delivering big on flavor.

The combination of tangy and salty pickles, fresh dill, creamy mayonnaise, and nutty chickpeas makes this dish the perfect filling, especially for those who need a protein-rich meal.

I remember when I first started making it; I got my inspiration from the tuna alternative fillings that fellow bloggers were creating. I’m not the biggest fan of seaweed, and loved the idea of combining ingredients that I enjoy. You can’t go wrong with adding pickled cucumber (aka gherkins) to a dish like this. I wanted to keep it simple yet packed with flavor, and I think I’ve achieved just that.

Ingredients

The ingredients are simple and can be bought in any supermarket. Chances are, you probably already have most of these in your fridge and pantry.

Step by Step

Variations

I have made this recipe numerous times and experimented with ingredient substitutions based on what I have on hand. The beauty of this dish is its flexibility – you can make it your own. Here are some tried-and-tested suggestions that work well:

• Herb swaps: While fresh dill gives a flavor I love, parsley creates a brighter, more Mediterranean-style filling.
• Onion options: Shallots provide a delicate onion flavor that doesn’t overpower the other ingredients, but red onion adds a lovely crunch and mild bite. Scallions (spring onions) are fantastic when you want a fresh, green flavor that’s milder than regular onions.
• Bean alternatives: Cannellini beans create a creamier, more delicate texture than chickpeas, though keep in mind the consistency will be different. You could also try butter beans or a mix of different beans for varied texture.
• Acid variations: While fresh lemon juice brightens the flavors beautifully, apple cider vinegar adds a more complex, slightly sweeter tang. You could even try white wine vinegar for a more subtle acidity.
• Add-ins: Here are a few recommendations, but honestly, the options are endless! Try diced avocado, grated carrot, chopped cherry tomatoes, or cucumber.

Storage

This filling is incredibly meal-prep friendly and actually gets better with time! Here’s what you need to know about storing it:

• Refrigerator storage: Can stay fresh in the refrigerator for up to 3 days when stored in an airtight container.
• Room temperature safety: One of the benefits of using vegan mayonnaise is that it doesn’t contain egg, which means the mixture can safely remain at room temperature for a few hours without any issues. This makes it perfect for picnics, potlucks, or packed lunches where refrigeration isn’t available.
• Best serving temperature: While it’s fine at room temperature, this filling is best served cold.
• Flavor development: This filling actually improves with age as the flavors have time to blend together. Make it the night before for the best taste experience.

Serving Ideas

This dish can be enjoyed in so many ways beyond just a basic sandwich. Here are my favorite ways to serve it:

• Classic sandwich: Create the ultimate sandwich by spreading a generous amount between two slices of your favorite bread. I actually mainly eat it on it’s own, but you can add lettuce, tomato, and cucumber slices.
• Open-faced sandwich: Spread a thick layer on toasted sourdough bread and top with microgreens or crumbed vegan feta.
• Wrap it up: For a portable option, spread the filling in a soft tortilla and load it up with fresh vegetables, such as shredded lettuce, diced bell peppers, and sliced avocado. Roll it tight and cut in half.
• Side salad style: Serve a generous scoop of the chickpea mixture alongside a couple of slices of crusty bread for a protein-packed salad option. It’s perfect for hot summer days when you want something light yet satisfying. You’ll also avoid the bread getting soggy over time.
• Complete meal: Turn this into a full dinner by serving it alongside grilled vegetables, such as zucchini, bell peppers (aka capsicum), and eggplant.
• Party platter: Transform this into an impressive appetizer by serving it as a chunky dip with crostini or sliced baguette, and an array of vegetable sticks. It’s always a hit at gatherings!

Print