Smashed Chickpea Salad Sandwich
- PREP 10min
- TOTAL 10min
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.
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