Recipe: Appetizing Smashed Chickpea Salad Sandwich

Smashed Chickpea Salad Sandwich. Tangy Smashed Chickpea Salad Sandwich with dill and spicy mustard makes a delicious vegetarian sandwich or salad for a week-day lunch, weekend picnic or potluck! This recipe is vegan or vegetarian + easily gluten free. Smashed Chickpea Avocado Salad Sandwich is the perfect healthy lunch or dinner!

A hearty vegan mashed chickpea salad sandwich, full of protein and fiber, with lots of great texture and flavor. To make the best mashed chickpea salad sandwich, gather a few slices of your favorite bread, some leafy greens, mash an avocado to spread if you like, and this is one great sandwich. Smashed chickpea salad is the sole reason why I keep an extra can of chickpeas on the top shelf of my pantry. You can cook Smashed Chickpea Salad Sandwich using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Smashed Chickpea Salad Sandwich

1. It's 1 Can of Chickpeas Drained and Rinsed.
2. You need 1/4 C. of + 1 Tbs. Finely Chopped Dill Pickles.
3. Prepare 1/4 C. of Diced Purple Onion.
4. Prepare 2 Tbs. of Vegan Mayo.
5. Prepare 2 of & 1/2 tsp. Stone Ground Mustard.
6. You need 1 of & 1/2 tsp. Apple Cider Vinegar.
7. It's 1/4 of & 1/8 tsp. Sea Salt.
8. Prepare 2 tsp. of Dill Weed.
9. You need 1/8 tsp. of Tumeric.
10. It's 8-10 of Grinds of Pepper.

To ward off Soggy Sandwich Syndrome, I bring the salad to work in a little container, sometimes along with sliced cucumbers or quick-pickled carrots, and pack up a separate container of. Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread. The chickpea salad sandwich looks healthy and delicious. I would never have thought to use chickpeas in a sandwich.

Smashed Chickpea Salad Sandwich instructions

1. Using a potato smasher rough mash the chickpeas until most are smashed..
2. Add pickles, onions, mayo, mustard, vinegar, salt, dill, turmeric and pepper. Mix well..
3. Store for up to 2 days..

In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces. Chicken, potato, tuna—you name it, we'll eat it. The beautiful thing about this smashed chickpea salad is that it starts with already cooked, canned chickpeas and is more of a guideline. A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome.

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