Savory Smashed Chickpea Salad Sandwich You’ll Love Recipe

Introduction

This savory smashed chickpea salad sandwich is a delicious, plant-based twist on a classic. Packed with fresh veggies and a creamy avocado-cashew aioli, it’s perfect for a quick lunch or light dinner that feels satisfying and flavorful.

Ingredients

• 1 can (28 oz) chickpeas, drained and mashed
• 1 medium bell pepper, any color, diced
• 2 stalks celery, chopped
• 1 large purple onion, diced
• 2 tablespoons brined capers (optional)
• 1 tablespoon dulse flakes (optional)
• 1 large ripe avocado
• 1 cup cashews, soaked
• 2 tablespoons freshly squeezed lemon juice
• 1.5 teaspoons Dijon mustard (adjust to taste)
• 5 cloves garlic, grated
• 0.5 teaspoon salt (to taste)
• 0.5 teaspoon pepper (to taste)

Instructions

1. Step 1: Prepare the aioli by combining avocado, soaked cashews, lemon juice, water, Dijon mustard, grated garlic, and salt in a high-speed blender. Blend until smooth, then refrigerate until ready to use.
2. Step 2: Drain the chickpeas and pulse them gently in a food processor until they are slightly chunky. Avoid over-processing to keep some texture.
3. Step 3: In a mixing bowl, combine the smashed chickpeas, diced bell pepper, chopped celery, diced purple onion, capers, and dulse flakes if using.
4. Step 4: Fold in about three-quarters of the prepared aioli into the chickpea mixture. Taste and adjust the seasoning with salt and pepper as needed.
5. Step 5: Refrigerate the salad mixture for at least 30 minutes to allow the flavors to meld together.
6. Step 6: Serve the salad scooped onto bread or wraps. For extra flavor, add fresh dill or nori sheets if desired.

Tips & Variations

• Soak cashews in hot water for at least 1 hour or overnight for a creamier aioli texture.
• Swap dulse flakes with smoked paprika or nutritional yeast for a different flavor profile.
• Add diced pickles or olives for a tangy twist.
• Use whole-grain bread, pita, or lettuce wraps for serving to vary the texture and nutrition.

Storage

Store the chickpea salad in an airtight container in the refrigerator for up to 3 days. Keep the aioli separate if possible and fold it in just before serving for the freshest taste. Reheat is not necessary; this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad tastes even better after chilling for at least 30 minutes to allow the flavors to blend. It can be made up to 2 days in advance for convenience.

What if I don’t have dulse flakes?

Dulse flakes add a subtle sea flavor, but you can omit them or substitute with smoked paprika or nutritional yeast for extra depth without the seaweed taste.

Savory Smashed Chickpea Salad Sandwich You’ll Love Recipe

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4.9 from 777 reviews

A flavorful and nutritious Savory Smashed Chickpea Salad Sandwich featuring a creamy avocado-cashew aioli, crunchy vegetables, and optional capers and dulse flakes for an extra burst of umami. This easy-to-make vegan sandwich is perfect for a healthy lunch or light dinner.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

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For the Salad

• 1 can (28 oz) Chickpeas, drained and mashed
• 1 medium Bell Pepper, any color, diced
• 2 stalks Celery, chopped
• 1 large Purple Onion, diced
• 2 tablespoons Brined Capers (optional)
• 1 tablespoon Dulse Flakes (optional)

For the Aioli

• 1 large Avocado, ripe
• 1 cup Cashews, soaked
• 2 tablespoons Lemon Juice, freshly squeezed
• 1.5 teaspoons Dijon Mustard, adjust to taste
• 5 cloves Garlic, grated
• 0.5 teaspoon Salt, to taste
• 0.5 teaspoon Pepper, to taste

Instructions

1. Aioli Preparation: Combine avocado, soaked cashews, lemon juice, water, Dijon mustard, grated garlic, salt, and pepper in a high-speed blender. Blend until the mixture is completely smooth and creamy. Refrigerate the aioli until ready to use to allow flavors to meld and maintain freshness.
2. Chickpea Preparation: Drain the chickpeas thoroughly and pulse them in a food processor until they are slightly chunky. Avoid over-processing to maintain texture in the salad.
3. Combine Ingredients: In a large mixing bowl, mix together the smashed chickpeas, diced bell pepper, chopped celery, diced purple onion, optional brined capers, and optional dulse flakes. Stir gently to evenly distribute all ingredients.
4. Add Aioli: Fold about three-quarters of the prepared aioli into the chickpea mixture carefully to coat ingredients well. Adjust seasoning with additional salt, pepper, or mustard if desired.
5. Chill: Cover the chickpea salad mixture and refrigerate for at least 30 minutes. This resting time allows the flavors to fully develop and blend.
6. Serve: Spoon the chilled chickpea salad onto your choice of bread or wraps. Optionally, enhance with fresh dill and nori sheets for added flavor and texture. Serve immediately for best taste and freshness.

Notes

• Soaking cashews overnight or for at least 2 hours ensures a creamier aioli texture.
• For a nut-free version, replace cashews with silken tofu or additional avocado.
• Dulse flakes and capers add umami; omit if unavailable or to reduce sodium.
• Adjust garlic and mustard quantities to taste depending on preference for pungency and tanginess.
• Best served chilled but can be stored covered in the refrigerator for up to 3 days.
• Serve on whole grain bread or wraps for added fiber and nutrients.

Keywords: chickpea salad sandwich, vegan sandwich, smashed chickpeas, avocado aioli, healthy lunch, plant-based, easy chickpea sandwich, dairy-free spread