Smashed Chickpea Salad Sandwich

cross section of a chickpea salad sandwich half on a white plate.

5 from 1 vote

Smashed Chickpea Salad Sandwich

This chickpea salad sandwich is a delicious vegetarian lunch packed with protein and fiber. Creamy chickpea salad is spread on soft whole grain bread and accompanied by crunchy cucumber and radish slices. It is an easy and filling sandwich.

Prep Time40

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: sandwiches

Calories: 433kcal

Author: Olivia Parsons

Ingredients

For the Chickpea Salad

1 can chickpeas 15 oz
½ cup mayonnaise
2 teaspoon dijon mustard
1 tablespoon lemon juice
¼ red onion diced small
1 tablespoon fresh parsley
1 teaspoon hot sauce
½ teaspoon each: salt, pepper, celery seed

For the Sandwiches

1 loaf whole grain bread or gluten free bread
4 radishes sliced thin
⅓ cucumber sliced thin
2 cups baby spinach

Instructions

Drain, rinse, and dry the chickpeas. Transfer them to a large bowl and mash with a potato masher so they are mostly flattened. If you want a smoother texture, use a food processor.
Add the rest of the chickpea salad ingredients and stir together. Cover and refrigerate for at least 30 minutes. The longer, the better. You can prepare this in advance.
Assemble each sandwich with 2 slices of fresh bread, a handful of spinach, thinly sliced cucumber and radish, then a healthy scoop of the chickpea salad. Slice in half and enjoy!

Notes

I recommend a soft loaf bread for this sandwich, as a harder bread like a baguette would cause the filling to ooze out.
Make this sandwich gluten free by using fresh GF bread.
For a low carb option, just make the chickpea salad and enjoy on its own, or on top of a spinach salad.
Use your favorite vehicle for the chickpea salad. You could eat it in a wrap, on a pita, with chips, in lettuce cups, etc.
Make ahead: You can mix the chickpea salad up to 24 hours in advance. It will taste better with time.
Storage: Store the chickpea salad separately from the sandwich fixings. Refrigerate for up to 4 days. Prepared sandwiches may become soggy from the chickpea salad, so I recommend refrigerating for only a few hours before eating.

Nutrition facts are an estimate.

Nutrition