Quick Smashed Chickpea Salad Sandwich

Looking for a simple, tasty, wholesome lunch that takes less than 10 minutes to make from start to finish?! Look no further, my friend, you are going to love this Quick Smashed Chickpea Salad Sandwich!

It’s filling, protein-rich, fiber-rich, nutrient-packed, oil-free (in case you are following an oil-free diet), can be gluten-free and it’s SO DAMN TASTY! Need I say more? Oh yes, and it’s as simple as it gets. A truly delicious whole foods plant-based meal you’ll be making on repeat. Or maybe that is just me.

What I also love about this meal is that it can be your breakfast, lunch or dinner. And you can prepare it a day ahead and store it in the fridge. It’s the perfect hearty, nourishing meal you can grab on your way out to work the next day.
I used no mayo to make it healthier. Instead, I made a super creamy dressing with tahini, Dijon and ACV and it’s delicious.

The key to making a great smashed chickpea sandwich is to finely chop all the veggies, so you get little pops of flavor in every bite. This smashed chickpea salad sandwich is creamy, tangy, crunchy and SO GOOD. And who doesn´t love a good sandwich?! Though you could also make a smashed chickpea salad wrap or simply spread it on toast or add it to a bowl with some greens and veggies. So many options!

If you make this vegan Quick Smashed Salad Sandwich, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

Quick Smashed Chickpea Salad Sandwich

This Quick Smashed Chickpea Salad Sandwich takes less than 10 minutes to make from start to finish. It’s creamy, rich, and so damn tasty. It’s also full of the good stuff, and a great wholesome breakfast, lunch or dinner option.

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Prep Time 10 minutes mins

Servings 3 sandwiches

Ingredients

  

• 3 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 ½ tsp coconut nectar or maple syrup
• 1 ½ cup cooked chickpeas – or a 15 oz can drained and rinsed
• ¼ cup pickled red onion, finely chopped – can sub regular red onion*, but pickled red onion makes it extra tasty
• ¼ red bell pepper, finely chopped
• 1 small celery stick, finely chopped
• 6 green olives, finely chopped
• 3 Tbsp sunflower seeds
• Sea salt to taste

TO SERVE:

• 3 whole-wheat or GF bagels or your favorite bread
• Tomato slices
• Greens

Instructions

 

• Add tahini, apple cider vinegar, Dijon and coconut nectar to a medium bowl. Whisk to combine.
• Add chickpeas and mash them with the back of a fork, you can leave a few whole chickpeas for texture.
• Add the rest of the ingredients and stir well to combine.
• Make the sandwich and enjoy this hearty and delicious meal!

Notes

* I don’t like the strong taste of raw onions, so I place chopped onions in a small bowl and add boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.