Go Back

Savory Smashed Chickpea Salad Sandwich

A delicious and healthy salad sandwich made with smashed chickpeas, veggies, and creamy avocado dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 28 ounces canned chickpeas (drained and rinsed)
  • 1 piece bell pepper (diced)
  • 1 stalk celery (diced)
  • 1 piece purple onion (chopped)
  • 2 tablespoons brined capers
  • 1 tablespoon dulse flakes (optional) Optional ingredient for added flavor.
Creamy Dressing
  • 1 piece ripe avocado
  • 1 cup soaked cashews
  • 2 tablespoons lemon juice (freshly squeezed)
  • 0.5 cups water
  • 1.5 teaspoons Dijon mustard
  • 5 cloves garlic (grated)
  • 0.5 teaspoon sea salt
  • Pepper (to taste)

Method
 

Preparation
  1. In a large bowl, add the drained chickpeas. Use a fork or potato masher to gently smash them, leaving some whole for texture.
  2. Mix in the diced bell pepper, diced celery, chopped purple onion, capers, and dulse flakes if using.
  3. In a blender, combine the soaked cashews, avocado, lemon juice, water, Dijon mustard, grated garlic, sea salt, and pepper. Blend until smooth and creamy.
  4. Pour the creamy mixture over the chickpea mix. Stir everything together until well combined.
  5. Taste and adjust seasoning if needed. Let it sit in the fridge for about 30 minutes to let the flavors blend together.
Serving Suggestions
  1. Serve the salad on whole grain bread, in lettuce leaves for a low-carb wrap, with crackers, or as a topping for salads.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days. The flavors may deepen and taste even better the next day. Adjust ingredients based on availability; consider adding nuts or seeds for crunch. Swap spices or add herbs for extra flavor.