• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Damn Tasty Vegan
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
menu icon
go to homepage
  • Vegan Spring Recipes
  • Recipe index
  • Lifestyle
  • About
  • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Vegan Spring Recipes
    • Recipe index
    • Lifestyle
    • About
    • Contact
  • Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All recipes

    Vegan Smashed Chickpea Salad Sandwich with Dill

    Published: Apr 8, 2019 · Modified: Sep 27, 2023 by Maria · This post may contain affiliate links · 3 Comments

    Jump to Recipe Jump to Video Print Recipe

    This chickpea salad sandwich is a delicious and healthy vegan lunch idea that is packed with flavorful vegetables and herbs that are completely customizable to your preferences. By using chickpeas as the base, you'll get a protein-packed lunch that will keep you energized all day long.

    Chickpea salad sandwich on a plate with lettuce.

    If you're looking for some more awesome vegan lunch ideas that highlight chickpeas check out this Kale Chickpea Quinoa Salad, this Israeli Couscous and Veggie Salad, Vegan Tempeh Reuben, and these Couscous and Chickpea Stuffed Peppers.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🥪 Ingredients
    • 👩‍🍳 Expert tips
    • 🔪 Directions
    • 🥗 Variations and substitutions
    • 🥬 Serving suggestions
    • ❄️ Storing tips
    • 🌱 More recipes you'll love
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • A great replacement for chicken salad or egg salad sandwiches
    • It's gluten-free and can easily be made with common ingredients found at most grocery stores
    • High in protein, vitamins, and minerals.
    • It's easy to customize with any veggies and herbs you like
    • Extremely quick to make. I make a big batch of it in under 15 minutes. I’ll put this chickpea salad in the fridge, and then I have a quick lunch or meal on hand ready to go.
    • Chickpeas are super high in protein, vitamins and minerals. They’re a great food to eat daily if you’re cutting out meat.

    🥪 Ingredients

    Chickpea salad sandwich ingredients laid out on a counter.
    • Chickpeas: Be sure to drain and rinse the chickpeas (also called garbanzo beans) before using. You can also use a food processor to pulse them for a creamier texture.
    • Vegan Mayo: Look for vegan mayo at your local grocery store, or use a homemade version if preferred. My all time favorite vegan mayo is from Veganiase. There are a lot more vegan mayo options at grocery stores now.
    • Veggies: Carrots, onions, and celery are my favorite add ins, but you can use any veggies you like.
    • Mustard: You can use yellow or dijon mustard. This helps give a nice acidity that balances out the earthy flavors of the chickpeas.
    • Dill relish - This adds a nice dill flavor and crunchiness with the pickles. You can also use fresh dill in this. Adds a nice flavor. Fresh parsley also tastes delicious.
    • Avocado - I love using avocado as added creaminess. It also adds healthy fats, vitamins and minerals.
    • Lemon - I love adding a squeeze or two of lemon juice to help brighten the flavor.

    👩‍🍳 Expert tips

    • If you want the chickpeas to be super soft and creamy, boil them on the stove in their water for about 5 minutes. Then strain and mash.
    • When I’m feeling ultra lazy, I’ll mix everything together in my food processor.
    • Make sure to chop up your onions and celery small (or mix it all in the food processor). If everything is chopped up around the same size, it makes the flavor in each bite more balanced. So you get a little taste of all of the flavors, instead of a big mouthful of a celery chunk.
    • If you don’t have a food processor, no problem! Just smash the chickpeas with a fork, or potato masher.
    • Toast bread for added crunch and flavor.

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Hand using a potato masher to mash chickpeas in a large mixing bowl.

    Step one: Drain and rinse chickpeas. Add the chickpeas and avocado to a large mixing bowl and mash with a potato masher or back of a fork. You can also use a food processor.

    Chickpea salad sandwich ingredients in a mixing bowl before getting mixed

    Step two: Add the vegan mayo, salt, lemon, pepper, dill relish celery, onion and mustard.

    Chickpea salad sandwich ingredients in a mixing bowl after getting mixed together with a wooden spoon.

    Step three: Mix with a spoon. Taste and add more seasonings if you'd like.

    Chickpea salad sandwich, cut in half, on a white plate.

    Step four: Toast bread and assemble a sandwich. Add your favorite veggies like shredded carrots, sliced cucumber or lettuce.

    🥗 Variations and substitutions

    • Add fresh or dried herbs like dill, parsley, or basil for extra flavor.
    • Use different veggies like bell peppers or cucumbers for variety.
    • To make this a bit healthier, you could use 1 or 2 ripe avocados for the creaminess instead of vegan mayo.
    • I love also adding dry or fresh dill and dill relish. Use sweet relish if you’re not a fan of dill.
    • If you don't have chickpeas, great northern beans would also work well.

    🥬 Serving suggestions

    If you want to serve this on homemade bread, check out my easy 4 ingredient vegan bread recipe. Top with tomato, lettuce, cucumber or other veggies for added nutrition.

    Serve with a side of potato chips or soup, like this minestrone soup, vegan broccoli cheddar soup, or this vegan chicken noodle soup.

    ❄️ Storing tips

    This will keep in an airtight container in the fridge for up to five days.

    🌱 More recipes you'll love

    • Crispy roasted chickpeas
    • Vegan tempeh reuben on a plate with vegan russian dressing and sauerkraut.
      Easy Vegan Reuben (Tempeh Reuben)
    • Vegan chicken salad sandwich on a plate.
      Easy Vegan Chicken Salad Sandwich
    • Close up of a vegan egg salad sandwich made with tofu on a plate with lettuce.
      Easy Vegan Tofu Egg Salad Sandwich

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Chickpea salad sandwich with lettuce and vegan mayo on a plate.

    Vegan smashed chickpea salad sandwich with dill

    Quick and easy vegan chickpea salad sandwich. Perfect beginner vegan recipe.
    4.25 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 424kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric
    • 30 oz of chickpeas (two 16 oz cans)
    • ½ ripe avocado
    • ½ cup vegan mayo (Follow your heart's veganise it the best)
    • 2 tablespoons dijon mustard
    • 2 tablespoons red onion (diced small)
    • 1 celery stalk (diced small)
    • 2 tablespoons dill relish (or fresh chopped dill)
    • 1 tablespoon lemon juice
    • ¾ teaspoon salt
    • Black pepper to taste

    Instructions

    • Add the canned chickpeas and water in the can to a sauce pan. Bring to a simmer and simmer for five minutes. Strain and rinse. This helps to soften the chickpeas to make them creamier and easier to mash.
      30 oz of chickpeas
    • Drain and rinse the chickpeas and add to a mixing bowl. Add in the avocado and mash with a potato masher or the back of a fork.
      30 oz of chickpeas, ½ ripe avocado
    • Add in all other ingredients and mash and mix well.
      ½ cup vegan mayo, 2 tablespoons dijon mustard, 2 tablespoons red onion, 1 celery stalk, 2 tablespoons dill relish, ¾ teaspoon salt, Black pepper to taste, 1 tablespoon lemon juice
    • Taste and add more seasonings if you'd like.
    • Put on toasted bread. Add toppings of choice like more mayo or mustard, avocado, lettuce and tomato

    Video

    Notes

    This will last in the fridge in an airtight container for up to five days. 

    Nutrition

    Calories: 424kcal | Carbohydrates: 36g | Protein: 12g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1324mg | Potassium: 501mg | Fiber: 12g | Sugar: 1g | Vitamin A: 2632IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    More Vegan Recipes

    • Easy Overnight Oats with Coconut Milk
    • Tofu bolognese sauce with pasta on a white plate.
      Easy Vegan Tofu Bolognese Pasta Sauce
    • Baked Tofu ground beef crumbles in a white ceramic dish.
      Easy Tofu Ground Beef Crumbles
    • Air fryer tempeh cubes on top of a salad with a tahini dressing.
      Crispy Marinated Air Fryer Tempeh

    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Cindy

      July 20, 2023 at 4:40 pm

      5 stars
      I used a whole Avacado and my spread for the bread was hummus. Very good!

      Reply
      • Maria

        July 21, 2023 at 3:51 pm

        Delicious! I'm so glad you loved the recipe

        Reply
    2. Erin

      April 04, 2020 at 6:13 pm

      Absolutely love this recipe! My mom-vegan friend enjoyed it as well. Perfect picnic food, thanks for sharing 😊

      Reply
    4.25 from 4 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Woman with sunglasses sipping a green juice with a straw.

    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fresh Spring Recipes

    • Israeli couscous salad in a serving dish.
      Israeli couscous salad (pearl couscous)

    • Overhead view of large mixing bowl filled with rainbow salad.
      Crunchy rainbow salad

    • Roasted asparagus on a plate
      Easy air fryer asparagus

    • Orzo with cashew cream and roasted vegetables in a bowl.
      Creamy vegan orzo with chickpeas and roasted vegetables

    • Couscous stuffed peppers topped with melted vegan cheese in a casserole dish.
      Vegan Chickpea and Couscous Stuffed Peppers

    • Instant pot sweet potato curry in a bowl over quinoa.
      Easy Instant Pot Sweet Potato Curry with Chickpeas and Kale

    Popular Posts

    • Sticky glazed maple miso tofu in a pink bowl on top of rice.
      Sticky Glazed Maple Miso Tofu

    • Vegan Jackfruit Nachos
      Easy jackfruit nachos

    • Piece of bread dipped in vegan fondue
      Easiest vegan fondue (dairy free cheese fondue)

    • Crispy tofu cubes in a glass bowl.
      How To Make Crispy Tofu (Baked & Pan Fried)

    • Baked potato without foil on a plate topped with butter.
      Perfect baked potato (without foil)

    • Close up of banana protein pancakes with bananas and strawberries on top.
      Banana Protein Pancakes without Eggs

    Footer

    ↑ back to top

    Information

    • Privacy Policy
    • Accessibility policy
    • Disclaimer

    Newsletter

    • Get your free Vegan High Protein Grocery List Download!

    Contact

    • Contact

    Copyright © 2025 Damn Tasty Vegan on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    • Facebook
    • Pinterest
    • LinkedIn
    • Twitter
    Vegan chickpea salad sandwich on a plate

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.