Go Back
+ servings
Chickpea salad sandwich with lettuce and vegan mayo on a plate.
Print Recipe
4.25 from 4 votes

Vegan smashed chickpea salad sandwich with dill

Quick and easy vegan chickpea salad sandwich. Perfect beginner vegan recipe.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: 424kcal
Author: Maria

Ingredients

  • 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