Vegan Smashed Chickpea Salad

(Sandwiches, Wraps, or Dip)

Yield

Makes about 3 cups
Serves 4–6

Ingredients

Base

• 2 (15 oz) cans chickpeas, drained and rinsed (about 3 cups cooked)

• ½ cup vegan mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice or apple cider vinegar

Crunch & Flavor

• ¼ cup celery, finely diced

• ¼ cup red onion, very finely diced

• 2 tbsp dill pickles or relish, finely chopped

• 1–2 tbsp fresh dill (or 1 tsp dried dill)

• ¼ tsp garlic powder

• ¼ tsp smoked paprika (optional)

• Salt and black pepper to taste

Optional Add-Ins

• 1 tbsp nutritional yeast (for slight cheesy depth)

• 1 tbsp capers (for briny flavor)

• ¼ cup shredded carrots

• 1 tbsp chopped fresh parsley

• 1–2 tbsp unsweetened plant milk (if needed to loosen texture)

Instructions

Step 1: Smash the Chickpeas

1. Place drained chickpeas in a large bowl.

2. Use a potato masher or fork to mash.

3. Leave some texture — not completely smooth.

The mixture should be chunky but spreadable.

Step 2: Add Creamy Base

1. Add vegan mayo, Dijon mustard, and lemon juice.

2. Stir until evenly combined.

Step 3: Add Flavor & Crunch

1. Fold in celery, red onion, pickles, dill, and spices.

2. Mix well.

3. Taste and adjust salt, acidity, or mustard as needed.

If mixture feels too thick, add 1–2 tbsp plant milk.

Step 4: Chill (Recommended)

Refrigerate for at least 30 minutes to allow flavors to develop.

How to Serve

Sandwich

• Spread generously on toasted whole grain bread.

• Add lettuce, tomato slices, cucumber, or sprouts.

Wrap

• Spread inside a tortilla.

• Add spinach, shredded carrots, and avocado.

• Roll tightly and slice in half.

Dip

• Serve with crackers, pita chips, or fresh vegetables.

• Drizzle lightly with olive oil and sprinkle paprika on top.

Lettuce Cups (Low-Carb Option)

• Spoon into romaine or butter lettuce leaves.

Storage

• Store in airtight container in refrigerator up to 4 days.

• Stir before serving as mixture may thicken.