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Smashed Chickpea Salad Sandwich
Smashed Chickpea Salad Sandwich
Digital Art by Sofia Kraushaar

A photo may say 1,000 words, but these recipes are so easy, they don’t need nearly as much explanation. Every Monday for the next few weeks, we'll share a recipe Made from Sketch (sorry, had to). If you make it, tag us @purewowrecipes!

We feel like we can be honest with you, so here goes nothing: We love mayonnaise-based salads. Chicken, potato, tuna—you name it, we’ll eat it. The beautiful thing about this smashed chickpea salad is that it starts with already cooked, canned chickpeas and is more of a guideline than a recipe anyway.

The actual measurements and ingredients here can be adjusted to your liking, so taste as you go and add more or less to make it delicious. Want things extra creamy? Add more mayo. Prefer Greek yogurt? Use that. It likes a hint of acid (lemon juice or a splash of vinegar), something briny (we call for pepperoncini, but capers, olives or pickles would do) and a bit of spice (crushed red pepper flakes or even hot sauce?), but the point is that it's riffable and easy to make with what’s already in your fridge. You could even serve it on crackers if you don’t have bread (but we know you made sourdough just yesterday).

RELATED: Spicy Sweet Potato Tacos

3 servings

One 15-ounce can chickpeas, rinsed and drained

1 celery stalk, diced

2 or 3 tablespoons mayonnaise or plain yogurt (Greek or regular)

1 or 2 teaspoons spicy brown mustard (or any mustard)

Freshly squeezed lemon juice, as needed

Kosher salt and freshly ground black pepper, to taste

1 teaspoon crushed red pepper flakes, plus more as needed

Pickled pepperoncini or pickled jalapeños, sliced, as needed

Extra-virgin olive oil, as needed

Toasted sliced bread, for serving

1 or 2 scallions, thinly sliced (or a few chives, chopped)

Flaky salt, as needed

1. Place the chickpeas in a bowl and use the back of a spoon to smash about half of them, leaving about half intact for texture. Add the celery, mayonnaise (or yogurt), mustard and a splash of lemon juice, and mix to combine. Season with salt and pepper to taste, and adjust the acidity with more lemon juice as needed.

2. Add the crushed red pepper flakes and a tablespoon or two of pepperoncini, and mix to combine. Taste, adding more pepperoncini until the salad is briny to your liking. Add a drizzle of olive oil if the salad seems dry.

3. To serve, heap a generous spoonful of the chickpea salad onto a slice of toasted bread, top with some of the scallions and a pinch of flaky salt. Top with another slice of bread or eat as an open-faced sandwich.

Note: Any extra chickpea salad will keep in the fridge for up to 3 days.

290 calories

5g fat

49g carbs

14g protein

9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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