This smashed chickpea salad with capers, dill and aioli makes the perfect sandwich! Enjoy open faced Tartin style, between two slices of soft multigrain bread, scooped up with some flatbread or served inside wraps or crisp lettuce boats for lunch. It’s savory and tangy with the perfect balance of creamy and crunch. Easy, bright, delicious, WFPB vegan + gluten free recipe.
Smashed Chickpea Salad Sandwich
A new favorite variation on the recycled vegan tuna concept featuring a homemade aioli with avocado. I love it served open-faced like a tartine, on a slice of grilled bruschetta rubbed with garlic, or as a more traditional meatless sandwich between two slices of soft multigrain bread. Pile on your favorite micro greens, arugula and lots of fresh dill.
Salty brined capers and seaweed give it a sublime oceany flavor; dulse flakes are great mixed into the salad but adding crisp nori sheets on top is where it’s at in my opinion.
I made a batch of marinated roasted peppers to pile on top or on the side, and of course finish with fresh dill from the garden. If you don’t feel like roasting peppers go for these quick pickled red onions instead. Something with a little tang really makes these sandwiches next level.
About the Aioli
A whole food plant based luscious version of mayo. It’s this vegan aioli I posted a while back, heavy on the garlic and lemon but without any oil. Instead it uses a combination of raw cashews and avocado for a healthy creamy emulsion that comes together in the blender. Although it does contain avocado, it actually keeps very well for 4-5 days in the fridge without browning. Alternatively you can use a store-bought plant based mayo and spike it up with 4-5 grated garlic cloves. Have a couple of lemons handy to balance out the final flavor profile of savory, fat and acid.
Mashing the Chickpeas
It’s worth dirtying up the food processor for this one. Process a few times until the chickpeas look smashed but they still have some texture. We are not making hummus. If mashing by hand I suggest a potato masher with holes and a little elbow grease. Get in there until a rustic texture is achieved.
- The Sandwich Bread – I love this salad served open-faced like a tartine, on a slice of grilled crusty bruschetta rubbed with garlic. It’s also perfect served in a traditional meatless sandwich between two slices of soft multigrain bread piled up with your favorite herbs and greens.
- Dulse Flakes + Capers – Dry seaweed flakes and brined capers for a clean seafood flavor. You could go for toasted seaweed sheets instead of dulse or just use both for a deeper flavor profile.
- On Storage – This salad keeps well refrigerated for up to 5 days. Make ahead and store in airtight glass containers and give it a good mix before serving.
- Roasted pepper salad
- Pickled cauliflower, cherry peppers, pepperoncini, jalapeños or dill pickles
- Tomato cucumber salad
- Microgreens, arugula, baby spinach
- Fresh dill, basil or chives
- Toasted nori seaweed
- Heirloom tomato salsa
- Pickled red onions.
how to make smashed chickpea salad sandwich
Smashed Chickpea Salad Sandwich
- Make the Aioli
- If using a powerful blender (such as a Vitamix) simply add all the aioli ingredients in the bowl of the mixer. Process on the smoothie setting until a silky creamy smooth cream is achieved. Use the temper if needed or stop and scrape the sides midway. If the consistency is not quite perfect just run the blender again. Transfer the aioli to a bowl and refrigerate until needed. Blender Note: If you aren’t using a Vitamix or something equally powerful, it’s very important to soak the cashews in hot boiling water for 20 minutes until softened or the texture of the aioli won’t be as smooth as shown.)1 avocado, 1 cup cashews pieces, 2 lemons, 1/2 cup water, 1.5 tsp dijon mustard, 5 cloves garlic, 1/2 tsp sea salt + more to taste
- Drain the chickpeas and add them to the food processor together with a pinch of salt and black pepper. Pulse a few times until a creamy consistency is achieved but the chickpeas still have some texture.28 oz can chickpeas, S & P to taste
- Add the smashed chickpeas to a large bowl and combine with the bell pepper, celery, onion, capers and dulse flakes if using.1 bell pepper, 2 celery stalks, 1/2 purple onion, 2 tbsp brined capers, 1 tsp dulse flakes, 28 oz can chickpeas
- Add 3/4 of the aioli mayo and combine well. Taste and season with more sea salt and lemon juice as desired. Add more aioli to your preference or just refrigerate and chill for 30 minutes before serving on crusty bread with fresh dill and toasted nori sheets and your favorite veggies.( cucumber, tomatoes, marinated roasted peppers etc...)Toasted nori sheets, Fresh dill, Crusty bread or multigrain slices
- The Sandwich Bread - I love this salad served open-faced like a tartine, on a slice of grilled crusty bruschetta rubbed with garlic. It’s also perfect served in a traditional meatless sandwich between two slices of soft multigrain bread piled up with your favorite herbs and greens.
- Dulse Flakes + Capers - Dry seaweed flakes and brined capers for a clean seafood flavor. You could go for toasted seaweed sheets instead of dulse or just use both for a deeper flavor profile.
- On Storage - This salad keeps well refrigerated for up to 5 days. Make ahead and store in airtight glass containers and give it a good mix before serving.