The Best Smashed Chickpea Salad Sandwich Dip (vegan)

Whip up this Smashed Chickpea Salad Sandwich Dip in 10 minutes for a hearty and healthy lunch. Turn it into a sandwich for a vegan chicken sandwich or eat a lighter version by dipping fresh veggies into the dip. It is so flavorful and hearty with all of the classic ingredients you love.

This mouth-watering chickpea salad has become a lunch favorite of ours over the years and is highly requested by guests. Whether you are a vegan, vegetarian, or meat lover, you will love this chickpea salad.

Why Smashed Chickpea Salad Sandwich Dip is So Good?

It’s flavorful. With all of these fabulous ingredients, it’s bursting with so much flavor. The combination of fresh herbs, spices, crunchy veggies, and sweet fruit make this the best smashed chickpea salad sandwich.

It’s easy to make. I love a recipe where all I have to do is throw everything into a blender or food processor. This recipe calls for only simple ingredients which makes it even easier to make. 

It’s so healthy. You better believe this chickpea salad is a nutritious meal option. It’s loaded with vegetables, nuts, and legumes which all contain a good amount of plant-based protein and fiber.

It’s a dish that everyone loves. This is for sure a crowd-pleaser. You just watch how your friends and family go in for seconds and thirds. Spread it on a piece of toast or dip into it with veggie sticks for a satisfying meal.

It’s a remake of the classic. There’s no bigger goal I have in life than to recreate classics and favorite dishes but in a lighter, plant-based version. And, the best part is that it’s a vegan twist on the classic sandwich. I always have chickpeas on hand which makes this an easy go-to meal.

It’s perfect for meal prep. If you are looking to get a little more organized for mealtime, this healthy lunch recipe is for you! It’s the perfect grab-and-go lunch or high protein snack. 

How to Eat Smashed Chickpea Salad Sandwich Dip 

With fresh veggies: Cut up a few vegetable sticks such as bell peppers, carrots, Persian cucumbers, and celery to dip into this salad. This recipe is a great dip to keep on hand for a quick protein snack.

With crackers: Grab some pita chips, tortilla chips, or your favorite crackers to dip into this chickpea salad sandwich for a hearty snack. 

Wrapped in lettuce: This is one of my favorite low-carb meals. Smear some of this dip onto a large piece of lettuce, roll it up, and you’ve got healthy and quick lettuce wraps.

As a sandwich: Hence the name of this recipe, the most delicious way to eat this dip is on a piece of bread. Simply toast a piece of whole grain bread, add any additional topping such as tomato slices, cheese, or lettuce and you’ve got yourself a next level chickpea sandwich. 

Ingredients

Chickpeas: Also called garbanzo beans, either or will do. You can use canned or make a pot of beans from dried varieties. Both options will work for this recipe.

Celery: I really enjoy the crunch that the celery and red onion bring to this salad. I also love preparing extra celery sticks to dip into the salad. There’s nothing like crunchy celery to satisfy your cravings in a healthy way.

Red onion: Definitely shoot for using red onion instead of white onion for this recipe. It makes a difference in flavor that you don’t want to miss.

Avocado: Look for a large and ripe avocado for this recipe. The avocado adds so much creaminess to this dish. You definitely don’t want to skip it. 

Dijon mustard: Regular mustard won’t work for this so make sure to only use Dijon. It gives the perfect flavor of spice to this salad. You can also use whole-grain mustard instead.

Tahini: This is a fun little addition to a chickpea salad sandwich. I love the unique flavor it has. Make sure to use runny tahini.

Lemon juice: I always recommend using a fresh lemon instead of bottled lemon juice. It’s definitely a game-changer.

Green apple: I am sure another sweet apple variety would work like Fuji, for example. I just love the flavors green apple brings to this recipe. Make sure to remove the outer skin before chopping.

Pecans: I have not tried any other type of nut in this recipe but traditionally, pecans are found in “chicken” salad sandwiches. I am sure walnuts or slivered almonds would work. 

Green onions: You could also use chives here. If you do use chives, they are lighter in flavor so you may want to use more.

Garlic: I am a garlic lover over here. I may or may not put additional cloves in this salad. LOL. Also, I recommend using fresh garlic and not substituting it with garlic powder.

Dill: Fresh dill is always the way to go. However, I have used dried dill in times when I did not have fresh and the salad was still amazing. 

Spices: They include paprika, salt, and black pepper. These are all traditional spices that you would find in classic versions of this salad.

The Instructions

Step one: Add the chickpeas and all of the ingredients (minus the raisins) to the bowl of a food processor.

Step two: Pulse a few times and then scrape down the sides with a spatula. Repeat a few times. The goal is not to over-blend. You still want chunks within the salad.

Step three: Transfer the salad to a medium-sized glass bowl. Add the golden raisins to the chickpea mixture and fold them in.

Step four: Eat immediately or chill the dip in the fridge. Grab celery sticks, pita chips, or a piece of toast, and dig in! Enjoy! 

Tips + Modifications

Try not to over-blend the salad mixture. I like to use the pulse function and scrape down the sides every few pulses. This salad is best with chunks of ingredients remaining. 

No fresh dill handy? No problem. Just use dried dill. It will still turn out amazing, don’t worry.

If you need to use a potato masher, instead of a food processor, start with the wet ingredients and the chickpeas in a large bowl and mash that all well. This includes chickpeas, lemon juice, dijon, garlic, tahini, avocado, and spices. Last, fold in the celery, red onion, dill, green onion, green apple, and pecans to the smashed chickpeas. The consistency will turn out thicker, though.

How To Store Leftovers

Simply scoop the salad into an airtight container. Place the salad in the refrigerator for up to three days. This salad is great to quickly grab and go. Just make sure to grab some celery sticks to dip into it.  

*Keep in mind that the salad will start to turn brown because of the avocado.

Another storing tip that has worked for me is placing plastic wrap over the dip and pressing it down so the entire surface has plastic wrap over it. Next, add the lid. This technique keeps air from touching the salad which helps the avocado stay green and not brown and helps the salad to not dry out.

How Did You Like It?

If you enjoyed this salad, would you do me a favor? Please comment and rate this dish below. I love to hear all about your experience and if you made any modifications.

Other Vegan Lunch Meals You Will Love

Chickpea and Kale Wraps with Tahini Sauce

The Vegan Version of Jennifer Aniston’s Viral Salad

Easy Three-Bean Mediterranean Salad

Enjoy!

XOXO

Michelle