Makes enough for 4 sandwiches
Total time: 10 minutes || Active time: 10 minutes
“Do you think we’re stupid?”
“Let’s not play this game. Just write your childish Chickpea Salad Sammich post, as difficult as we’re sure it will be, and then maybe we can move on to matters that require a little more brainpower. Like, I don’t know, tying our shoes, or a game of tic-tac-toe, or I know, let’s count to ten*!”
OK, I get it. Why don’t I just put up a recipe for Peanut Butter And Jelly. But, listen.
Not everybody knows! Not EVERYBODY knows that you can mash chickpeas up, just like tuna, and it is fanfreakintabulous. You can throw it on some whole wheat bread with tomato and lettuce and it will taste like childhood, but better. Most people, yes, but not everybody knows. And so I’m here to spread the word. Not to you. Of course YOU are brilliant and you’ve known this forever and maybe you even invented it you’re so freaking smart. But this is for the lost souls in the far corners of the internet. If you don’t know, now you know.
*OMG why is the internet so mean??!
This post is part of my Homemade Mayo series, where I’m highlighting a few basic recipes that call for mayo. However, you can use storebought, if you like!
1/4 cup vegan mayo, homemade or storebought
1 medium carrot, peeled and very finely chopped (almost minced)
1 stalk celery, finely chopped
2 tablespoons onion flakes
Salt and pepper to tasteFor the sammiches:
Whole wheat bread
Extra mayo for a’spreadin
This is a fantastic recipe. I have been using it, but, I use my food processor. Carrots first, then 1/4 of a fresh onion, then celery, then the chickpeas. I do each separately and the chickpeas are just a coarse chop for most of the family, but for hubby, they are a little more pureed (he has no teeth). Totally wonderful and I never have leftovers.
Yummy yummy yummy I’ve got chickpeas in my tummy and I’m feelin’ a really fi-ine. Thanks for the recipe Isa!
Dill! Fresh dill adds a lot of flavor to this. I eat it all the time. Thanks!
sammiches: they good.
I’m one of the people for whom this recipe has not occurred to. THANK YOU! It’s brilliant.
I make something very similar, but use yogurt and lemon juice instead of mayo, and add scallions and minced garlic. This is also a great stand in for curried “chicken” salad.
Isa, you read my mind! I planned to make these for dinner before I read this. Must be your magic vegan superpowers! 🙂
These look and sound great, and your post about them was brilliant! I make a similar chickpea salad and add 1/2 tsp kelp powder and a little Old Bay Seasoning, and it really seems to ramp up the “fishy” tuna-ish-ness. Can’t wait to make your vegan mayo and make some chickpea salad sammys. Thanks for posting this! 🙂
Curry powder makes it taste even more zippy!!! Also add lemon juice and minced garlic. To die for!!!
Yay! Lunch tomorrow. Sorted!
I have never had this and am really excited to try it out! Thanks for helping me to mix up my boring lunches. Love your site and your books. Looking forward to your new book. Thank you!
Thanks! My new book is looking forward to you 🙂
You reached me! These are definitely going on my list.
A pastry cutter is perfect for mashing those chickpeas, too. I like to add a bit of pickle relish, and sometimes a handful or two of cashew pieces. I never thought to add seaweed – that is brilliant!
That is such a good tip, thank you! (that pastry cutter one)
I didn’t know!
Isa I am with your sister… I HATE mayo. The smell, texture, everything about it – vegan or not. But I also love chickpeas and mashing them up in a sammich sounds so delish that I am going to ask a stupid question. Can you think of any other binders other than your beloved mayo that could work as a sub?
Yeah, actually! I’ve done it with tahini dressing at it’s uhmazing.
So I really want to like chickpeas. But the clear outer coating that is on them stops me. Do they all have this? I am clearly not an expert at chickpeas. When I mash them up in recipes like this I end up with mashed chickpeas with a bunch of clear shells. And I can’t stand that. Any advice?
If you mash enough, that outer layer should be mashed, too. Perhaps…mash more? Plus, once you get the mayo and everything in there, it should all be mushy and delicious. The outer layer will be non-existent. People do peel em, though. It just takes forever.
Dear Mean Internet: Thank you for being mean, but only this once. I, for one, DID NOT KNOW that this could be/should be/is gonna be DONE. Wahooie! Signed, Nice Reader
This lost soul thanks you! Absolutely amazing!!! =)
Isa, I am one of the idiots on the internet! When I saw the pics of this sammich on twitter I drooled and searched your site for the recipe. I did guess the chickpeas and mayo part (duh!) but wouldn’t have guessed the rest. So thank you for remembering the lowest common denominator and posting this recipe. The internet worships you accordingly (well me anyway – which I guess is less cool).
Yes, I knew but I never tried making it before- so thanks for giving your version. Much as I always hated any kind of fish, I’m sure this is delicious 🙂
yuck. are you trying to poison me? celery, seriously? *retch* why would you?
Hee hee, I’ve become a convert in the last few years.
This looks delicious. Definitely adding it to my menu soon. I am not a vegetarian but I love your recipes. I can even get my husband to eat them. Thanks for the work that is put into this.
Haha, you crack me up! You’re so right though, not everybody knows at all and we need to spread the chickpea salad sammie love. This is a great base recipe that people can add their own herbs, seasonings and whatnot to.
This recipe looks good – such a filling and nutritious sammich filling! Love me some sammiches!
I’ve never heard of an avocado masher before. I MUST try this recipe tho. Big thanks for posting!
Love it! Made this for my husband and he was amazed how close it taste to a tuna salad sandwich. While he eats it, he is saying ” brilliant, brilliant idea” Your awesome idea makes my life easier because I now have another idea for something to make for lunch or anytime.
Bwhahaha. I’m going to a birthday lunch tomorrow and I’m going to bring a container of this and throwing it on top of my salad.
I would be one of the people this recipe has never occurred to before! I just started eating vegan about two weeks ago, and I’ve been scouring different blogs looking for some super-easy recipes to replace my old go-to’s. Thank you for some awesome ideas- I can’t wait to try this!
Chickpeas are ever versatile and smashed chickpeas are always good served with tabouli it’s like the ultimate summer sanga. For the mayo-phobic out there, Smitten Kitchen has a smashed chickpea sandwich that is rather fabulous too. http://smittenkitchen.com/blog/2009/01/smashed-chickpea-salad/
It’s so good to know that someone else knows how to spell sammich!
I did not know about chickpea salad! Thank you!!
Even chickpea devotees need to be remind of the simple things. Yum.
I didn’t even realize that tuna salad was texture-wise so special, until I tried this!
(I used sprouted chickpeas, hehe! And a mashed-avo-pseudonaise because I was lazy. But the chickpeas + veg in tangy creamy goop was just like tuna salad, only better. I’m going to be eating this every day for the next month, at least. So good!)
Thank you! I’ve been making a much blander version of this for a while now. I didn’t know to add onion flakes for enhanced flavor. Maybe I’ll have to try adding a little dill to it too.
did this and wrapped them in large spinich leaves, or butter lettuce leaves, very good
I made this tonight for dinner and served rolled up in fresh romaine lettuce wraps. This was so good!!!! Thank you for adding a new dish my summer rotation!
As a fairly new vegan – thank you! I’ve been looking for some quick recipes. I’ve found it a little challenging as a full-time working mom to make meals that don’t require a lot of prep and cooking time. I honestly don’t think I would have made it successfully these past 7 months without YOU!! And continue to stand up to that pesky internet…for the sake of new vegans everywhere!
made this last night and loved it! i’m sure it will become a regular lunch meal
So good! I added crushed seaweed and celery seeds and it tasted just like the old tuna salad I used to make! Thanks for the recipe!
Isa delivers again!
It’s like I traveled back to when I was blissfully ignorant (only 2 years ago)…chowin’ down egg salad…tuna salad…or chicken salad…I am in heaven. 5 minute prep with the processor. Served it up on toasted seeded Italian to be especially decadent. Thank you for educating those of us who never thought to do this…AKA me!
I appreciate you posting this! I trust PPK more than the internets.
I DIDN’T KNOW!!! I’m new to vegan food! Quit being so mean, innernet!
I deviated and made this on some of that wheat-white stuff, and it brought me straight back to the tuna salad of my childhood. Delicious. Super soft bread, mayonaissey filling…This really hit the spot for a summer lunch. Thanks again, Isa!
My 8 year old daughter was looking over my shoulder as pulled up this recipe and smartly taunted – “Mom, you can’t eat that.” in a sing-song way. I asked why not and she kept on singing: “You don’t eat meat – so you can’t eat that”. I sang right back “This has no meat – not even in the mayonnaise, which usually has eggs”.
Smarty-Pants Daughter: 0
Ok yes. i am one of those who have eaten chickpeas every way to Sunday and have never had this! Thank you!
Get Out! I am another for whom this did not occur and I do not know why! I am off t try it now, as I already love chickpea cutlets!
thanks for posting this recipe, i know it’s basic, but i like having something to start from. a local vegan sandwich place adds artichoke hearts to their sandwich…i’m going to try it here
For those anti-celery people, I just made this with cucumbers–it was a perfect substitute!