Can I use a food processor to make smashed chickpea salad?

Yes, you can use a food processor to make this chickpea salad! Just pulse the chickpeas a few times to achieve a slightly chunky texture. Be careful not to over-process, as you want the chickpeas to have some texture, similar to an "egg salad" consistency. After that, you can mix in the other ingredients as usual.

What brand of chickpeas should I use?

The most important thing to me is to use low-sodium or no-salt-added chickpeas. However, most organic varieties of canned chickpeas are low in sodium.

Are canned chickpeas and soaked chickpeas the same thing?

Yes, once they are cooked. Canned chickpeas are easier, but dry chickpeas must be soaked for a couple of hours before cooking.

Are canned chickpeas healthy?

Yes, but it's important to use low-sodium or no salt added to cut back on the salt. They're a great source of fiber, protein, vitamins, and other minerals.

Easy Smashed Chickpea Salad Recipe (Vegan, One Bowl)

Easy Smashed Chickpea Salad (One Bowl)

Recipe by Shane Martin

Total Time10 minutes
Yield6 servings 1x
DietVegan

This easy Smashed Chickpea Salad is a delicious recipe that’s perfect for sandwiches, wraps, or salads. Packed with plant-based protein, it’s ready in minutes and made with healthy, simple ingredients!

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4.9 from 7 reviews

Ingredients

Scale

2 cans (15 ounces) of chickpeas (affiliate link) (also known as garbanzo beans (affiliate link)), drain and rinse
1/3 cup of vegan mayonnaise (vegan mayo for that creamy texture)
1 tablespoon of low-sodium soy sauce (for a little umami kick)
1 tablespoon of Dijon mustard (spicy mustard also works great)
2 nori sheets blended into flakes or tiny granules (for a briny flavor reminiscent of tuna salad sandwiches)
1/2 medium red onion, chopped (red onion adds a sweet and sharp flavor)
1 stalk of celery, finely chopped (for some crunchy veggies)
2 tablespoons of dill, fresh or dried (fresh dill adds so much flavor)
1 tablespoons of chopped sweet pickles (dill pickles are also a great alternative)
Salt and pepper to taste (black pepper adds a subtle heat)

Instructions

Prepare the Chickpeas (affiliate link): Add your canned chickpeas (affiliate link) to a large bowl. Use a potato masher or large fork to smash the chickpeas (affiliate link) until they’re partially mashed but still have some texture. This will give your chickpea mixture that perfect “egg salad” consistency.
Mix the Dressing: In a medium bowl, whisk together the vegan mayo, soy sauce, mustard, and nori flakes. This combination gives the chickpea salad a briny flavor similar to that of a vegan tuna salad.
Combine Ingredients: Add the chopped red onion, celery, dill, and pickles to the chickpea mixture. Pour the dressing over the top and mix everything until well combined. Adjust the seasoning with salt and black pepper to taste. If you like a bit of heat, sprinkle in some red pepper.
Serve: Serve this easy smashed chickpea salad on slices of bread for a classic chickpea sandwich, or get creative! Try it as a filling for lettuce wraps, pita bread, or even as a topping for rice cakes. The possibilities are endless.

Equipment

Food Storage Containers

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Glass Mixing Bowls

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Potato Masher

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Spatulas

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Notes

Store your smashed chickpea salad in an airtight container in the refrigerator for up to 5 days. This makes it perfect for meal prep! The flavors develop more over time, so don’t be surprised if it tastes even better the next time you eat it.

Nutrition

Serving Size: 1/2 cup
Calories: 189
Sugar: 4.3 g
Sodium: 149.6 mg
Fat: 6 g
Carbohydrates: 26.2 g
Fiber: 5.3 g
Protein: 9.2 g
Cholesterol: 0 mg

Prep Time: 10 minutes
Category: Salad
Method: Raw
Cuisine: American

Find it online: https://shaneandsimple.com/easy-smashed-chickpea-salad-one-bowl/