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Smashed Chickpea Salad

The best smashed chickpea salad recipe that’s perfect for chickpea salad sandwiches, wraps, or as a side salad.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 sandwiches
Calories: 321kcal

Ingredients

  • 2 cans (15 oz / 425 grams) chickpeas, drained and rinsed
  • 1 block (7 oz / 200 grams) smoked tofu
  • 2 tablespoons neutral oil
  • 2 tablespoons finely diced onion, red or white
  • ⅓ cup (45 grams) finely diced celery
  • 1 medium carrot, peeled and grated
  • ½ cup (125 ml) vegan mayonnaise
  • 2 teaspoons white wine vinegar
  • 1 - 2 teaspoons dried dill
  • 1 teaspoon sea salt
  • Pepper, to taste

For sandwiches

  • Plain or lightly toasted bread
  • Lettuce or other leafy greens
  • Sliced tomato, cucumber, pickles, etc.

Instructions

  • Drain the tofu and squeeze it between your hands to remove excess water. Shred the tofu with the large holes of a box grater.
  • Heat the oil in a large pan over medium high heat. Add the tofu and fry until golden brown on the first side, then toss and stir to fry on the other side until golden brown.
  • Place the chickpeas in a large bowl and roughly smash them with your hands or a potato masher. It’s okay to keep some partly mashed or whole for added texture.
  • Add the tofu and the remaining ingredients. Stir well to combine.
  • You can use this right away or cover it a refrigerate to allow the flavors to combine.
  • Serve as sandwiches, in wraps or just as a side salad.
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Nutrition

Calories: 321kcal | Carbohydrates: 26g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 533mg | Potassium: 348mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1756IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.