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Plants Not Plastic

Smashed Chickpea Salad

5 from 1 vote
This chickpea salad "vegan tuna" is refreshing, light, filling, and goes great on sandwich bread with your favorite fixings. It’s an awesome, uncooked summertime dish and travels great because none of the ingredients need refrigeration to stay fresh, so it’s perfect for picnics or packed lunches!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 164
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 15oz cans chickpeas/garbanzo beans sub 1 cup dry beans
  • 3 ribs celery diced
  • 1/3 medium red onion diced
  • 3 tbsp mustard
  • 4 tbsp sweet relish
  • 1/2 tsp black pepper
  • salt to taste

Equipment

  • Medium mixing bowl
  • Potato masher or ricer

Method
 

  1. Prep all ingredients
  2. Drain and rinse canned beans, then transfer to mixing bowl
  3. Use potato masher [note #1] to mash the beans until almost no full beans are left, using a rotating/pressing motion
  4. Add all other ingredients and mix together
  5. Serve on bread or toast with preferred sandwich condiments [note #2]
  6. Enjoy!

Video

Notes

  1. You can use a food processor for this but I prefer to have less to clean afterwards
  2. I enjoy my chickpea salad on in a sandwich with spinach or lettuce, sliced tomato and extra mustard and relish, or even just open-faced on toast with extra relish if I'm feeling lazy.