In today’s post I’m sharing a sandwich filling that is tangy, crunchy, creamy and oh so delicious! It reminds me of the Heinz Sandwich Spread that I used to love as a kid in the 80s, but this home-made version is way fresher, tastier and healthier too!
If you’re looking for a new sandwich to liven up school or work lunchboxes, I’d definitely recommend giving this recipe a try. It would also be great for picnics and buffets. As well as a sandwich filling, you can also use it as a topping for crackers. Perhaps even as a jacket potato topper too?
It’s really easy to make and takes around 12 minutes to prepare a large bowl, which will fill about five sandwiches. I tend to make one batch of chickpea smash at the start of the week, which we then use on the following days for Lucien’s school sandwiches, as well as our own.
The inspiration for today’s recipe was this Garden Veggie Chickpea Salad Sandwich from Jenn @ Peas and Crayons which I came across back in 2017, and have been making adapted versions of ever since. Jenn, in turn, credits Angela from Oh She Glows for inspiring her recipe, so it sounds like Angela is the original recipe creator. I’d like to thank both Jenn and Angela for inspiring the recipe I’m sharing today and for giving my family so much sandwich joy these past couple of years!
This recipe is highly versatile, so feel free to switch up the ingredients. I would definitely recommend keeping the dill pickles in though, as they give this recipe its signature tangy, crunchy bite. In England, dill pickles are called ‘gherkins’. It’s such a funny name isn’t it? Even funnier, my mum still calls them by their old slang name ‘Wallies’. Personally, I prefer to call them dill pickles as it sounds much more appealing to me than gherkins or wallies. How about you? What do you call them?
Recipe Card
Chickpea Smash Sandwich Filling with Dill Pickles
Ingredients
- 400 g / 14 oz can chickpeas rinsed and drained
- 140 g / 1 cup cucumber finely diced
- 1 medium carrot (66g), grated
- 1 small red bell pepper or romano pepper deseeded and finely diced
- 75 g / ½ cup dill pickles or gherkins sliced
- 2 TBSP pumpkin seeds
- 4 TBSP vegan mayonnaise*
- 1 tsp Dijon mustard
- ¼ tsp dried dill
- pinch of salt
Instructions
- Placed the drained chickpeas in a large bowl and roughly mash with a potato masher.
- Add all the remaining ingredients and stir through until fully combined. Taste test and adjust the seasoning to suit.
- Stored in an airtight container in the fridge, this chickpea smash will keep for three days.
Notes
Nutritional Breakdown
N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.
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If you make this Chickpea Smash, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
Sharon xx
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