Total Time
Prep 10 mins
Cook 0 mins

Sometimes you just want a simple, good sandwich that doesn't involve faux deli slices. I keep a tin of chickpeas on hand for just such occassions, and never make it exactly the same way twice...but this is generally a combo of ingredients and flavours I enjoy. I also like to add in a bit of flax oil, just to get my omegas in. Served on some toasted bread, this is a quick and satisfying lunch.

Ingredients Nutrition


  1. Rinse and drain the chickpeas if using tinned.
  2. In a medium bowl mash the chickpeas with a potato masher, I usually mash about half way so there are still some whole ones left.
  3. Add in all the other ingredients and mix well.


Most Helpful

"What did you add to this tuna sandwich?" asked the unsuspecting husband. ;) Delicious!
Easy and healthy! Used whole wheat bread, baby arugula, sprinkle or cracked black pepper. Subbed walnut oil and tried sunflower seeds. Served with tomato soup and fruit salad. Made fro Veg Tag/January. Will make again!

COOKGIRl January 15, 2012

As an on-again, off-again vegetarian I was thrilled to come across this recipe. It is seriously easy and tastes great (and I always have a can on chickpeas on hand). I did make a couple substitutions: I used greek yogurt instead of mayo and I left out the nuts and flax oil — although I see how they could add nice texture/flavor. I also toasted the chickpeas before mashing because straight-out-of-the-can chickpeas feel a little weird to me. The is actually a recipe I can see myself making regularly for lunch.

Hannah Petertil January 09, 2017

Delicious! It comes together so quickly and has a bunch of flavor. I used fresh dill and a little apple cider vinegar because I didn't have any lemons. I spread it on a low carb tortilla with a bunch of baby spinach and grape tomatoes. Thanks for sharing

ashdorg March 02, 2016

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