Prep 15 mins
Cook 0 mins
This easy vegetarian smashed chickpea sandwich has all of the flavors of traditional Greek Salad, but in salad sandwich form. From Two Peas and their Pod.
- 453.59 g can chickpeas (or garbanzo beans)
- 36.97 ml mayonnaise (or plain Greek yogurt)
- 78.07 ml feta cheese
- 14.79 ml fresh lemon juice
- 29.58 ml red wine vinegar
- 29.58 ml diced red onions
- 59.14 ml diced kalamata olive, pits removed
- 59.14 ml diced cucumber
- 1.23 ml dried oregano
- salt and pepper, to taste
- whole wheat bread, slices for sandwich
- spinach leaves, for sandwich
- grape tomatoes, for sandwiches or tomatoes, slices for sandwiches
- Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. They come off easily by rolling them around on the paper towel. You can leave them on, but I like to remove them.
- In a medium bowl, using a fork or potato masher smash the chickpeas, mayonnaise(or yogurt, and feta cheese together. Add in the lemon juice, red wine vinegar, red onion, kalamata olives, cucumber, and oregano. Mix until combined. Season with salt and pepper, to taste.
- Spread chickpea salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves and tomatoes. The filling will make 3-4 sandwiches, depending on how thick you layer it on and how big your bread is. Enjoy!
- Note: You can also eat this salad with pita chips or crackers. It is also good inside of a pita pocket. Serve with gluten-free bread or crackers, if you are eating gluten-free.
I enjoyed this salad stuffed inside of a pita pocket. I used mayo because that is what I had on hand, but I think I would have enjoyed it better with the Greek yogurt option. I appreciated that this made for a quick and easy meal with ingredients I typically have. Thanks for posting.
Really good! Definitely reminded us of hummus. Used lots more cucumbers and I bet using thick slices as a topping instead would give it a great crunch. Flavors all work wonderfully in this.
This really does taste like a Greek salad with the olives, feta and lemon. This was my first time removing the skin from chickpeas and it makes them a nice consistency; I will start doing that when I make hummus too! Great recipe!