Smashed chickpea salad sandwich

By Carleigh Bodrug
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A quick, hearty plant-based lunch that deals out a big amount of fibre and protein. This delicious sandwich is ready in just 12 minutes, making it a great option for the busiest weekday.


To pre-order a copy of Carleigh's new cookbook Plant Youclick here.



  • 3 tablespoons tahini
  • 2 tablespoons unsweetened soy milk
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1 (15-ounce) can chickpeas (about 1-1/2 cups), drained and rinsed
  • 1/2 red onion, diced
  • 2 green onions, diced


  1. Whisk together the tahini, soy milk, maple syrup, cider vinegar, Dijon mustard, salt, and dill in a large bowl until smooth.
  2. Add the chickpeas, red onion and green onions to the bowl and crush with a potato masher until you get a thick, moldable consistency.
  3. Stir until the tahini sauce and crushed chickpeas are combined. Taste and adjust the seasonings as needed.
  4. Serve on sourdough bread with your toppings of choice.


Excerpted from PLANT YOU. Used with the permission of the publisher, Hachette Go, an imprint of Hachette Book Group, Inc. Copyright © 2022 by Carleigh Bodrug

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