A while ago I tasted a vegan ‘tuna’ sandwich, which sounds sort of gross but was actually delicious. The ‘tuna’ was was chickpeas, flavoured however you’d make actual tuna salad. I loved the taste and the idea so much that I immediately wrote it down in my little list of ‘things to develop/blog about’. 11 months later, as it happens, I finally had the time to figure out my own version of smashed chickpeas. I’m not going to call it ‘vegan tuna’ though, because that just sounds wrong.

I get a lot of vegans in my practice, and though I’m not vegan, I have mad respect for plant-based diets. I enjoy plant-based meals very often, and these smashed chickpeas are in the rotation now. Filling, delicious, and bursting with protein, fiber, good fats, and zesty flavor, you’re going to love them, especially stuffed into crusty bread as pictured. I was full for hours after eating the sandwich you see below, and no word of a lie it was fabulous.

The filling is simple and quick to make, and it keeps for a few days – perfect for batch cooking!

If sandwiches aren’t your thing, you can also put a scoop of this deliciousness into a salad or collard wrap. I’d even stuff an omelette with it, or ½ an avocado.

One note: Take my word for it – use a large bowl to smash the chickpeas! The bowl I used was too small and the chickpeas flew all over the kitchen, much to the delight of the dog!

For a more indulgent treat, brush the bread with extra olive oil, toast, then rub each slice with a garlic clove. Yowza!!

Smashed Chickpeas 3

Smashed Chickpeas 1

Smashed Chickpeas 2



(Vegan) Smashed Chickpeas with Avocado and Lemon
Servings: 3 people
  • 1 19 oz can chickpeas drained
  • 1/2 avocado mashed
  • 1 stalk celery diced finely
  • 1 scallion chopped finely
  • 2 T lemon juice
  • 1 T olive oil
  • 1 clove garlic minced or pressed
  • 1-2 T chopped fresh dill
  • 1/8 t smoked paprika
  • Salt – to taste
  • Fresh chili pepper diced finely – optional, to taste
  • Crusty bread – toasted or untoasted.
  1. First, smash the chickpeas.
  2. Place the chickpeas in a large bowl and using a potato masher, mash them slightly. You’re going to ‘smashed’ rather than ‘mushed’, does that make sense?
  3. In other words, you want the chickpea to be broken but still mostly intact.
  4. Once the chickpeas are smashed, add the other ingredients to the bowl and mix well.


Load up your sandwiches. Oh yeah baby, this stuff’s gooood.