Grounded Chow

Open-Faced Chickpea Smash

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If I call this an open-faced sandwich, does it make me seem less obsessed with toast? Honestly, I’m into it because I can stuff it higher with chickpea smash and pickled peppers as an open-faced toast than as a sandwich, and I’d consider that a win.

This creamy, tangy, chickpea salad is so satisfying and so easy to make I second-guessed even creating a “recipe” for it. It’s just too good to deny. If you haven’t tried putting pickled peppers on chickpea salad yet – buckle up…

Microgreens are optional, but I like sprinkling them in when I can because they contain higher concentrations of nutrients compared to their mature counterparts. For this open-face sammie I used broccoli microgreens because they were on sale, and they have a really mild flavor compared to radish microgreens.

This may seem like a minute detail to some, but this salad tastes best cold. If you’re feeling ambitious, you can make it ahead of time and give it a while to chill in the fridge. If you’re like me and feel like you’re always running out of time, just pop a can of chickpeas in the fridge so they’re nice and chilly for whenever you need them!

If you try this recipe, let me know by commenting below or tagging me in your photos on Instagram, @groundedchow!

 
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Open-faced Chickpea Smash

A refreshing, open-faced chickpea salad sandwich, topped with pickled peppers and microgreens. A perfectly satisfying lunch, or a quick snack. This meal is perfect to prep and pack for a busy workday or school lunch.
Course Main Course
Cuisine American, Vegan
Keyword chickpea smash, healthy, open-faced, toast, vegan
Servings 2 people

Ingredients

  • 1 15 oz can chickpeas, drained and rinsed
  • 1 green onion, chopped
  • 1/2 tsp garlic powder
  • 2 Tbs vegan mayo
  • 2 Tbs dijon mustard
  • 1/2 small lemon
  • salt
  • pepper
  • 4 slices of bread I used Dave’s Killer Bread White Bread Done Right
  • 1 cup arugula
  • 3 Tbs pickled peppers Mama Lil’s Peppers
  • 3 Tbs broccoli microgreens to garnish optional

Instructions

  • Place the drained chickpeas in a blender or food processor and pulse a few times until slightly mashed but still chunky. If you don’t have a blender, mash the chickpeas with a fork!
  • Pour chickpeas into a bowl and add mayo, dijon, lemon, green onion, garlic powder, a dash of salt, and pepper. Mix until well combined.
  • Toast bread until brown and crispy. Top each slice with a handful of arugula and a quarter of the chickpea salad. Add pickled peppers and sprinkle with microgreens, if using. Enjoy!