• Asher Cusack

Smashed Chickpea Salad, the Perfect Lazy Meal Prep

This quick, easy, filling salad is great as a sandwich filling, toast topper, protein portion of a big green salad bowl or grain pairing. Reminiscent of tuna salad, but with the wholesome flavour and creaminess of beans. Use this recipe as a base to riff on.


Smashed Chickpea Salad vegan. gluten free.

total time 2

servings about 2 cups


  • 2 cups or 275g cooked chickpeas (homemade or canned), drained and rinsed

  • 3 tablespoons chopped black olives (you could swap this for any kind of salty pickle such as pickled peppers, capers, or gherkins)

  • 2 tablespoons caramelised onion relish or chutney (you could swap this out with any other sweet and sour condiment you enjoy)

  • 1/3 cup greek yogurt (I used soy)

  • salt, pepper, msg and chilli flakes, to taste


  1. In a wide bowl or dish, roughly mash the chickpeas, leaving about 25% of the beans intact.

  2. Stir in the rest of the ingredients.

  3. Allow to rest in the fridge for at least an hour. It gets better over time and will keep about 5 days.

  4. Serve on toast, crackers, flatbread or a bed of greens, with raw or pickled veggies, herbs and a little olive oil.

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