Chickpea Tuna Salad

I have a confession to make — I’ve been holding back on you guys. Because I’ve had a trusted, go-to recipe that I’ve never shared with you before. But for good reason. It’s SO easy and SO basic I thought you might not be interested in it. Before I go on with the guilt I’m feeling over all this, let me just present to you my 10-Minute Smashed Chickpea Sriracha Salad Sandwich. Also, if you like vegan sandwiches, be sure to check out my Vegan Tuna-free Salad Sandwich. It’s pretty tasty!

I’ve been so engrossed in the World Series I haven’t felt like cooking much lately. Well, at least not anything that requires any effort. Because by the time we’re done with work, walking the doggies, ridding the world of crime and germs, it’s just about game time.

So, here’s another confession I have to share with you. I’ve been a life-long Royals fan. I just haven’t watched them much lately. I guess I’m like a lot of baseball fans who loved it as a kid, but only follow their teams now when they get close to making it to October.

I was there at the Royals ticker tape parade in 1985 celebrating their World Series win. I sure was hoping there was going to be a repeat in 2014.

Oh well. I think I’ll just eat my sandwich now.

Two plates hold buns with smashed chickpea salad and micro greens.

To be even more completely honest, my goal as a kid was to be the first female major league baseball player. Seriously.

I was kind of a tomboy. And I had a friend in on the plot too. Every day she and I would play a game we called “Pitch ‘n Catch”. It wasn’t a complicated game. One of us would pretend to pitch like a major leaguer — with a big windup and the leg high in the air and all — and the other one would catch. Ingenious, I know. But, hey, we were kids.

At some point we realized we were missing something pretty crucial in order to make it to the big leagues. The ability to spit. Have you watched major league baseball? Those guys can spit like nobody’s business.

Enjoy these Smashed Chickpea Sriracha Sandwiches in 10 minutes or less or your next one's on the house. But seriously, why would you want Chickpea Salad on your house? It doesn't make any sense at all!

OK. Now that the World Series is over, let’s talk about this sandwich. It’s as easy as rinsing and draining a can of chickpeas, smashing them with a fork, and adding a few ingredients you probably have in your kitchen right now. I like to add some Sriracha to mine to give it that kick! If you can’t spit, you might as well kick a little.

At least that’s what I say.

I eat this on bread like a sandwich or on a salad too. It’s delicious and filling either way. Chickpeas are loaded with iron, protein, and fiber. These are all things most of us could use a little more of in our diet.

So, next time you’re in a hurry or just wanting an easy, tasty meal, try this Smashed Chickpea Sriracha Salad. And when you do, be sure to snap a photo and share it with #NamelyMarly on Instagram. It’d make my day!

Smashed Chickpea and Sriracha Salad Sandwiches

Smashed Chickpea and Sriracha Salad Sandwich

Today I’m sharing with you my 10-minute Smashed Chickpea Sriracha Salad Sandwich. Quick, easy, delicious and healthy — what more could you ask for!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Chickpea Salad, Smashed Chickpea Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 318kcal
Author: Namely Marly


  • 15 oz can chickpeas rinsed and drained
  • 2 tablespoons Dairy-free Mayo I used Just Mayo Sriracha for even more kick
  • 1 tablespoon dehydrated onions
  • 1 teaspoon garlic powder
  • 1-3 teaspoons Sriracha based on your kick preference
  • Salt and Pepper to taste
  • Optional: Add some chopped red or yellow pepper for color and flavor
  • Assorted greens for toppings
  • 4 buns


  • Pour the rinsed and drained chickpeas in a lidded bowl. Use a fork to smash the chickpeas. I like to leave some of them whole, and to leave a course texture with the rest of them. You will see chickpea skins in the bowl as well. I leave them in because they don’t impact the final outcome and skins are healthy.
  • Add the dairy-free mayo and stir to distribute it evenly. Sprinkle the top with the onions, garlic powder, and desired amount of Sriracha. Stir to combine. Give it a taste and add salt and pepper based on your preferences. I also like to add some red or yellow chopped peppers at this point for the crunch factor, but only if I have it on hand.
  • You can eat this all at once by putting a large spoonful (or two) on a bun, topping with additional Sriracha and greens. Store the rest in the fridge in an air-tight container. The flavor will be even better after it has some time to chill out in the fridge.


Updated by Marly · Permalink