How to Make the Smashed Chickpea Salad
This whole process takes about as long as it takes to toast bread, so let's move quickly.
Rinse and drain the chickpeas. Add them to a large mixing bowl and smash them with a fork or potato masher. Leave some chickpeas whole for texture instead of turning the whole thing into mush.
Whisk the dressing. In a medium bowl, combine the tahini, Dijon mustard, and maple syrup. Whisk until it's smooth and well combined.
Combine everything. Pour the dressing over the smashed chickpeas, then add the green onion, celery, and sweet relish. Stir until everything is evenly coated and combined.
Season to taste. Add a pinch of salt and pepper, then taste and adjust. Some relish brands are sweeter or saltier than others, so trust your taste buds here.
That's genuinely the entire cooking process. Not bad for something that ends up tasting this satisfying, right?
Getting the Texture Right
The biggest mistake I see (and made myself, more than once) is over-smashing the chickpeas until they turn into paste. You want some whole chickpeas mixed in for texture, not a chickpea puree. A few firm chunks make every bite more interesting, so don't go overboard with the masher.
Building the Sandwich
Once your chickpea salad is ready, assembling the sandwich takes about thirty seconds.
Lay out two slices of your favorite whole grain bread.
Spread about ½ cup of the chickpea salad onto one slice.
Layer lettuce, a couple of tomato slices, and sliced red onion on the other slice.
Press the two halves together and slice diagonally if you're feeling fancy.
Whole grain bread works best here because its slightly nutty flavor complements the tahini dressing. White bread isn't a dealbreaker, but IMO you're missing out on some flavor synergy if you skip the whole grain option.
