A smoky, eggy-tasting smashed white bean salad takes only a few minutes to make in the food processor. It's delicious in sandwiches or wraps, over salad greens, or as a dip.
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I created this super quick smashed white bean salad as an easy lunch for my chickpea-hating child. It is absolutely delicious! It makes a great meal prep recipe, too.
While I absolutely love a mashed chickpea salad for quick lunches, my kid just refuses to even entertain the idea of eating one. So, when faced with an ingredients fridge during spring break, I made a smashed salad, but with white beans instead of chickpeas.
And it was incredible. And the kid loved it, too!
This is a super flexible recipe that you can adjust to your taste. You can add other spices, like curry powder, cumin, coriander, etc. Use different types of paprika/chili powder. Add in extra chopped crunchy veggies or pickled veggies. Get creative, and make this your own!
You can also serve this mashed white bean salad so many ways! Make sandwiches, wraps, lettuce wraps, a salad over greens, or serve it as a dip with crackers and veggies or part of a vegan cheese board.
Even the prep method has options. You can mash by hand in a mixing bowl or in seconds with your food processor.
If you love making bean salads (mashed or otherwise), also check out my little collection of quick and easy bean salad recipes!
💖 Why You'll Love Smashed White Bean Salad
- quick, easy, 10-minute lunch
- versatile! Mix-and-match flavors and add mix-ins of choice
- serve as sandwich, wrap, salad, dip, or spread
- naturally gluten-free, soy-free, and nut-free
✓ Ingredients and Substitutions
- white beans - This is the base for the smashed white bean salad. Any white beans will work, like great northern beans, cannellini beans, or navy beans.
- vegan mayo - For creaminess. Choose soy-free and/or nut-free, if needed.
- veggies - A little chopped onion adds texture and gets minced in the food processor. You can also mix in hand-chopped veggies, like carrots, celery, or radish at the end for texture and crunch!
- salt and spices - I like using black salt to give this an eggy flavor, but you can use table salt instead, if needed/preferred. For spices, I'm using garlic powder, onion powder, ground turmeric, and smoked paprika. You can use other spices, like curry powder, cumin, coriander, different paprikas/chili powders, etc.
🔪 How to Make Mashed White Bean Salad
Add the beans, mayo, onion, spices, and black salt to a large bowl or to your food processor. If you're using a bowl, mince the onion instead of chopping or omit it. Mash the mixture with a fork, or run the food processor until you reach a chunky mixture.
Remove the blade from the food processor, and taste the mixture, adjusting the flavor, if needed, with more salt, more garlic, some black pepper, or some lemon for tang. You can also add fresh herbs, like parsley or green onion, if you like. Stir in the chopped veggies, if using.
Serve over salad greens, as a dip, in sandwiches or wraps, or any way that you'd use a smashed chickpea salad. I like to serve it as a sandwich on sourdough with lettuce and pickled onions or pickled onions and jalapeños.
💡 Helpful Tips
- Mashing the bean mixture should only take a few seconds in the food processor, since white beans are so soft! Don't overprocess, because a little texture is part of it.
- Different mayos add different flavors, so you may taste and find you need to adjust the flavor a little bit with more salt, some black pepper, or a little lemon juice. Just stir and taste between additions.
🫙 Storage Directions
Leftover smashed white bean salad keeps for four to five days in the refrigerator.
📖 Recipe
Smashed White Bean Salad
Equipment
- food processor - optional
Ingredients
- 15 ounce can of white beans drained and rinsed
- 2 tablespoons vegan mayo or more, for creamier
- 2 tablespoons chopped onion optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground turmeric
- ¼ teaspoon paprika or smoked paprika or Kashmiri chili powder
- ¼ to ½ teaspoon black salt or table salt
- ¼ cup chopped veggies like carrots, celery, or radish, optional
Instructions
- Add the beans, mayo, onion, spices, and black salt to a large bowl or to your food processor. If you're using a bowl, mince the onion instead of chopping or omit it. Mash the mixture with a fork, or run the food processor until you reach a chunky mixture.
- Remove the blade from the food processor, and taste the mixture, adjusting the flavor, if needed, with more salt, more garlic, some black pepper or some lemon for tang. You can also add fresh herbs, like parsley or green onion, if you like. Stir in the chopped veggies, if using.
- Serve over salad greens, as a dip, in sandwiches or wraps, or any way that you'd use a smashed chickpea salad. I like to serve it as a sandwich on sourdough with lettuce and pickled onions or pickled onions and jalapeños.
Got a question? Tried this recipe? Leave a reply!