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This Smashed Chickpea & Avocado Salad Sandwich is a fresh, hearty, healthy vegan lunch option that's guaranteed to please meat-eaters and vegetarians alike! It's a rich and creamy sandwich filling that you can feel good about eating!
I saw this sandwich over on Pinterest, and just knew it was something I wanted to try. I love interesting sandwich combinations, and slap an avocado on almost anything and I'm game!
So I made a batch of this goodness this afternoon, and we really enjoyed it! I did not bother peeling the skin off of the chickpeas...that just sounds like torture. I don't think the texture was adversely affected at all.
I put a bed of baby arugula on the bread, topped with this salad, and lunch was ready!
The avocado makes it nice and creamy, the chickpeas give it some substance, and the tangy lime really brightens up the entire dish. This was a nice and easy weekend lunch that I'll definitely make again.
I'm already dreaming up ways to change up the filling to give it some flair - it's going to be a fun recipe to play around with!
Looking for more sandwich ideas? Check out some of our favorite recipes:
Print📖 Recipe
Smashed Chickpea & Avocado Salad Sandwich
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 3-4 Sandwiches 1x
- Category: Sandwiches
- Method: No Cook
- Cuisine: American
Description
A fresh, hearty, healthy vegan lunch option that's guaranteed to please meat-eaters and vegetarians alike! It's a rich and creamy sandwich filling that you can feel good about eating!
Ingredients
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 large ripe avocado
- ¼ cup fresh cilantro, chopped
- 2 tablespoons chopped green onion
- Juice from 1 lime
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- Sandwich bread (use your favorite)
- Salad greens (I like baby arugula, but other greens or sprouts would work, too)
Instructions
- Place chickpeas and avocado in a medium bowl and smash them together using a fork or potato masher.
- Add cilantro, green onion, lime juice, salt, and pepper and stir to combine. Taste for seasoning and adjust if necessary.
- Spread about ¼ of the salad on bread and top with salad greens.
Notes
Recipe slightly adapted from Two Peas and Their Pod
Nutrition
- Serving Size:
- Calories: 348
- Sugar: 3.5 g
- Sodium: 875.3 mg
- Fat: 11.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 50.8 g
- Fiber: 11.4 g
- Protein: 13 g
- Cholesterol: 0 mg
Anonymous says
I found your recipe on Pinterest and made it for lunch today. It was so amazing it was all I could do not to polish it all off at once!!! I can not wait to have it again, thank you for the awesomeness!
Ashley says
So glad you enjoyed it! I had to make sure to ration it out so my husband and son could have some, too 😉
Anonymous says
This was yummy! I had it like a taco salad, cut up Romaine with tortilla chips....I was too impatient to add in tomatoes and other ingredients because it tasted so darn good! It was soooo good I started to eat more as a dip with my chips. This is a keeper!
Ashley says
Ooh that sounds like a great way to enjoy this! Yum!! 🙂
Amanda Clark says
So I sort of hate cilantro... but I really want to try this! Any suggestions on what I could substitute?
Hellie says
Chives? Parsley? I just left it out all together and it was still good :). Cilantro is horrid!
Ashley says
Amanda - I think any fresh herb would be nice here. Parsley would be a mild alternative, but I think something like dill would be tasty, too. Let me know how you like it and what you subbed! 🙂
Anonymous says
LOVE this recipe! The next time I make it I am going to add a bit of finely minced jalapeno pepper to give it some heat.This recipe ROCKS! Will definetly make it again! :0
Ashley says
That's a great idea - some heat would be great in this!
Anonymous says
I was going to halve the recipe but went ahead and used a whole avacado, so mine ended up basically looking like guacamole with chickpeas! Then it seemed to be missing the garlic flavor, though, so I just added that and ate it with chips. 🙂
Collar City Brownstone says
I made this recipe yesterday and it is FABULOUS! It reminded me of egg salad sandwiches which I loved to eat before I went vegan. So for me this is a vegan egg salad sandwich. It has the creaminess of an egg salad with a similar flavor. The next time I make it I am going to chop up a hot pepper and add it to the mix, as "anonymous" suggested.
Anonymous says
Amazing!!! This will be a recipe used quite often!
kat says
I put a little garlic and hot red pepper in with this and lemon instead of lime juice (it's what I had in the house) ...next time I'm going to add red onion and craisens! Great recipe, thanks!
Ashley says
Ooh that sounds great!
chloé says
I added some garlic, parsil and tahin to the mix and wrapped it in rice paper...sooo yummy!
BigFlavorsFromATinyKitchen says
These sound like awesome additions! Love the idea of a rice paper wrap. YUM!
Stacey says
Love adding black beans along with chickpeas! My fav beans!
Stephanie says
A-ma-zing! I doubled the recipe and added garlic powder to the mash on a grain and seed bread. Toasted my bread a little bit to make it firm and it held together well. This one’s going in the books!
Ashley says
So glad this was a hit! I love a toasted, seedy bread with sandwiches like this, too. Yum!