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!

This post may contain affiliate links.

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:

Smashed Chickpea & Avocado Salad Sandwich

Prep Time: 5 minuts
Total Time: 5 minuts
Yield: 3-4 Sandwiches
Category: Vegan, Sandwiches
Method: No Cook

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
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
1/2 teaspoon kosher salt
1/4 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 1/4 of the salad on bread and top with salad greens.

Notes

Recipe slightly adapted from Two Peas and Their Pod

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Anonymous

December 11, 2012 at 12:30 am Reply

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

December 13, 2012 at 1:12 am Reply

So glad you enjoyed it! I had to make sure to ration it out so my husband and son could have some, too 😉

Anonymous

December 17, 2012 at 9:04 pm Reply

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

December 19, 2012 at 2:28 pm Reply

Ooh that sounds like a great way to enjoy this! Yum!! 🙂

Amanda Clark

February 1, 2013 at 10:41 am Reply

So I sort of hate cilantro… but I really want to try this! Any suggestions on what I could substitute?

Hellie

January 22, 2015 at 3:23 pm Reply

Chives? Parsley? I just left it out all together and it was still good :). Cilantro is horrid!

Ashley

February 1, 2013 at 1:01 pm Reply

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

February 17, 2013 at 8:14 pm Reply

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

February 18, 2013 at 2:27 pm Reply

That’s a great idea – some heat would be great in this!

Anonymous

February 21, 2013 at 5:51 pm Reply

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

March 4, 2013 at 4:36 am Reply

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

March 8, 2013 at 9:35 pm Reply

Amazing!!! This will be a recipe used quite often!

kat

April 10, 2013 at 9:41 pm Reply

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!