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This avocado chickpea salad sandwich is super satisfying and so healthy!
Avocado Chickpea Salad Sandwich
Is there anything more satisfying than an amazing sandwich? Not today, friends, not today – because I am sharing a super scrumptious sandwich recipe with you that I have been drooling over for years now.
I love a simple chickpea salad sandwich, but if you’re seeking even more of a health punch, avocado chickpea salad is incredibly filling and tasty.
Avocados are packed with healthy fats and tons of nutrients. Substitute an avocado for mayo in chickpea salad and you instantly have a nutritious, vegan lunch right between your fingers. It’s the perfect way to incorporate more whole-food-goodness into your diet!
Avocado chickpea salad is super delicious spread on toast or in a whole wheat pita pocket. Or, as a dip for crackers and veggie sticks. Or, just stuck between two pieces of good ol’ bread. So, basically, you can eat this for breakfast, lunch, snack, dinner, second dinner, midnight snack…
Healthy Vegan Recipe: Avocado Chickpea Salad
This recipe is very easy to make (especially if you opt for using canned chickpeas).
First, you pulse the chickpeas and avocado together in a blender or food processor. You can also mash them using a fork or potato masher.
Related post:
Turmeric Chickpea Salad Sandwich
Next, mix in lemon juice and spices. I love garlic, onion, basil, salt and pepper in mine. Smoked paprika is also a yummy element to add.
Add your avocado chickpea salad atop some crackers or on a sandwich!
Cucumbers, onions, spinach, arugula, and tomatoes all make yummy additions to this sandwich. My fav combo is cucumbers and spinach, sometimes red onion if I’m feeling it. Cucumbers give you that perfect crunchy bite that I crave on all of my sandwiches (and in my salads, too!)
Or, just eat it plain. It’s full of flavor on it’s own, too!
Ingredients
- 1 can chickpeas - (or 1.5 cups cooked chickpeas)
- 1 ripe avocado
- 2 tablespoons of lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Salt to taste
Instructions
- Pulse chickpeas and avocado together in a blender or food processor. Or, you can mash them together using a fork or potato masher.
- Mix in lemon juice and spices (garlic, onion, basil, pepper and salt).
- Put your delicious avocado chickpea salad on a sandwich, in a pita, or on crackers! So many possibilities.
Carly Bridgman says
Do you know the calories per serving for this recipe?
Angesl says
Thanks for the great recipe! Love that it’s quivk and easy!!!
Amanda says
How long would this keep in the fridge? Will it turn brown lie guacamole?
Rebekah says
I made this tonight and served it on lettuce leaf wraps with diced tomatoes and jalapenos…I blended it smooth so it was more like a guacamole mayonnaise only with much more substance. I would prefer it with more texture next time, but that was my mistake! I’m going to take the leftovers and add some water for salad dressing…I’m cutting back on processed oils, so looking for new oil free salad dressings! Thanks for a great recipe!
APeacock says
Easy to make and tastes great…Loved it!
Carol says
Delicious recipe. Thank you for sharing. My husband and I have been eating plant-based foods only for 6 months now. It is always great to find a recipe that helps make it easy and keeps it from getting boring. This recipe didn’t need to be altered or dressed up for us to like it. It made enough for 3 large sandwiches so was a perfect size also.
Karissa says
Fantastic!
Annette says
Tonight I will be making this for the second time; it’s absolutely delicious!
Karissa says
🙂
Jenna says
I’ve never had avocado chickpea salad, but can’t wait to try this (I have a ton of chickpeas to get rid of anyways!). By the way, I love your whole site. It looks great!