This chickpea avocado sandwich recipe is so easy to make and the perfect meal prep recipe!
Avocado and chickpea are the perfect tuna-salad or chicken-salad replacement because the chickpeas have a similar feel when smashed, and the avocado leaves it creamy.
A couple of stalks of celery and green onion give this salad ton of flavor and crunch, together with flavors of lemon, garlic, dill, lime, and pineapple!
Whether you’re going on a rigorous hike or lounging at the beach, this recipe is the best energy food to keep you full.
Also, I love making a double-pile on a Sunday afternoon, and getting it ready for lunch the entire week!
Super budget-friendly and nutritious, this is the ideal sandwich recipe for summertime adventures and picnics.
You’ll love how refreshing this recipe tastes, and just how healthy it is for you also!
I threw in as many greens as I possibly could to get an array of health benefits and additional flavors.
Feel free to experiment with this dish too.
MAKING HEALTHY CHICKPEA SALAD
The very best aspect of the recipe is that it’s one-pot, and there’s no cooking required!
All you have to do is squish the ingredients and build your sandwich! I have discovered that using a potato masher makes this recipe even more straightforward, though you can use a fork if that’s all you have, it will just take a while.
To make this recipe, then rinse your canned chickpeas nicely to eliminate the can liquid, and chuck all the filling ingredients into a big bowl. Squish down till everything is creamy and integrated — I love to leave some whole chickpeas for a few feels.
Next, toast your bread and begin to assemble. The chickpea avocado salad functions as a sort of glue for holding the toppings in place!
I used spinach, arugula, red onion, and tomato on top!
This recipe could be seen as glorified guacamole, but it is a complete meal with healthy fats, protein, and carbs! It could be celebrated at a burrito for breakfast, on bread
CHICKPEA AVOCADO SANDWICH
- 2 Cans Chickpeas
- 2-3 Avocados depending on size
- Juice from 1 1/2 lime
- 1/2 Cup Chopped Green Onions about 4 stalks
- 1/2 Cup Chopped Celery about 2 stalks
- 1/2 Cup Chopped Cilantro
- 3/4 Tsp Garlic Powder
- 3/4 Tsp Onion Powder
- 3/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/2 Tsp Dill
- Toppings of Choice tomato, greens, onion
- Vegan Bread
- Rinse chickpeas and add to a bowl with all the other filling ingredients.
- Squish with a potato masher (or a fork if that's all you have) until well combined. I like to leave some chickpeas whole for some texture.
- Spread over toasted bread and add toppings of choice. I used tomato, red onion, spinach and arugula! Enjoy!