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Vegan Smashed Chickpea Avocado Salad
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 texture when smashed, and the avocado makes it so creamy.
A few stalks of celery and green onion give this salad tons of flavor and crunch, along with flavors of garlic, lemon, dill, cilantro and lime!
Simple High-Protein Chickpea Sandwich
Whether you’re going on a rigorous hike or lounging at the beach, this recipe is the perfect energy food to keep you full.
I also love making a double batch on a Sunday afternoon, and having it ready for lunch the whole week long!
Super budget-friendly and nutritious, this is the best sandwich recipe for summertime adventures and picnics.
You’ll love how fresh this recipe tastes, and how healthy it is for you too!
I threw in as many greens as I possibly could to get an array of health benefits and added flavors.
Feel free to experiment with this dish as well.
Making Healthy Chickpea Salad
The best part of this recipe is that it’s one-pot and there is no cooking required!
All you have to do is squish the ingredients and assemble your sandwich! I have found that using a potato masher makes this recipe even simpler, though you can use a fork if that’s all you have, it will just take a little longer.
To make this recipe, rinse your canned chickpeas well to remove the can liquid, and toss all the filling ingredients into a large bowl. Squish down until everything is creamy and incorporated – I like to leave some whole chickpeas for some texture.
Next toast your bread and begin to assemble. The chickpea avocado salad acts 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 a glorified guacamole, but it really is a complete meal with healthy fats, protein and carbs! It would be great in a burrito for breakfast, on bread for lunch, stuffed into a baked potato, or simply eaten with a fork!
This recipe is:
If you’re looking for more vegan lunch ideas, try my:
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- 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!
Serving Size:1 Sandwich
Amount Per Serving: Calories: 384